Entree: Bulgaria – National Cuisine – луканка ➤ lukanka (Dry cured Bulgarian spiced salami-style sausage made from pork and beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 0 min

Additional 336 hrs

Total 336 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1½ lb (680 g) pork shoulder, trimmed and partially chilled
- 1 lb (454 g) beef chuck, trimmed and partially chilled
- 2 tbsp (34 g) kosher salt
- 1 tsp (2.5 g) Prague Powder #1 curing salt (optional but recommended for safe short cures)
- 1 tbsp (6 g) ground cumin
- 1 tbsp (6 g) coarsely ground black pepper
- 2 tbsp (12 g) sweet paprika
- 1 tsp (2 g) crushed red pepper flakes (optional, for heat)
- 3 cloves garlic, minced, approx. 0.42 oz (12 g)
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) cold water (to help distribute cure)
- Natural beef middles or fibrous hog casings, length as needed
- Cheesecloth or twine for wrapping and tying

Show original ingredient measurements

- 1½ lb (680 g) pork shoulder, trimmed and partially chilled
- 1 lb (454 g) beef chuck, trimmed and partially chilled
- 2 tbsp (34 g) kosher salt
- 1 tsp (2.5 g) Prague Powder #1 curing salt (optional but recommended for safe short cures)
- 1 tbsp (6 g) ground cumin
- 1 tbsp (6 g) coarsely ground black pepper
- 2 tbsp (12 g) sweet paprika
- 1 tsp (2 g) crushed red pepper flakes (optional, for heat)
- 3 cloves garlic, minced, approx. 12 g
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) cold water (to help distribute cure)
- Natural beef middles or fibrous hog casings, length as needed
- Cheesecloth or twine for wrapping and tying

Instructions

1. Chill the pork and beef briefly (cold but not frozen), then coarsely grind both meats together through a medium plate for a slightly coarse texture. Keep meat cold throughout to ensure proper binding.
2. In a small bowl combine the salt, curing salt (if using), ground cumin, black pepper, paprika, red pepper flakes, minced garlic, sugar, red wine vinegar, and cold water to make a spice paste.
3. Mix the spice paste thoroughly into the ground meat by hand or with a stand mixer using the paddle until evenly distributed and the mixture becomes slightly sticky, about 3–5 minutes. Taste a small cooked pinch for seasoning (do not taste raw meat) and adjust if needed.
4. Stuff the seasoned meat firmly into prepared natural casings, forming logs about 2–3 inches (5–7 cm) in diameter. Twist and tie into desired lengths, then press or roll each log to create the characteristic flattened, slightly oval shape of lukanka.
5. Wrap each log loosely in cheesecloth and tie with twine. Hang in a cool, well-ventilated area at 50–60°F (10–15°C) with 70–80% humidity for 3–6 weeks until the sausage loses 30–40% of its weight and becomes firm. Check regularly for even drying and any spoilage; discard if off odors or visible mold that is not white bloom develops.
6. Once properly dried, chill briefly, then slice as thin as possible and serve on bread or as part of a meze platter. Store wrapped in the refrigerator for several weeks or vacuum-sealed in the freezer for longer keeping.