Homemade Lukanka Delight

Ingredients

• 500g (1.1 lb) pork shoulder, finely ground 500g (1.1 lb) pork shoulder, finely ground
• 500g (1.1 lb) beef, finely ground 500g (1.1 lb) beef, finely ground
• 50g (1.8 oz) pork fatback, finely diced 50g (1.8 oz) pork fatback, finely diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tsp ground cumin 2 tsp ground cumin
• 2 tsp sweet paprika 2 tsp sweet paprika
• 1 tsp hot paprika 1 tsp hot paprika
• 1 tsp ground black pepper 1 tsp ground black pepper
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• 1/2 tsp ground coriander 1/2 tsp ground coriander
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• Natural hog casings (for stuffing) Natural hog casings (for stuffing)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 16g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, and diced pork fatback.
2. 2.
   Add the minced garlic, cumin, sweet paprika, hot paprika, black pepper, salt, sugar, coriander, nutmeg, and cloves to the meat mixture. Mix well until all the spices are evenly distributed.
3. 3.
   Prepare the hog casings by rinsing them thoroughly under cold water and soaking them in warm water for 30 minutes.
4. 4.
   Stuff the meat mixture into the hog casings, ensuring they are tightly packed. Twist the casings at regular intervals to form individual sausages.
5. 5.
   Hang the sausages in a cool, dry place with good air circulation. Allow them to dry and cure for 3-4 weeks, or until they have reached the desired firmness.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and texture in the Lukanka.
• Beef — Opt for lean beef to balance the fat content from the pork shoulder and fatback.
• Pork fatback — Ensure the fatback is finely diced to evenly distribute the fat throughout the sausage.

Tips & Tricks

• Use a meat grinder or food processor to finely grind the meat for a smoother texture.
• Adjust the amount of spices according to your personal preference for a milder or spicier Lukanka.
• Ensure the casings are soaked and rinsed properly to remove any excess salt or brine.

Serving advice

Serve Lukanka as part of a charcuterie board or as an appetizer alongside crusty bread, olives, and pickles. It pairs well with Bulgarian rakia or a glass of red wine.

Presentation advice

Arrange thinly sliced Lukanka on a wooden board, garnished with fresh herbs such as parsley or dill. Add some colorful pickles and mustard for an appealing and appetizing presentation.