Classic Bulgarian Karnache Coiled Sheep Casing Sausage Recipe

Karnache is made with pork meat seasoned with a signature blend of Bulgarian spices. Some recipes will call for ground beef as well. The sausage will always be coiled.

• 3 lbs coarsely ground pork shoulder
• 2 lbs ground beef
• 1 lb ground bacon
• 3 tbsp Bulgarian or Hungarian sweet paprika
• 1 1/2 tbsp salt (or to taste)
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 tbsp winter savory flakes
• 1 tbsp fenugreek powder
• 1 tsp black pepper (optional)
• 1/2 cup water

Combine all ingredients in a large bowl, mix well & stuff into natural sheep casing which have been pre-soaked in water. Tie ends. Let dry on wooden rack for 1 hour so skins tighten at room temperature. Coil, skew with wooden skewer and then put in refrigerator overnight.

Cooking Directions:
Grill – cook on high for 5-6 min
Oven – cook at 400F for 15 min
Skillet – cook each side in oil over medium heat for 3-5 min

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