Preserving cooking traditions of Bulgaria one story at a time …
Preserving cooking traditions of Bulgaria one story at a time …
Blood sausages are filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. In Europe typical fillers include meat, fat, suet, bread or even cornmeal. This Karvavitza is made of a mixture of pig’s blood, pork liver, lungs, skin, and fat, and rice …
In honor of Unification Day in Bulgaria, today, September 6th, we are taking two things and combining them to a great meal. Bread and sausage. This is called a princess or strandjanka. The easiest way to make this is to take some ground sausage, spread it with a fork on a piece of bread and …
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. Ingredients: • 3 lbs coarsely ground pork shoulder • 2 lbs ground beef • 1 lb ground bacon • 3 tbsp Bulgarian or Hungarian sweet paprika …
Ingredients: 5 lbs ground pork shoulder 3 tbsp Bulgarian paprika 2 tbsp salt 3 tbsp minced garlic 1 tbsp onion powder 1 tbsp savory ½ cup water Combine all ingredients in a large bowl, mix well & stuff into natural hog casing which have been pre-soaked in water. If you don’t want to try your …