Gornooryahovski Sudzhuk (Горнооряховски суджук)
The emergence and the popularity of Bulgarian Gornooryahovski Sudzhuk sausages was the result of the relatively constant climatic conditions and the gentle air currents in the area of Gorna Oryahovitsa and the propagation of a specific local combination of white molds (Penicillinum and Aspergillus). Gornooryahovski Sudzhuk carries PGI, 2011 classification.
|Beef 70/30 lean/fat)||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure #2||3.0 g||1/2 tsp|
|Sugar||5.0 g||1 tsp|
|Pepper||3.0 g||1-1/2 tsp|
|Cumin||2.0 g||1 tsp|
|Savory, rubbed||1 Tbsp|
|Starter culture, T-SPX||0.12 g||use scale|
- Grind meat through 1/4” (6 mm) plate.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix ground meat with salt, sugar, cure #2, culture and spices.
- Stuff into 40 mm beef casings. Make links about 18” (45 cm) long, tie off the ends together making a loop.
- Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
- Dry at 18-15º C (64-59º F), 85→75% decreasing humidity for 20 days. The sausages are compacted once or twice with metal presses arranged on wooden boards. During the drying process, the surface of the sausages acquires an even coating of white mold which grows naturally in the room.
- Store sausages at 10-15º C (50-59º F), <75% humidity.