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 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #23.0 g1/2 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Cumin2.0 g1 tsp
Savory, rubbed1 Tbsp
Starter culture, T-SPX0.12 guse scale
  1. Grind meat through 1/4” (6 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix ground meat with salt, sugar, cure #2, culture and spices.
  4. Stuff into 40 mm beef casings. Make links about 18” (45 cm) long, tie off the ends together making a loop.
  5. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  6. 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.
  7. Store sausages at 10-15º C (50-59º F), <75% humidity.
Savory is a strong pepper flavored herb which can be found almost everywhere. It plays an important role in Bulgarian cuisine where it is known as chubritsa. You can substitute with thyme which is stronger. Or, combine thyme with a pinch of sage or mint.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs