Loukanka Sausage

Loukanka is a very well known Bulgarian dry sausage. It is formed into a traditional flat shape and it has great keeping qualities.

MeatsMetricUS
lean pork800 g1.76 lb.
pork back fat or fat trimmings200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose(glucose)2.0 g1 tsp.
cumin2.0 g1 tsp.
garlic powder3.0 g1 tsp.
OR fresh garlic10.0 g3 cloves
T-SPX culture0.12 guse scale
Instructions
  1. Grind lean pork and fat through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into 28-30 mm hog casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. At the beginning of the fermentation process place weight on sausages to flatten them out.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 1-2 months.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes

Loukanka has very little tang due to the small amount of sugar introduced into the mix. For this reason fermentation temperature is low and 0.2% dextrose will create a small pH drop, just enough to provide a safety hurdle during the beginning of the process.

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