Borimir adapted the recipe from his father, Jivko Darakchiev
6 lbs ground pork
5 lbs ground beef
2 lbs ground pork fat
10 g salt per lb
2 g black pepper per kg
4 g chubritza (Bulgarian Oregano) per lb
2 g nutmeg per lb
2 g cumin per lb
2 g sugar per lb
A good butcher can specially coarse-grind the meat and provide natural sausage casings. The best time to make these sausages is when the weather is cold.
In a very large bowl, combine the meat and the spices, mix thoroughly. Add half a cup of water and knead for ten minutes. Cover and place to refrigerate overnight.
Using the funnel attachment of a meat grinder, stuff the casing with the mixture. Make the sausages about IO-I2 inch long or in a horseshoe shape and tie both ends with a cooking twine. Hang them on a long poll to dry in a cold, well-ventilated room, or even outside, but not exposed to the sun. After 3-4 days, lay the sausages on a flat surface and flatten them with a rolling pin or a bottle. This is done to force out the air from inside. If you see any air bubbles prick them with a needle. Hang to dry. Flatten the sausages every few days. It will take about 2-3 weeks to cure and dry. We like to taste them at different stages of the drying process – lightly cooked on the grill or in a pan and break some eggs on top. They are truly delicious any time, it is hard to resist and be patient until they are dry. By this time my husband starts the next batch.