The flat sausage is a raw-dried meat product, traditional for Bulgarian cuisine. It is prepared from minced beef meat or mixed with semi-fatty pork meat, animal fat, nitrate, cumin, sugar, salt, pepper. Traditionally, flat sausage is shaped as a horseshoe and pressed before being hung to ripen and dry. In Razlog, the flat sausage (shuzhuk) is made only from pork and traditional local spices (cumin, fenugreek, savory). It is mandatory food on the table for St. Trifon's Day.
TYPE OF FOODMain food
OCCASION FOR COOKINGReligious holidays
- A mixture of pork and beef - 1 kg. (or just beef)
- 25 g. salt
- 3 g. pepper
- 3 g. cumin
- 5 g. sugar
- 1 g. saltpeter
Mix well all products (the meat is minced in advance) and leave them to stand in a cool place for 10-12 hours as a layer, which is not thicker than 10 cm. After that, fill the thin dry intestines as at every 10-15 cm, they are twisted. Hang the sausage in a dry and well-ventilated place. It is rolled every two days with a rolling pin to acquire the typical flattened sausage shape. Before it gets dry, it can be roasted, grilled, fried and boiled.