TAG : Bulgarian Sudzhuk

Bulgarian Sudzhuk

 This version employs nutmeg and savory, and makes a larger dried sausage that doesn’t need to be cooked before eating.Fermentation TimeFermentation Type: LactoPrimary Fermentation: 6 days Aging: About 2 monthsTotal Time: 2 months and 6 daysShelf Life:  Up to 1 year frozen in vacuum-sealed ...

Charcuterie Without Borders

 Sucuk fully ferments in eight days, and should be cooked before eating.Flashback to last October, and I’m sitting in the quiet clutter of my office, trying to settle on a recipe for soujouk, one of the most time-honored sausages of the Old World. My notes are everywhere. The Bulgarian ...


Inspiration for edible alchemy.