Puska Is One Of The Most Delicious And Salty Bulgarian Appetizers

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

It starts is a unique meat delicacy that is made in winter and is traditional for the southern part of Bulgaria. It is prepared by filling raw pork bladder, called at this end of the run. Hence the name of the sausage. The technology for making the release dates back centuries and is passed down from generation to generation. Unfortunately, today fewer and fewer people are involved in preparing for the launch because it takes a lot of time and effort. But anyone who has tried the appetizer at least once is sure that they will never forget its incredible taste and specific aroma.

Some people compare the launch with a babe, an old man from Bansko and a Strandzha grandfather, but according to experienced gastronomes, these dried products differ in taste and point out that the launch is much saltier. In fact, according to many, it is one of the saltiest meat appetizers in the world, because when it is prepared, a kilo of pork is seasoned with as much as 40 grams of salt. For comparison, in recipes for native dried sausages rarely put more than 25 grams of salt per kilogram of raw meat.

In addition to pork and bladder, black pepper and cumin are also used to make the release. In some parts of Southern Bulgaria, however, the method of preparation of launches can vary. For example, in the village of Varbitsa they put red pepper. In the village of Yabalkovo they add leeks to the meat. Somewhere they add brandy. In any case, after stuffing the meat, it must be dried well and only then served. It can then be eaten with fresh tomatoes, peppers and warm homemade bread. It is also a great appetizer to red wine.

Here is a recipe for an easier version of home play.

Necessary products: 1 dried pork bladder, 30% colorful meat, 70% red meat, 40 g salt / 1 kg, 52 g black pepper / 1 kg, 42 g cumin / 1 kg, 22 g savory / 1 kg, 1 stalk of leek

The meat, which will be filled with the release, must be drained well of blood and water. After standing overnight in a cool place, grind into pieces up to 5 cm in size. Then the meat bites are placed in a wooden pan and salted. Leave for a day, stirring several times.

Then mix with other spices and fill in pre-soaked in water and inverted release. When trampling the meat, no gaps should be left. When the release is well filled, it is time to be sewn and glued on top with part of the small intestine of the slaughtered pig.

It is then clamped with a weight, piercing in places to remove excess air. This lasts about 3-4 days, after which the shoot is tied to a wooden pole and left to dry in a cool and ventilated place for about 3-4 months.

When the weather starts to warm up, place it in a box covered with wood ash. Of course, it is also an option to put it in the freezer, where it can be stored until October.