Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg pork meat (with becon),
- 1 tsp black peper,
- 1 tsp salt,
- 3g Cuminum Cyminum
Directions
Choup up the meals (without skin), add salt and fine crushed black peper, Cuminum Cyminu and savory and mix well.
Leave the mixture 24 hours at cold place.
Then fill the guts with the mixture, tie the guts together with string and put at airy place for preservation.
At every 1-2 days roll the sausages with rolling-pin (or bottle).
Serve sausage nature (when is well dry), grilled or fried (for example with eggs).
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes