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Tsalapitsa Dried Sausages (Babek)

Rosi TrifonovaRosi Trifonova
Guru
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Tsalapitsa Dried Sausages (Babek)
15/10/2014
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Preparation
30 min.
Тotal
30 min.
Servings
1 pc
"We`re sharing the recipe for Tsalapitsa dried sausages with you - a recipe that`s been handed down from generation to generation in the Bulgarian village of Tsalapitsa."

Ingredients

  • pork - 2 lb (1 kg)
  • salt - 1 1/3 tbsp (20 g)
  • dill - 1 tablespoon, crushed
  • black pepper - 2/3 tsp (3 g)
  • paprika - 1 1/3 tbsp (20 g)
  • tripe - 17.5 oz (500 g), pork
measures

How to make

Cut the meat into small pieces. Grind it coarsely or chop it finely with a cleaver, add salt and let it sit overnight (optional). Add spices and stir the mixture well.

Fill the tripe well so there is no air. Sew it or tie it tightly from both sides. Place the Babek above a fireplace to get smoked for 5-6 days. Then hang it to dry in a cool and ventilated area.

The Babek will be ready to eat after 3-4 months. It tastes best after being grilled on the fire.

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