How to make
Combine the pork mince with the chopped tripe, salt to taste, savory, ground black pepper and paprika. Fill the tripe or pork intestines and sew them from both sides. After filling, press them.
After 40 days, hang them in a net in a well-ventilated area. Consume in the spring, that is when the sausages are in their prime and taste the best.
This recipe is from the village of Golyamo Bukovo, Sredets municipality, Burgas province.
