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Recipes with natural pork casings

3 recipes that use natural pork casings, with photos, step-by-step instructions and cook times. The quickest, Kupati, takes 90 minutes. It is most often cooked with pork shoulder, beef chuck and garlic.

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Lukanka

Flat, dark-red lukanka from Panagyurishte and Smilyan hangs in every Bulgarian delicatessen, sliced paper-thin for a meze plate with white cheese, tomato and cucumber. The traditional sausage is pork and beef with cumin, black pepper and salt, pressed flat and dry-cured for weeks in cold mountain air, which needs curing salts and controlled humidity and temperature to be safe, so it is not for a home kitchen. This home version keeps the flavour and flat shape but is fully cooked: the mix rests overnight in the fridge, is poached in pork casings to 71 °C, then pressed and chilled so it slices cold. Bought dry-cured lukanka is raw cured meat: not for pregnant women, young children or anyone with a weakened immune system. The usual slip is letting the meat warm up, which smears the fat, so keep everything fridge-cold. Chef's tip: fry a teaspoon of the mix and taste it for salt and cumin before you stuff.

800 minBulgarianMeatGluten free
by KrazyBadal 0 views

Kupati

Kupati are the coarse, spicy sausages of Imereti, made after a winter pig slaughter and grilled over vine cuttings or fried in a pan with onions; in Kutaisi they are a staple of village feasts. This is a pork recipe: minced pork shoulder with a share of pork heart and liver, seasoned with dried barberries, garlic, cinnamon, khmeli-suneli and hot pepper, stuffed into casings. A common mistake is overfilling the casings, which makes them burst as they cook. Chef's tip: poach the sausages gently first, then brown them; they cook through evenly and stay juicy. Pork sausages must reach 71 °C in the centre.

90 minGeorgianMeatGluten free
by KrazyBadal 0 views

Butifarra soledeña

Around Barranquilla, the street call of 'butifarra, butifarra' comes from vendors pushing carts out of Soledad, the town that made these little sausages famous; there's even a festival for them every July. They are small, round links of beef and pork seasoned with nothing more than salt and plenty of black pepper, boiled rather than grilled, so they stay tender, juicy and pale. Sellers squeeze lime over them and hand them out with a bollo de yuca, a firm steamed cassava roll. They are simple, peppery and a little sour from the lime. Using lean meat is the usual mistake: without the pork fat they turn dry and grainy. Chef's tip: tie the links into small, round balls about 4 cm across and boil them gently; a rolling boil splits the casings.

105 minColombianMeatGluten free
by KrazyBadal 0 views

Goes well with natural pork casings