Kulen

Kulen (in some regions of Croatia also called Kulin ) is a raw sausage that is in parts of Croatia (primarily Slavonia ) and Vojvodina (Serbia ) was prepared. It is characterized by short, thick shape and deep red color. The taste is spicy -hot with a sour note. A sausage weighs about 700 to 1000 g

Kulen is composed of coarse minced pork - or even half each of beef and pork. The soup is seasoned mainly with black pepper, lots of red peppers and garlic. The sausage mixture is in the gut bubbles (usually only the large intestine ) filled several months with suitable timber (eg walnut) cold smoked and then air-dried for several months. This process may take up to a year. Occasionally Kulen is produced and offered in the small intestine, in this case one speaks of " Kulens sister ".

Kulen is produced in rural families today itself. After the slaughter house in autumn they ripen until the following summer and then stays up to two year shelf life.

Comrades will Kulen fine cut on bread or appetizer.

See also: Sausage

  • Sausage
  • Balkan cuisine
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