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Kulen
Croatia
Produced in Slavonia, eastern Croatia. The paprika-heavy flavour is distinct from any other European sausage tradition.
Slavonian spiced sausage — coarsely minced pork stuffed with paprika and garlic, aged for months. Croatia's most famous cured meat with EU geographical indication status.
Prep
60 mins
Cook
0 mins
Difficulty
Hard
Calories
390 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
1kgpork shoulder, coarsely minced
100gpork back fat, diced
30gsweet paprika
10ghot paprika
20gsalt
5 clovesgarlic, crushed
sausage casingsprepared
Method
1
Mix pork, fat, paprika, salt and garlic. Fill casings. Tie into large sausages.
2
Hang in a cool smoky environment for 2-3 days. Smoke gently for 2 days.
3
Age for 3-4 months until firm and deeply flavoured.
Chef's Tip
Kulen must be eaten at room temperature — the fat needs to be pliable to release the full flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.