Common Bulgarian Sausage Varieties and Descriptions

Discover the Varieties of Bulgarian Fresh, Smoked and Cured Sausages

Sudjuk Sausage
Sudjuk Sausage. Biso / Wikimedia Commons / CC BY 3.0

Bulgarian sausages are as numerous as the flavors and countries that have influenced its cuisine. There are fresh sausages, hot-smoked, cold-smoked, and dry-cured sausages.


Lukanka is a dry-cured Bulgarian salami. It is a flattened oblong in shape and traditionally made of pork, beef, veal, black pepper, cumin, salt, and fenugreek, but there are variations.

After the ground meat is stuffed, the sausage is hung to dry for about 40 to 90 days and then pressed into its typical flat form. As with all meat products, the sausage flavor varies depending on the feed the animals were given and the region where it was made.

Well-known lukanka makers are the people of central Bulgaria at the foot of the Balkan mountain range, notably the Smyadovo, Panagyurishte, and Karlovo regions (the latter of which is protected by the patent office of the Republic of Bulgaria attesting to its authenticity).

Bulgarian lukanka sausage is usually finely sliced and served cold as an appetizer.


Sudjuk, also spelled sujuk, is a dry, spicy, beef-and-pork cured sausage made with spices including cumin, sumac, garlic, salt, and red pepper. It's popular on appetizer (meze) trays and served with high-octane rakia brandy.


Babek is a classic Bulgarian dry-cured pork or beef sausage.

Babek Karlovski

Babek Karlovski is a dry-cured beef sausage with spices and herbs from the region of Karlovo. It makes an excellent appetizer for rakia and wine.

Banski Starets

Banski Starets is a dry-cured pork sausage seasoned with paprika, cumin, ground black pepper and other spices from the region of Bansko in the Rila Mountains. It's another sausage that makes a great appetizer.


Krenvirshi are Bulgarian hotdogs made from pork, chicken, beef or a combination. 

Shpekov Salami

Shpekov Salami is a popular dry-cured pork salami.


Karnache is one of the signature Bulgarian fresh pork sausages seasoned with spices in a sheep casing.

Nadenitsa Lovdzhiiska

Nadenitsa is a dry-cured beef-and-pork sausage, much like salami but thinner and denser. This sausage is excellent when barbecued, fried or eaten as is.

Petrohan Salami

Petrohan is a favorite Bulgarian dry-cured pork salami that would be terrific on a meze tray.

Kebabcheta or Kebabche

Kebabcheta sausages are fresh casing-less sausages that can be grilled, broiled, pan-fried, or baked and are similar to Croatian / Serbian cevapcici sausages.