Best Serbian Sausage Types
Petrovački kulen is a traditional sausage originating from Bački Petrovac, hence the name. The sausage is made from pork, and the only additions include hot paprika and salt. However, some producers still use garlic and cumin in the production process.
A whole pig is commonly used to produce Petrovački kulen, usually with a ratio of 80% meat to 20% back fat. This meat product has a strong Slovakian culinary influence because they moved to Petrovac in the late 18th century. It's recommended to serve this spicy sausage sliced and paired with homemade bread and local cheese.
Pirotska peglana kobasica or Pirot ironed sausage is made with the meat of older animals such as sheep, goats, and donkeys. Beef is also commonly used, and while the ratio of different types of meat has never been strictly defined, pork is never used.
The sausage is flavored with a combination of different spices, and even though they are a secret of every individual producer, it is known that garlic and crushed pepper are frequently used, because this sausage should be hot, or at least slightly spicy.
Sremski kulen is a traditional type of kulen sausage originating from the Srem area. This meat product is made from pork, salt, and red hot paprika powder. The mixture is stuffed into natural pork casings and it's then smoked and dried for a few months before consumption.
Once sliced, the cross-section should have a mosaic-like appearance and mustn't fall apart. The aromas are smoky and pleasant, while the flavor is pleasantly spicy and not too salty. It's recommended to serve it sliced with slices of bread and wine on the side.
Sremska salama is a cold-smoked Serbian sausage that originates from the area of Srem. It is traditionally made with a combination of ground pork, beef, and pork back bacon. Typical flavorings include salt, black pepper, paprika (both mild and hot), and garlic, although ginger, nutmeg, and cardamom are also traditionally used.
The seasoned ground meat mixture is usually stuffed into natural casings (clean pork intestines), and the sausages then go through a process of cold-smoking, drying, and aging, which typically lasts for 42 days. This traditional sausage is usually enjoyed thinly sliced as a meze dish, a cold appetizer, or a savory snack.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.