Homemade lukanka

Method

1. Chill both meats until firm but not frozen, then cut them into 2 cm cubes. Mince coarsely, or chop by hand if you have the patience; the coarse grain is what tells a home lukanka from a factory one.
2. Mix the salt, sugar, pepper, cumin, paprika and savory together first, so they are evenly distributed before they touch the meat.
3. Scatter the spice mix over the meat and knead for a full fifteen minutes, until the mass turns tacky and holds together in one piece. Cover and refrigerate for 24 hours, kneading it through twice more.
4. Soak and rinse the casing, then stuff it firmly, pushing out every air pocket as you go. Tie into lengths of about 30 cm and prick any bubbles you missed with a needle.
5. Hang the sausages in a cool, dark, airy place at 8 to 12 °C, a cellar or an unheated room. A warm kitchen sours them long before they dry.
6. From the third day, roll each one flat with a bottle or press it between two boards, and repeat every other day. This is what gives lukanka its shape and drives the moisture out evenly.
7. Dry for 25 to 40 days, until each sausage has lost about a third of its weight and feels firm right through the middle with no soft core.
8. Slice thinly on the diagonal and serve with rakija, olives and bread.