Sausage Goulash (Burtgulas)

Spekacek (pronounced as shpekahchek) or burt, a thick Czech sausage used for pickeling utopenec and cooking amaizing burtgulas firstly appeared at the General Land Centennial Exhibition in Prague in 1891 and became a popular delicasy. It originally had to contain 38,5 % beef, 17,5 % pork, 17 % bacon, 23 % ice and the rest of it were spices. At the begining of … Continue reading Sausage Goulash (Burtgulas)