The new heavy weight champion of the world! The Bulgarian Belly Buster!
By all probabilities, this sandwich has more than likely been made sometime during the history of mankind. Who knows? Today I wanted to create a good hot grinder style sandwich that had plenty of Bulgarian ingredients in the recipe. Giving this sandwich a name took a few meditative moments. Sandwiches are named after neighborhoods, cities, regions and countries all the time. There are sandwiches that are called The New York Greaser, The Bronx Bomber, The Balkan Bully and The Coney Island Dog. There are many more sandwiches with names like these. Belly Buster usually refers to an ultra gigantic milkshake or huge hot dog. Bratwurst and kielbasa sandwiches sometimes go by the name Belly Buster. Carnival and state fair food vendors like to coin catchy names for big sandwiches, especially sausage sandwiches. Carnival barkers yell "Step right up and get your Belly Buster Dogs here!" all day long. Anybody that is having a good time at a carnival gets a craving for a big hot dog and cotton candy sooner or later. When they hear the barker, they heed the call! Bulgaria is famous for producing some of the finest pork in the world. Pork is a main staple in the Balkan region. Bulgarians butchers make a wide variety of sausages. Probably the most common and most popular sausage of them all is a fresh pork sausage. Fresh sausage just means uncooked, unsmoked sausage. Fresh pork sausage meat is almost always cured. A plain bratwurst is just a plain fresh pork sausage. A plain pork sausage could be made in Timbuktu and a German tourist would say "Ja! Das ist bratwurst! Ja!" Every country has a name for a fresh pork sausage, but bratwurst is the most common name for this style of sausage. In Bulgaria, they usually simply call fresh pork sausage by the name sausage. Many Italians do the same thing. Everyday common Italian fresh pork sausage is usually just called what it is. Sausage! When selecting a fresh pork sausage for this sandwich recipe a plain big fresh pork sausage of any kind will do, as long as the sausage is not spicy or highly seasoned. A plain jane fresh bratwurst sausage is fine for this recipe. The size of the sausage for a belly buster sandwich should be big. The bigger the belly, the bigger the belly buster sausage should be! Anyway, back to the name of the sandwich! Big fresh pork sausage is a common item in Bulgaria. Avjar from the Balkan region is commonly used as a sandwich spread. Pan fried potatoes and onion often accompanies sausage in Bulgaria. Bulgarian Kaskaval sheep's milk cheese was melted on the sandwich. Marjoram is a commonly used herb in the Balkan region. Bulgarians are famous for making great pastries and bread, so white wheat flour sub sandwich size rolls are for sale at nearly every bakery in this region. What do all these ingredients add up to? The big bad Bulgarian Belly Buster!
Avjar Mustard Sandwich Spread: This recipe makes enough spread for 2 to 4 sandwiches! Jars of avjar spread can be found at nearly any Greek, mediterranean, middle eastern or eastern european market. Avjar is basically a mild red, yellow or orange bell pepper spread. It can cost ten times as much to make avjar than it does to purchase pre-made avjar. Pre-made avjar is a very nice high quality product and there are many brands to choose from. Place 4 ounces of mild avjar in a small mixing bowl. Add 1 ounce of dijon mustard. Add 2 ounces of mayonnaise. Mix the ingredients together. Chill the avjar mustard sandwich spread, till it is needed.
Bulgarian Belly Buster: Place an 8 to 12 ounce plain fresh pork sausage in a pot. (Plain fresh bratwurst is fine for this recipe.) Cover the sausage with water. Place the pot over medium low heat. (A low temperature will prevent the sausage casing from splitting.) Gently simmer the sausage, till it becomes fully cooked. Set the cooked sausage aside. Heat a saute pan over medium/medium low heat. Add 2 tablespoons of vegetable oil. Add 1/3 cup of thick sliced onion pieces. Add 1/3 of a peeled russet potato that is thin sliced. Add sea salt and black pepper. Saute till the potatoes become halfway cooked. Add the reserved poached pork sausage. Saute till a few brown highlights appear on the sausage, potatoes and onion. Remove the pan from the heat. Select a sub sandwich roll that is the same size or smaller than the sausage. Split the roll open from end to end. Spread a thin coating of the avjar mustard sandwich spread on the sub roll. Place the potatoes and onions on the sub roll. Place the sausage on the sub roll. Sprinkle a little bit of Bulgarian Kashkaval sheep's milk cheese over the sandwich ingredients. Sprinkle 1 pinch of marjoram over the sandwich. Place the sandwich on a baking pan. Bake the sandwich in a 350 degree oven, till the ingredients become hot, the roll becomes lightly toasted and till the cheese melts. (Do not brown kashkaval cheese or it will taste very bitter!) Place the Bulgarian Belly Buster on a plate. Garnish with Italian parsley sprigs. Serve with Balkan region pickles of your choice!
Viola! A tasty new kind of grinder sandwich! Bulgarian Belly Buster is kind of a catchy name. Yum! ... Shawna
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