Santander wrote:Transliterations of Bulgarian (and many other Slavic languages, particularly those written in Cyrillic) vary widely. My guess is that Kebache just means "sausage," and is not a placename or method of preparation. Kebasa, kubasa, kielbasa, and kovbas, all related and originally arising from Turkish, turn up elsewhere in the region.
I assume it was pork. How did it taste? Was it dried / cured, or raw?