Russian Sausage Recipes
RUSSIAN SAUSAGE RECIPE
Steps:
- Combine all ingredients and mix then, let sit over night, mix again and stuff into hogcasing. Bake at 350°, approximately 1 hour.
UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)
Make and share this Ukrainian Homemade Sausage (Kovbasa) recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grind pork coarsely, once.
- Bone and chill beef.
- With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
- Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
- Mix meats and fat in a large bowl.
- Mash peeled garlic with salt in a mortar,and add pepper and allspice.
- Mix all ingredients.
- Add 1 cup water for each 2 pounds of meat, then add whiskey.
- Cook a small sample in a little boiling water.
- Taste and adjust seasoning (be conservative with the salt).
- Wash casing in cold water, rinsing several times.
- Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
- Do not pack or sausages will burst while cooking.
- Tie ends with string.
- Repeat until all meat is used.
- Refrigerate, loosely covered with towel, for 48 hours.
- Sausage may be smoked (following smoker directions) or cooked fresh.
- TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
- Drain, cool, and refrigerate loosely covered.
- TO SERVE, saute in a little fat for color.
- Or serve cold in thin diagonal slices.
- NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.
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