Russian Sausage Recipes

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RUSSIAN SAUSAGE RECIPE



Russian sausage recipe image

Pork

Provided by Food24

Categories     Bake

Yield 0 serving

Number Of Ingredients 9

5.00 pound pork mince
2.00 onion large, chopped
1.00 Tablespoons garlic cloves, pressed
1.00 fresh parsley chopped
1.00 Tablespoons dill seeds
3.00 Tablespoons caraway seeds
1.00 Tablespoons freshly ground black pepper
1.00 Tablespoons salt
2.00 c water

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)



Ukrainian Homemade Sausage (Kovbasa) image

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

5 lbs pork shoulder
2 lbs beef chuck
1 lb pork fat
4 -6 ounces coarse salt
2 tablespoons fresh ground black pepper
1 tablespoon allspice (ground)
1 head garlic
3 1/2 cups water
2 teaspoons peperivka spiced whiskey, see below, to taste
3 yards natural hog casings (or as needed)

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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