Spicy Ukranian Sausage Patties Kovbasa Recipes

SPICY SAUSAGE PATTIES

Steps:

• Crumble pork into a large bowl. Sprinkle with seasonings; mix well. Shape into four 3-in. patties., In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until a thermometer reads 160°. Drain on paper towels.

SPICY BREAKFAST SAUSAGE PATTIES

Steps:

• Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

HOMEMADE ITALIAN SAUSAGE PATTIES

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)

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.

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.