Ukrainian Sausage Recipes

HOMEMADE SAUSAGE

Steps:

• 1. Rinse the hog's casing.
• 2. Mince the meat and fat.
• 3. Mince the garlic.
• 4. Stir the garlic, salt, pepper, and meat.
• 5. Fill the hog's casing with mix.
• 6. Tie up the casing's edges in order to keep mince meat inside. Put into fridge for 8 hrs.
• 7. Put sausages into boiling water. Cook for 5 mins.
• 8. Cool the sausage. Heat oven to 200C, bake the sausages for 1.5 hrs or until they have a golden crisp.

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.