Ukrainian Sausage Recipes

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.

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.

SPICY UKRANIAN SAUSAGE PATTIES (KOVBASA)

Steps:

• Make sure your meats have been put through a fine grinder. Combine all ingredients thoroughly including seasonings. Pinch off a small piece and fry, to taste for seasoning. Form into 2 1/2-inch patties and saute in oil until brown.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.