Ukrainian Sausage
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
360 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Ukrainian
Ukrainian Sausage
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Ukrainian sausage made the traditional way with lean and fatty pork, salt, pepper, bay leaf, and lots of garlic.
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Ingredients
- 2 lbs lean pork see notes
- 1/2 lb pork back fat or pork belly
- 3-4 cloves garlic see notes
- 1 tsp ground black pepper
- 1 1/2 bay leaves
- 2 1/2 tsp kosher salt heaping
for stuffing
- 6 feet beef or hog casing 38-40 mm in diameter
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Instructions
- Cut the meat and fat into 3/8" to 1/2" (about 1 cm) pieces.
- In a mortar or by hand, break bay leaves into small pieces.
- Peel and press garlic into a separate mortar. You may use whole cloves but it will be easier if you press it first.
- Add salt, bay leaf pieces and ground pepper to the garlic.
- Pound with a pestle until some garlic is liquefied and the mass looks wet and homogeneous.
- Add the garlic to the meat in a large mixing bowl.
- Mix well until the meat is sticky, about 5-8 minutes.
- Stuff the seasoned meat into 38-40mm hog or beef casings. Tie the sausage on both ends and form a spiral. You can also make a few smaller sausages. Prickle the surface with a needle to eliminate air pockets.
- Heat two tablespoons of butter with a tablespoon of olive oil in two cast iron or carbon steel pans.
- Sear each sausage over medium heat until you see good browning, about 3-4 minutes.
- Using a spatula and your other hand, flip each sausage and continue searing for another 2-3 minutes.
- Transfer to an oven preheated to 325F and bake for 20-30 minutes or until the sausage registers at least 160F inside.
- Remove from the oven, carefully transfer to a large cutting board, let rest for 5 minutes, slice or cut into pieces and serve with your favorite side dish.
Notes
- You may use pork butt instead of lean pork. In that case, skip the fat and use just the pork butt with any additional fat.
- You may also finish cooking the sausage on the stovetop. After searing, drop the heat to low, add a little bit of liquid or beer to create steam, cover the pan with a lid and cook for about 15-20 minutes. Read more about this method in my bratwurst pan-cooking article, it works really well.
- This recipe would traditionally use quite a bit of garlic, up to a whole head. The harshness will go away during cooking but there will be plenty of garlic flavor. I've modified the recipe to use only about a third of the amount of garlic. If you don't like garlic too much, you may further reduce the amount of garlic to 2 cloves. But if you like a lot of garlic, use half to a full head, who knows, you may like it.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
1g
(0%)
Protein
25g
(50%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
791mg
(33%)
Potassium
488mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
7IU
(0%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 791mg | 33% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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