Are you tired of store-bought sausages that lack flavor and quality? If the answer is yes, then you’re in the right place. As a Ukrainian barista, I’m no stranger to the art of homemade sausage-making – specifically, the traditional sausage kovbasa.
In this recipe article, I’ll be sharing with you my Ukrainian Homemade Sausage (Kovbasa) recipe so that you can experience the delicious taste and satisfaction of making your own sausage at home.
Not only is homemade sausage healthier since you have control over the ingredients used, but it also provides a sense of pride and accomplishment knowing you made it from scratch. Trust me, there’s nothing more satisfying than biting into a juicy piece of homemade sausage that’s bursting with flavor.
So without further ado, let’s roll up our sleeves and get started on making some authentic Ukrainian Homemade Sausage (Kovbasa)!
Why You’ll Love This Recipe
Are you tired of store-bought sausages that lack flavor and authenticity? Then, you’ll absolutely love this Ukrainian Homemade Sausage (Kovbasa) Recipe! This recipe has been passed down through generations of Ukrainian families, and it’s time for you to bring a little bit of that tradition into your kitchen.
Imagine the aroma of garlic and allspice filling your home as you prepare this delicious sausage. With fresh ground black pepper and coarse salt to add a savory punch to the meat, this recipe uses high-quality ingredients like beef chuck and pork shoulder, resulting in a lean yet flavorful blend.
Not only does this recipe produce a more delicious sausage than store-bought ones, but it also allows you to customize the seasonings to your liking. Want more garlic? Go for it. Want less allspice? Adjust the amount. This homemade sausage recipe is all about creating a perfect blend of flavors that makes your tastebuds jump with joy.
Plus, homemade sausages are versatile. Whether you want them in breakfast hash or as part of a charcuterie board, having these kovbasa sausages on hand means unlocking new appetizer recipes and entrée ideas that will impress everyone at the table.
So why choose this Ukrainian Homemade Sausage (Kovbasa) Recipe? Not only will you be able to taste the difference between homemade and store-bought sausages, but you’ll also get to enjoy the process of cooking with friends and family while keeping tradition alive.
Making traditional Ukrainian Homemade Sausage (Kovbasa) requires a specific set of ingredients that yield the classic, sharp taste and firm texture of this beloved dish. Below is the list of what you will need to make 2 lbs of your own homemade sausage kovbasa.
- 1 pound beef chuck
- 1 pound pork shoulder
- 1/2 pound pork back fat
- 6 garlic cloves, minced
- 1 tablespoon coarse salt
- 2 teaspoons allspice
- 2 teaspoons fresh ground black pepper
- 1/4 cup water
Note: Various recipes online may recommend different ingredient ratios, but this blend will provide a good quality sausage mix for your kovbasa. Moreover, garlic, black pepper and allspice are commonly used spices in Ukrainian sausage making. Beef chuck provides the needed fat ratio in combination with lean pork for the perfect flavor.
If you want to experiment, there are various substitutions or variations that you may try. For instance, some people prefer using smoked paprika for a smokier taste; others add a little sweet Hungarian paprika for balance; and still others use cumin, coriander or marjoram. However, with this recipe you will have a true authentic kovbasa sausage with just the right spice blend.
The Recipe How-To
Let’s get started on making this Ukrainian homemade sausage (kovbasa)! Here is a step-by-step guide.
- 2 lbs lean pork
- 1 lb beef chuck
- 1 lb pork back fat
- 1 head of garlic, minced
- 1 tbsp allspice
- 2 tbsp fresh ground black pepper
- 1/4 cup coarse salt
Begin by cutting the meat and fat into small ¼ inch cubes, setting them aside in two separate bowls.
In a large mixing bowl, mix together the cut up pork and beef chuck.
Add in the minced garlic, allspice, fresh ground black pepper, and salt, mixing well until everything is evenly distributed.
Once the spices are evenly distributed, add in the pork back fat and mix for another minute or so.
Gradually add water to the mixture while constantly mixing until you can see that everything is well combined.
Let the mixture rest for about an hour or so at room temperature.
After an hour has passed, fill your sausage casings with the sausage meat mixture.
Tie off each section the ends of each casing, twisting apart each individual link into 4-inch links.
Next, use a needle to pierce any air pockets that may have formed within the sausages. This ensures that they will cook evenly without breaking during cooking.
If you are planning on cooking immediately or grilling, do so at medium heat for around 15 minutes per side or until no pink center remains.
If desired, save some kovbasa sausages for later use by freezing them in an airtight container or vacuum-sealing them.
Enjoy your homemade Ukrainian sausage kovbasa!
Substitutions and Variations
When it comes to making homemade sausage, there is plenty of room for experimentation and customisation. Here are some substitutions and variations you can try to make your Ukrainian kovbasa sausage even more unique:
– Meat selections: While the classic recipe calls for a mix of ground pork shoulder and beef chuck, you can experiment with different cuts of meat, such as lean pork, pork back fat or smoked ukrainian pork. You can also use all pork or all beef, depending on your taste preference.
– Spice blends: Ukrainian homemade sausage typically calls for a blend of garlic, allspice, fresh ground black pepper and coarse salt. However, you can tweak the recipe by adding other spices that complement the flavours such as paprika, cumin or coriander. Adding herbs like rosemary or thyme also provides a unique flavour profile.
– Sausage casing: To make things simple, you can use pre-made sausage casings that are readily available in stores. But if you prefer a healthier option or want to cater to dietary restrictions, you can substitute natural casings with synthetic ones made from collagen or cellulose.
– Shape and size: Ukrainian kovbasa sausages are usually shaped as horseshoes or loops. If you want to switch things up, you can make them into any shape that strikes your fancy – small rounds for appetizers and larger for main dishes.
One important thing to note is that if you’re new to making homemade sausage, it may take some practice before you get the perfect blend of spices and texture. Don’t be afraid to experiment and have fun with this versatile recipe!
Serving and Pairing
Let’s talk serving and pairing for this Ukrainian Homemade Sausage (Kovbasa) recipe.
This savory, garlicky homemade sausage is versatile and can be served in a variety of ways. Here are a few ideas to help you make the most of your kovbasa:
– Grilled: Fire up the grill and cook your kovbasa until slightly charred on the outside. Serve on a bun with mustard and sauerkraut for a classic summertime meal.
– Roasted: Coat your kovbasa in a little olive oil and roast it in the oven until browned and crispy. Serve with sautéed peppers and onions for a comforting winter meal.
– Boiled: Heat up your kovbasa in a pot of water until heated through. Serve with boiled potatoes, sour cream, and dill for a traditional Ukrainian meal.
– Sliced: Thinly slice your kovbasa and use it as a pizza topping or as an ingredient in pasta dishes.
When it comes to pairing, have fun experimenting with different types of beer or wine. A cold lager or pilsner pairs perfectly with grilled kovbasa, while a bold red wine like Cabernet Sauvignon complements roasted kovbasa.
You can also pair it with other traditional Ukrainian dishes like pierogies or kapusta (sauerkraut). The tangy flavors of sauerkraut cut through the richness of the sausage for a perfect flavor combination.
As you can see, the possibilities are endless when it comes to serving and pairing this delicious homemade sausage. So get creative and enjoy!
Make-Ahead, Storing and Reheating
When it comes to sausage, there’s no need to feel like you need to cook it all at once. With this Ukrainian Homemade Sausage (Kovbasa) recipe, you can make-ahead, store and reheat your sausage for later use.
To make-ahead sausage, simply prepare the sausage mixture as directed in the recipe and shape it into the desired size. Wrap the sausage tightly with plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.
If you’ve made enough for leftovers or planning to store your sausage after cooking, here are some tips to keep them fresh and flavorful:
– Store in an airtight container or wrap tightly with plastic wrap before refrigerating.
– Eat within 3-4 days of refrigeration.
– For longer storage, freeze the sausages in a sealed bag or container with as little air inside as possible.
To reheat the sausage after refrigeration or thawing from frozen:
– Preheat your oven to 350 degrees F (175 degrees C).
– Place sausages on a baking sheet and bake for 10-15 minutes until heated through.
– Alternatively, you can fry or grill the sausages over medium heat until they are cooked through.
Remember that reheating your homemade sausage is never going to be quite like eating them freshly cooked. It’s still possible to enjoy their juicy, meaty goodness with proper storage techniques and reheating methods. But if you’re a ultimate purist and perfectionist, then we recommend cooking just enough each time you plan to serve them fresh.
Tips for Perfect Results
Now that you’ve got the basics of making Ukrainian Homemade Sausage down pat, it’s time to focus on making sure your sausage comes out perfect every time. Here are some tips and tricks to help you achieve just that.
First and foremost, use good quality ingredients. For the best flavor, choose lean pork, beef chuck and back fat pork from reputable butchers or specialty markets. You may be tempted to buy pre-packaged meat from the grocery store, but keep in mind that they may be highly processed and contain additives that can affect the taste and texture of your kovbasa.
Next, make sure your equipment is properly sanitized. Start by cleaning your workspace and tools with soap and hot water. Then, use a solution of one part vinegar and one part water to sterilize your equipment before starting the meat grinding process. This will prevent bacteria from growing on your sausage and ensure food safety.
When grinding the sausages, it’s important to alternate between the different meats and spices for each batch. This creates an evenly blended mixture with a well-rounded flavor profile.
Additionally, pay attention to the texture of the ground meat. To ensure a firm sausage casing and prevent air pockets from forming inside, grind the meat on a coarser setting than you would for other types of sausages like Italian or Polish sausages.
Once you’ve made the sausage mixture, it’s important to let it rest in the refrigerator overnight. This allows the flavors to meld together and gives the meat time to cure.
When it comes time to cook your homemade Ukrainian Sausage, resist the temptation to overcook it. Sausage is already fully cooked during the smoking process; therefore, it only needs to be heated up for serving. Overcooking can lead to dryness and shrinkage.
Finally, try experimenting with different cooking methods like grilling or baking to see which method yields the best results for you. And remember – practice makes perfect!
As a barista, I understand the importance of answering customer’s questions to ensure satisfaction. When it comes to creating an authentic Ukrainian Homemade Sausage (Kovbasa), there may be some common questions that arise. In this section, we’ll go over some frequently asked questions about this recipe and offer answers to help you make the best sausages possible. So let’s dig in!
What is Ukrainian sausage made of?
Say hello to our delicious blend of juicy diced pork and finely ground beef, encased in a natural pork casing, and made with tender love and care. Our Ukrainian Garlic Sausage has a subtle smoky flavor and is spiced with coarse black pepper, garlic powder, and salt. It is cooked and smoked to perfection using real hardwood chips, giving it a mouth-watering taste that will leave you wanting more.
What is Ukrainian sausage called?
Kielbasa, a type of sausage, is known as “kovbasa” in Ukraine. This term encompasses several types of sausages, such as homemade kovbasa (“domashnia”), liver kovbasa (“pechinky”), and smoked kovbasa (“vudzhena”).
What is Ukrainian garlic sausage?
This recipe features a flavorful combination of pork and beef infused with a rich blend of garlic and black pepper. The addition of natural wood smoke adds depth and complexity to the finished product.
What is the difference between sausage and kielbasa?
Kielbasa, a renowned type of smoked sausage, is a popular culinary product from Poland. Unlike typical sausage, this flavorful delicacy is usually infused with garlic, smoke, cloves, pimentos, and marjoram, giving it a unique and distinct taste.
In conclusion, if you’re looking for an easy-to-make yet incredibly flavorful sausage recipe, look no further than this Ukrainian Homemade Sausage (Kovbasa) Recipe. With its unique blend of garlic, allspice, and fresh ground black pepper combined with the perfect ratio of lean pork and beef chuck, this homemade sausage is sure to become a new family favorite.
Not only is this recipe versatile enough for use in countless dishes, but it’s also customizable to suit your own taste preferences and dietary needs. And with plenty of storage and reheating tips provided here, you can enjoy your homemade sausage kovbasa any time you crave a savory and satisfying meal.
So why not try your hand at making your own Ukrainian Homemade Sausage today? With minimal ingredients and simple step-by-step instructions, there’s no reason not to give it a try! Whether you’re hosting a backyard barbecue or simply want to liven up your appetizer recipes rotation, this traditional Ukrainian sausage kovbasa recipe is sure to impress.
Ukrainian Homemade Sausage (Kovbasa) Recipe
- 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)
- 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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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.