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Ukrainian sausage

Homemade Ukrainian Sausage

Ukrainian sausage — juicy, aromatic, and incredibly tasty! This hearty dish goes with just about any side: grains, boiled or fried potatoes, vegetables, or pasta.

prika

Recipe author

Composition / ingredients

Servings:

Pork

600

Pork casing (1 piece)

Lard

150

Paprika

Salt

0.5

Ground black pepper

Ground red pepper

Vegetable oil

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 74 % 37 g

Carbohydrates 2 % 1 g

383 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. Use either fatty pork (neck) or lean pork with added pork fatback. The fatback is essential — without it the sausage comes out dry rather than juicy. Ukrainian sausage is famous for its garlic flavor, so the more garlic, the better.
Step 2:

Rinse the pork and trim away the sinew and membranes. Cut the rind off the fatback and discard it, then rinse the fatback. Cut both the meat and fatback into medium pieces. Peel and rinse the garlic cloves. Run everything through a meat grinder using the coarse plate; for a smoother mixture, use the fine plate. Add onion if you like.
Step 3:

Add the salt and ground paprika to the meat mixture. Add ground black and red pepper to taste — go easy if children will be eating it. Knead the mixture thoroughly and chill it for about 1–2 hours, or better yet overnight, so it soaks up the garlic flavor completely.
Step 4:

Rinse the salted, cleaned pork casing, slide it onto a sausage-stuffing attachment, tie off the far end, and prick it with a needle so air can escape as you fill it.
Step 5:

Fill the casing with the meat mixture, but loosely, pressing gently so it flattens into a ribbon shape. Packed too tightly, it will burst as it fries. As you stuff, you can divide it into segments to form rings or link it into short sausages. If you plan to fry the sausage, leave the filled casings in a warm spot for 20–30 minutes so the filling comes up to temperature.
Step 6:

Heat a pan with the vegetable oil and add a coil of the sausage. Fry over medium heat for about 2–3 minutes on one side. As it cooks, prick the sausage all over with a small needle to release the steam and juices building up inside.
Step 7:

Flip the sausage over, turn the heat to low, cover the pan, and let it cook gently for about 4–6 minutes so it cooks through inside. Add a splash of water if you like.
Step 8:

Serve the sausage hot with fresh herbs, green onions, and vegetables. And don't forget the sauces — ketchup, barbecue, and so on.

Ukrainian sausage is a juicy meat dish you'll recognize by its garlic flavor at the very first bite. This homemade sausage is especially good grilled outdoors, over coals or on a grill.