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Sausages in Mogilev

Mogilev-Style Sausages

A hearty, flavorful dish the whole family will love! A friend of mine who lives in Mogilev, Belarus, shared this recipe with me. These Mogilev-style sausages are savory and satisfying. They don't look their prettiest in the photo, since I skipped the frying step and baked them raw straight in the oven — but I'd recommend searing them in a skillet first before they go in. And here's how to make them.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Ground pork and beef

500

Garlic (half a head)

0.5

Eggs

Salt

Ground black pepper

Breadcrumbs

100

Vegetable oil (for frying or greasing the pan)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 14 g

Fats 46 % 21 g

Carbohydrates 24 % 11 g

290 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 40 min

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Start with the garlic. Peel it and mince it finely — a garlic press works great if you have one. Next, take your ground meat; a store-bought blend is perfectly fine. Add the garlic to the meat, then season with salt and pepper to your taste. Mix thoroughly, working in the egg.
Shape the mixture into sausages, as shown in the photo. Roll the Mogilev-style sausages in breadcrumbs, then fry each one on both sides until golden brown in a skillet. Once they're all seared, transfer them to an oven-safe dish, cover, and bake for about 15 minutes at 340°F (170°C). You'll end up with soft, wonderfully aromatic sausages. Enjoy!