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Shpikachki recipe

Homemade Shpikachki (Fat-Studded Sausages)

Homemade shpikachki make a great batch to freeze for later — give them a try! (Shpikachki are short, plump sausages studded with little pieces of pork fat.)

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Recipe author

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Composition / ingredients

Servings:

Beef

400

Pork

300

Pork fatback

100

Salt

Ground black pepper

Sugar

Garlic

Cardamom

Sausage casings (collagen casing)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 16 g

Fats 62 % 26 g

Carbohydrates 0 % 0 g

304 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

Measure out the spices. Cut the meat into large pieces and the fatback into small cubes.
Step 2:

Grind the meat through a meat grinder.
Step 3:

Add the salt, sugar, and pepper to the ground meat. Mix it well with the spices by hand — or, better yet, with a food processor.
Step 4:

Add the cardamom to the meat mixture.
Step 5:

Press the garlic clove into the mixture and stir, then add the cubes of fatback. Knead one last time until smooth and chill for 1 hour. If needed, soak the sausage casings.
Step 6:

Form the shpikachki using a sausage-stuffing attachment.
Step 7:

Heat water to about 195°F (90°C) and poach the shpikachki in it for 2 minutes. After that they're ready to cook — boil, fry, bake, or take them along for a campfire, barbecue, or grill.