Ukrainian homemade sausage

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Purchase either fat pork (neck) or pork pulp, but additionally use pork fat. Fat must be added, otherwise the sausage will turn out not juicy, but dryish in taste. Ukrainian sausage is famous for its garlic flavor, so it is believed that the more such an ingredient is in the dish, the better.

2. Step 2:

   

   Wash the pork, cut the veins and films from the meat. Cut off the skin from the fat and remove, rinse the fat, cut the meat and fat into medium pieces. Peel the garlic cloves from the husk, rinse. Pass everything through a meat grinder by installing a nozzle with wide holes. If you want to get a more homogeneous stuffing, install a nozzle with small holes. Add onions as desired.

3. Step 3:

   

   Pour salt and ground paprika into the minced meat. Add ground black and red peppers to taste, especially if children will also eat such a meat dish! Thoroughly knead the minced meat and place it in the cold for about 1-2 hours, or even better - overnight, so that it is completely soaked with garlic flavor.

4. Step 4:

   

   Rinse the salted and cleaned pork gut, pull it onto a special nozzle to create sausage, tie the remaining end and pierce with a needle so that air escapes when stuffing minced meat into it.

6. Step 5:

   

   Fill the gut with cooked minced meat, but very loosely, slightly pressing the workpiece so that it becomes flat, like a ribbon. If you fill the workpiece tightly, it will immediately burst when frying. When stuffing, you can divide the intestine into segments, forming rings of blanks or creating sausages. Leave the blanks in the heat for 20-30 minutes so that the minced meat inside them warms up if the sausage is planned to be fried.

7. Step 6:

   

   Warm up a frying pan with vegetable oil, put a ring of Ukrainian sausage in it. Fry on medium heat for about 2-3 minutes on one side. At this time, it is desirable to pierce the sausage with a small needle over the entire surface, releasing the steam and juice formed inside it.

8. Step 7:

   

   Turn the Ukrainian sausage to the other side, reduce the heat to minimum, cover the pan with a lid and simmer for about 4-6 minutes so that the dish is steamed from the inside. If desired, you can add a little water.

9. Step 8:

   

   Serve hot sausage together with fresh herbs, green onions, vegetables. Don't forget about sauces: ketchup, barbecue, etc.