Best Ukrainian Homemade Sausage Kovbasa Recipes

UKRAINIAN KOBASA KAPUSTA

Steps:

• Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
• Dice onion and place in a bowl.
• Crush fennel seed using a mortar and pestle.
• Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
• Heat a frying pan over medium heat, and add the oil.
• Add the onions and seasonings, and cook until browned (about 5 minutes).
• Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
• Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
• Remove from heat and place in a serving bowl. This is a great main course, or side dish.
• ENJOY!

UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)

Steps:

• 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.

UKRAINIAN SAUSAGE

Steps:

• Cut the meat and fat into 3/8" to 1/2" (about 1 cm) pieces.
• In a mortar or by hand, break bay leaves into small pieces.
• Peel and press garlic into a separate mortar. You may use whole cloves but it will be easier if you press it first.
• Add salt, bay leaf pieces and ground pepper to the garlic.
• Pound with a pestle until some garlic is liquefied and the mass looks wet and homogeneous.
• Add the garlic to the meat in a large mixing bowl.
• Mix well until the meat is sticky, about 5-8 minutes.
• Stuff the seasoned meat into 38-40mm hog or beef casings. Tie the sausage on both ends and form a spiral. You can also make a few smaller sausages. Prickle the surface with a needle to eliminate air pockets.
• Heat two tablespoons of butter with a tablespoon of olive oil in two cast iron or carbon steel pans.
• Sear each sausage over medium heat until you see good browning, about 3-4 minutes.
• Using a spatula and your other hand, flip each sausage and continue searing for another 2-3 minutes.
• Transfer to an oven preheated to 325F and bake for 20-30 minutes or until the sausage registers at least 160F inside.
• Remove from the oven, carefully transfer to a large cutting board, let rest for 5 minutes, slice or cut into pieces and serve with your favorite side dish.

SPICY UKRANIAN SAUSAGE PATTIES (KOVBASA)

Steps:

• Make sure your meats have been put through a fine grinder. Combine all ingredients thoroughly including seasonings. Pinch off a small piece and fry, to taste for seasoning. Form into 2 1/2-inch patties and saute in oil until brown.

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.