Best 3 Ukrainian Homemade Sausage Kovbasa Recipes

In this comprehensive guide, we'll delve into the enticing world of Ukrainian homemade sausage, also known as kovbasa. With its rich history, delectable flavors, and diverse regional variations, kovbasa has become an integral part of Ukraine's culinary traditions. Whether you're a seasoned cook or a novice in the kitchen, this definitive article will equip you with all the necessary knowledge and techniques to craft authentic Ukrainian kovbasa in the comfort of your own home. Embark on a culinary journey as we explore the various types of kovbasa, dissect the art of selecting the perfect ingredients, and unveil step-by-step instructions for creating this savory delicacy.

Let's cook with our recipes!

UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)

Ukrainian Homemade Sausage (Kovbasa) image

Make and share this Ukrainian Homemade Sausage (Kovbasa) recipe from Food.com.

Provided by Olha7397

Categories Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

5 lbs pork shoulder
2 lbs beef chuck
1 lb pork fat
4 -6 ounces coarse salt
2 tablespoons fresh ground black pepper
1 tablespoon allspice (ground)
1 head garlic
3 1/2 cups water
2 teaspoons peperivka spiced whiskey, see below, to taste
3 yards natural hog casings (or as needed)

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.

SPICY UKRANIAN SAUSAGE PATTIES (KOVBASA)

Spicy Ukranian Sausage Patties (Kovbasa) image

Provided by Michael Symon : Food Network

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

8 ounces ground chuck
1 pound ground pork shoulder
4 ounces ground pork fat
2 tablespoons vodka
2 beaten eggs
1/2 teaspoon allspice
1 tablespoon ground ancho chile
1 tablespoon ground coriander
1/2 tablespoon fennel seed

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

Ukrainian Kovbasa (Kielbasa) Potatoes and Sauerkraut image

This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.

Provided by Olha7397

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons butter
1 large onion, thinly sliced
1 lb sauerkraut, drained and rinsed
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons wine vinegar
2 tablespoons brown sugar
1 bay leaf
salt and pepper
1 lb red potatoes, cubed
1 lb kielbasa, sliced
2 -3 tablespoons Dijon mustard

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.

Ukrainian Homemade Sausage (Kovbasa)

Tips

When choosing pork, look for cuts that are high in fat content, such as pork shoulder or butt. This will help keep the sausage moist and flavorful.
If you don't have a meat grinder, you can use a food processor to grind the pork. Just be sure to use the coarse grinding blade.
If you're using natural sausage casings, be sure to soak them in cold water for at least 30 minutes before using. This will help them to become more pliable and easier to work with.
When stuffing the sausage casings, be sure to do it evenly and tightly. This will help to prevent air pockets, which can cause the sausage to burst during cooking.
After stuffing the sausage casings, prick them with a fork or toothpick to allow any trapped air to escape.
When cooking the sausage, be sure to do it over low heat. This will help to prevent the sausage from drying out.
Serve the sausage with your favorite sides, such as mashed potatoes, sauerkraut, or grilled onions.

Conclusion

Ukrainian homemade sausage (kovbasa) is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover pork. With a little planning and effort, you can easily make your own kovbasa at home. So what are you waiting for? Give it a try today!