Homemade Ukrainian sausage

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make Ukrainian sausage at home? Prepare the indicated products. Choose fatty pork (neck) or pork pulp, but then you need to additionally use lard. It is necessary to add lard, otherwise the sausage will not be juicy, but rather dry in taste. Ukrainian sausage is famous for its garlic aroma, so it is believed that the more of this ingredient there is in a dish, the better.

2. STEP 2

   

   Rinse the pork, cut off the veins and membranes from the meat. Remove the skin from the lard and rinse. Cut the meat and lard into medium pieces. Peel the garlic cloves and rinse. Pass everything through a meat grinder using a wide-hole attachment. If you want to get a more uniform minced meat, install a nozzle with small holes. Add onions as desired.

3. STEP 3

   

   Add salt and ground paprika to the minced meat. Add ground black and red pepper to taste, especially if children will eat this meat dish! Knead the minced meat thoroughly and place it in the cold for about 1-2 hours, or even better, overnight, so that it is completely saturated with the garlic aroma.

4. STEP 4

   

   Rinse the salted and cleaned pork intestine, pull it onto a special nozzle for creating sausage, tie the remaining end and pierce it with a needle so that air comes out when stuffing minced meat into it.

5. STEP 5

   

   Stuff the intestine with the prepared minced meat, but very loosely, lightly pressing the workpiece so that it becomes flat, like a ribbon. If you stuff the dough too tightly, it will immediately burst during frying. When stuffing, you can divide the intestine into segments, forming rings of blanks or creating sausages. Leave the pieces in a warm place for 20-30 minutes so that the minced meat inside warms up if you plan to fry the sausage.

6. STEP 6

   

   Heat a frying pan with vegetable oil, place a ring of Ukrainian sausage into it. Fry over medium heat for about 2-3 minutes on one side. At this time, it is advisable to pierce the sausage with a small needle over the entire surface, releasing the steam and juice formed inside it. Read articles on these topics for how to choose a frying pan and oil for frying. links at the end of this recipe.

7. STEP 7

   

   Turn the Ukrainian sausage in the intestines over 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.

8. STEP 8

   

   Serve fried Ukrainian sausage along with fresh herbs, green onions, and vegetables. Don't forget about sauces: ketchup, barbecue, sour cream or any other to your taste.

Comments on the recipe

vasilNа

28.11.2023

4.7

You can’t buy this kind of sausage in a store, it’s very appetizing. I also like this recipe for homemade sausage.

Admin Larisa

28.11.2023

4.9

Please specify how many grams of intestines are needed for this recipe! I wrote 50 until you answered.

Svetlaya

28.11.2023

4.8

What a mouth-watering beauty!

BLUE-EYED

28.11.2023

4.6

prika, you can clearly feel not only a lover of meat, but also an expert in its preparation! As a true city dweller, I didn’t even know that you could buy intestines, thank you for suggesting and sharing the recipe. I’m probably not the only one who loves this kind of sausage, but I haven’t tried or cooked homemade one, I was inspired! All that remains is to find the intestines, the sausage in them is really so appetizing! And beef too, by the way!

BLUE-EYED

28.11.2023

4.9

Great! Live and learn. I thought that first of all I would go to the butchers at the market. The rest of the information is also useful, thank you.

Katerina

28.11.2023

4.5

The sausage will be tastier if you cook it with the addition of onions (a small onion). Scroll the onions together with the meat, after frying it in a frying pan, or raw. Add a little ground coriander to the minced meat. A colleague at work treated me to the sausage and asked her for a secret such tasty and aromatic sausage. She baked the sausage in the oven in a sleeve.

Elena T.

28.11.2023

4.8

I confirm that your recipe is one of the best! In winter I often make homemade sausage. And she did this. I love that this recipe uses lard. The sausage turns out juicy. I also make sausage from prefabricated minced meat: chicken, pork, beef and lard. With the addition of black pepper, paprika, garlic, coriander, hot pepper. Sometimes I add boiled rice, buckwheat or pearl barley. I can also add offal, raw or boiled, to the minced meat. I'll be honest - it's always delicious! In any combination.