Ukrainian Homemade Sausage Kovbasa
Experience the authentic taste of Eastern Europe with this Ukrainian Homemade Sausage, known as Kovbasa—a savory, handcrafted delight made with succulent pork shoulder, rich pork fat, and aromatic spices like garlic, marjoram, and paprika. This traditional sausage recipe captures the essence of Ukrainian cuisine, featuring natural casings filled with a perfectly seasoned meat mixture that’s poached, baked, or grilled to juicy perfection. The step-by-step preparation method emphasizes using fresh, simple ingredients and time-honored techniques, such as hand-kneading the filling and twisting casings into classic sausage links. Serve these flavorful sausages with rustic bread, tangy mustard, and pickles for an authentic meal that’s perfect for gatherings or hearty family dinners. Perfectly suited for food lovers searching for homemade sausage recipes or traditional Ukrainian dishes, this Kovbasa will quickly become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Pork shoulder
- 300 g Pork fat (or fatty pork belly)
- 6 cloves Garlic, minced
- 15 g Salt
- 5 g Ground black pepper
- 5 g Paprika (optional, for color)
- 5 g Dried marjoram
- 100 ml Cold water
- 2 meters Pork sausage casings (natural or synthetic)
- 50 ml Vinegar (to rinse casings)
Instructions
1. Start by preparing the pork sausage casings. Rinse them thoroughly under cold water, then soak them in water mixed with vinegar for 30 minutes. Rinse again and set aside.
2. Cut the pork shoulder and pork fat into small cubes. Run them through a meat grinder using a medium blade. If you prefer a coarser texture, grind only once; for finer sausage, grind twice.
3. In a large mixing bowl, combine the ground pork and fat with minced garlic, salt, black pepper, paprika (if using), and marjoram. Mix thoroughly with your hands until well incorporated.
4. Gradually add cold water to the meat mixture, kneading it in to create a slightly sticky and cohesive filling. This step ensures moisture and helps bind the ingredients.
5. Set up a sausage stuffer or attach a sausage stuffing nozzle to your meat grinder. Carefully slide the prepared casing onto the nozzle, leaving a small overhang at the end.
6. Begin stuffing the casings with the meat mixture. Be careful not to overfill to avoid bursting, and try to maintain even pressure as you go. Twist the stuffed casing every 10-15 cm (4-6 inches) to form individual links.
7. Once all the casings are filled and tied, poke a few small holes in each sausage link with a pin or toothpick to release any trapped air.
8. To cook, bring a large pot of water to a gentle simmer (not boiling). Add the sausages and poach for about 15-20 minutes until they are firm and fully cooked. Alternatively, you can bake them in a 180°C (350°F) oven for 30-40 minutes or grill them for a smoky flavor.
9. Let the sausages rest for 5 minutes before serving. Serve warm with mustard, fresh bread, and pickles for a classic Ukrainian meal.
Nutrition Facts
Calories |
4107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.0 g | 423% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 0.9 g | ||
| Protein | 262.2 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3930 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
