For me, Ukrainian homemade sausage is a taste familiar from childhood. Coming on vacation to my grandmother in the Ukrainian village, I ate fragrant homemade sausage with great pleasure. Her grandmother cooked from pork with the addition of spices. She baked it in the oven for a long time, and then closed it in jars, filling it with lard. Thanks to this, the sausage could be stored for a long time without a refrigerator.
Unfortunately, I have not preserved the exact recipe according to which my grandmother prepared such a sausage. But a couple of years ago, having bought the book by Elena Skripko “World Sausage”, I saw this recipe there. And having prepared sausage recipe from the book, I realized that this is the taste.
Ingredients:
- Pork (lean) – 1 kg
- Pork lard (or pork belly) – 200 gr.
- Garlic – 1 head
- Mustard seeds – 1 tbsp the spoon
- Black peppercorns – 1-2 tsp
- Salt – 12 gr.
- Medium pork casings
Cooking process
1 The first thing you need to wash the pork casings and soak it in warm water for 20 minutes.
2 Cut the pork and lard into small cubes (1 * 1 cm).
3 Cut the garlic into small pieces.
Grind garlic, black pepper, bay leaf and salt in a mortar. We grind everything to a mushy state.
4 Mix the meat, bacon, garlic dressing and mustard seeds. Mix well for 5-7 minutes.
5 When all the ingredients are ready, you can start packing meat casings. I do this through a meat grinder using special attachments for making sausages.
This sausage can be baked both in the oven and on the grill. You can also fry it in a pan. Put the finished sausage on the grill grate and bake on the grill in direct heat from coals to a golden crust. The approximate baking time is 25 minutes.
Ukrainian homemade sausage baked on the grill goes well with fresh vegetables and mushrooms prepared according to this recipe https://takajaeda.com/en/we-cook-on-fresh-air/grilled-mushrooms/
In the oven, the baking time of Ukrainian sausage is 0.40-1.5 hours. It all depends on how long you plan to store it and what consistency you like more. The longer you bake, the drier and less greasy the sausage will be.