Best 3 Ukrainian Homemade Sausage Kovbasa Recipes
Ukrainian homemade sausage, known as kovbasa, is an iconic and beloved dish that embodies the country's rich culinary traditions. Made with a blend of pork, beef, and spices, kovbasa is a versatile dish that can be smoked, boiled, or fried. It's often served as a main course, accompanied by mashed potatoes, sauerkraut, or pickled vegetables. This article offers a comprehensive guide to making authentic Ukrainian homemade sausage, featuring three unique recipes: Traditional Ukrainian Kovbasa, Spicy Ukrainian Kovbasa, and Garlic Ukrainian Kovbasa. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this delicious and flavorful sausage. Get ready to embark on a culinary journey as we explore the art of making traditional Ukrainian kovbasa in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT
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
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)
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
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)
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Tips:
- Choose the right meat: Use a combination of pork and beef for a flavorful and juicy sausage. If you prefer a leaner sausage, you can use more beef or turkey.
- Grind the meat coarsely: This will help to keep the sausage moist and prevent it from becoming too dry.
- Season the meat well: Use a generous amount of salt, pepper, and garlic powder. You can also add other spices, such as paprika, cumin, or coriander.
- Mix the meat thoroughly: Make sure that all of the ingredients are evenly distributed throughout the meat mixture.
- Stuff the sausage casings tightly: This will help to prevent the sausage from breaking apart during cooking.
- Cook the sausage slowly: Overcooking will make the sausage dry and tough. Cook the sausage over low heat until it reaches an internal temperature of 160 degrees Fahrenheit.
Conclusion:
Ukrainian homemade sausage, also known as kovbasa, is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it as a main course, an appetizer, or a snack, kovbasa is sure to be a hit. With a little planning and effort, you can easily make your own kovbasa at home. So next time you are looking for a new and exciting dish to try, give kovbasa a try. You won't be disappointed.
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