It's impossible to imagine authentic Ukrainian cuisine without homemade sausage. This is an absolutely natural and unique product.
Meat (often pork, sometimes beef) and salo (pork fat) are used in order to cook homemade sausage. Pig's gut is stuffed with meat and salo, boiled, and then fried on pan or baked in oven
Homemade sausage is traditional Ukrainian dish cooked all around the country. Its recipe is basically the same in all regions, but housewives often add something special to it. For instance, some add cognac to homemade sausage, others never fry it, but leave boiled.
Homemade sausage is mostly served as appetizer with piece of brown bread.
Pork (meat and fat) 2 kg
Ground black pepper 10 g
Garlic 100 g
Salt 10 g
Hog casing 1 pieces
Stages of cooking
Rinse the hog’s casing.
Mince the meat and fat.
Mince the garlic.
Stir the garlic, salt, pepper, and meat.
Fill the hog’s casing with mix.
Tie up the casing’s edges in order to keep mince meat inside. Put into fridge for 8 hrs.
Put sausages into boiling water. Cook for 5 mins.
Cool the sausage. Heat oven to 200C, bake the sausages for 1.5 hrs or until they have a golden crisp.
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