Ukrainian sausage
Description
The dish is prepared without unnecessary complications. Ukrainian-style homemade sausage consists of pork, pork fat, and garlic, but the key ingredient in this recipe is patience. One nuance: after baking, the sausage reduces in volume by 30–40% due to juice release, so it's better to make a larger quantity. Here's a tip: the flavorful, concentrated meat broth that forms while baking the sausage in the oven can be used as a base for soup or meat sauce. The sausage can be frozen for later use and reheated in a hot oven before serving. The dish is now ready to be served.
Instructions
- 1
Step 1
Wash the meat, dry it with a paper towel, and cut into 2x2 cm pieces.
- 2
Step 2
Do the same with the fatback and pork belly. You can replace part of the meat with chicken fillet, but this will make the sausage drier and affect its taste.
- 3
Step 3
Mix all the chopped meat in a deep bowl, season well with salt and pepper, add mustard seeds.
- 4
Step 4
Add the minced garlic and 1 cup of cool water to the meat mixture, mix well, cover with a lid, and refrigerate for 4–6 hours.
- 5
Step 5
Slide the casing onto the sausage attachment of the meat grinder and fill it with the sausage mixture. It's best to do this with two people. Prick the finished sausage in several places with a thick needle, coil into circles, place on a baking sheet, and leave in the refrigerator overnight.
- 6
Step 6
In the morning, place the baking sheet in the oven preheated to 180-200 degrees, and pour 2 cups of water onto the baking sheet. Bake the sausage for 1 hour, 30 minutes on each side.
- 7
Step 7
Let the finished sausage cool (or serve it hot, if desired) and serve with fresh rye bread, pickles, spicy appetizers, and boiled potatoes.