Ukrainian Sausage

We had a sale out here this week folks, and pork shoulders were only $1.39 a pound. Needless to say, old Hoser was all over that and half filled the freezer with them.

I'd been wanting to try a new sausage recipe I found from the Ukraine, so I got to it and made up some kielbasa with the Ukrainian slant on it. 

The original recipe called for pork and beef, but I went with all pork. I also added the binder, the white wine and the caraway seed. I increased the black pepper and bay leaf powder as well.

Kielbasa Ukrainian Style 5 lb pork, ground through large die 1 large onion, ground with pork 5 cloves garlic, minced 5 tsp kosher salt 2 tsp meat binder 1 tsp insta-cure number 1 2 tsp freshly ground black pepper 1 tsp crushed coriander 1 tsp ground marjoram 1/2 tsp ground bay leaf 1 tsp caraway seed 1 cup ice cold white wine Grind the pork through the large die with the onion. Mix remaining ingredients together and pour over ground meat. Mix well and stuff into 42mm hog casings. Let dry for two hours, then smoke at low temp until internal temperature reaches 145° Shock sausages in cold water until temp falls below 110° Hang until desired bloom is obtained.

I ground up the pork shoulder (it came to 5 lb. 4 oz,) along with 1 large onion.



Then added my measured spices to 1 cup of ice cold white wine and stirred them well. Added them to the meat and mixed it all up very well. Also added 5 cloves of minced fresh garlic.



Stuffed it into some nice 42mm pre-tubed hog casings, and hung it one the porch for a while to dry the casings.



Fired up the GOSM and loaded it with hickory and pecan...kept it at 150° os so and slowly smoked it up until the IT hit 145°.

Then gave it a cold shock in the sink and hung it to bloom for a bit.





Warmed some up in beer for dinner and served with broccoli and taters and brown mustard.



This wound up being an excellent recipe, and will replace my other kielbasa recipes immediately. The powdered bay leaf was an unusual touch that came through nicely, and complemented all the other spices very well.

This one is a winner for sure....thanks for looking!

What does the wine do? Would ice water work?

That's good to know. Thanks!
(Hm. Having thoughts about pork sausages with cider, if any cold liquid would work.)

Yep, that's what I was thinking.

Hoser, morning..... Looks pretty darn good to me.....  I will credit you when this comes out of the smoker... Thanks....

 Must. make. sausage.