Ukrainian Sausage
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1714
Printed Date: 26 March 2026 at 19:44
Topic: Ukrainian Sausage
Posted By: Hoser
Subject: Ukrainian Sausage
Date Posted: 10 February 2012 at 03:39
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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.
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! ------------- Go ahead...play with your food! |
Kielbasa Ukrainian StyleReplies:
Posted By: TasunkaWitko
Date Posted: 10 February 2012 at 07:03
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that really looks good, dave! great combination of flavours and flawless technique. looks like you hit another one out of the park! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Melissa Mead
Date Posted: 10 February 2012 at 18:02
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What does the wine do? Would ice water work?
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: Hoser
Date Posted: 11 February 2012 at 02:05
Ice water would work just fine Melissa...the liquid, along with the binder helps to retain some moisture and improves the texture of the sausage. I mix it with the spices just to get better distribution throughout the mix. ------------- Go ahead...play with your food! |
Posted By: Melissa Mead
Date Posted: 11 February 2012 at 09:02
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That's good to know. Thanks! (Hm. Having thoughts about pork sausages with cider, if any cold liquid would work.) ------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: Hoser
Date Posted: 12 February 2012 at 03:00
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I'm sure that would be tasty Melissa...perhaps in a breakfast sausage? ------------- Go ahead...play with your food! |
Posted By: Melissa Mead
Date Posted: 12 February 2012 at 10:39
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Yep, that's what I was thinking. ------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: SavageShooter
Date Posted: 14 February 2012 at 09:01
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That looks amazing...now I want some sausage. ------------- Common sense is not all that common. |
Posted By: DaveOmak
Date Posted: 28 February 2012 at 10:31
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Hoser, morning..... Looks pretty darn good to me..... I will credit you when this comes out of the smoker... Thanks....
Dave ------------- Good food... Good friends... Cold beer |
Posted By: Hoser
Date Posted: 28 February 2012 at 17:41
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Good luck with it Dave...it's very tasty! ------------- Go ahead...play with your food! |
Posted By: Marissa
Date Posted: 28 February 2012 at 18:05
 Must. make. sausage.I'm only eating locally raised meat right now and the main charcuterie folks just went out of business last month...duck bacon, I will miss you forever. The local pork farmers do some of the basic stuff (one of the pan sausages is to die for!) but I'm wanting some other kinds. Guess I better just get the meat from them and do the rest myself! Thanks for the inspiration!
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Posted By: TasunkaWitko
Date Posted: 28 February 2012 at 19:25
marissa - if you want to take the plunge into charcuterie, or even just get your feet wet, you have definitely come to the right place!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |