The Ukrainian Kovbasa Sausage That Needs No Casing
A versatile Ukrainian sausage recipe, featuring homemade cayenne-infused vodka, suitable for grilling, frying, baking, or poaching.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
To make Peperivka: Prick cayenne peppers, place them in a sterilized glass jar with vodka, seal, shake, and let sit for at least 48 hours before refrigerating.
-
Combine ground pork shoulder, ground beef chuck, fatback, beaten eggs, 2 teaspoons of Peperivka, allspice, and salt. Fry a small amount to taste and adjust seasonings as needed.
-
Form the mixture into 6 sausages. Cook in a large skillet with 1 tablespoon oil over medium heat, 7 to 10 minutes per side, or grill/bake until cooked through.
-
For poached sausages: Bring stock to a gentle simmer in a large saucepan. Form the meat into 2 (8-inch) long sausages, wrap them in double muslin, and tie securely. Poach, turning frequently, for 35 to 40 minutes, or until juices run clear. Leave in stock for 20 minutes, then cool. Remove muslin and twine, then sauté in oil to brown.
-
Garnish with parsley and serve with buttered mashed potatoes, if desired.