We all love Ukrainian sausage. And not the one that is sold in Russian stores, but the real one, cooked according to national recipes, homemade. In the Ukrainian villages, each family kept pigs, and twice a year they were usually slaughtered - before Easter and Christmas. Therefore, there has always been a lot of meat products these days. Today we will tell you how one of them is prepared - home - made sausage. The recipe in Ukrainian is what you need. If you master it, all relatives and guests will be very grateful to you.
Some general information
Thanks to the right technology, such a tasty dish can be stored until the next slaughter of animals. How is homemade sausage made? The Ukrainian recipe is notable for the fact that it is first baked in ovens and then poured with lard. Most of the current housewives, in modern conditions, of course, do not have ovens, so they cook homemade sausage in the oven. In addition, only the part that will be eaten shortly after cooking is baked immediately, since it is drier.
The rest of the semi-finished product is recommended to be boiled a little and portionwise stored in the freezer. Such a sausage in the season can be (boiled or raw) baked on the grill. The success of its taste and quality depends on the right balance of fatty meat to lean. Secondary are various additions to the recipe and seasonings.
The simplest recipe for “Homemade” Ukrainian sausage
For its implementation we will need: one kilogram of pork, 400 grams of fat, eight cloves of garlic, eight peas of black pepper, two onions, three teaspoons of salt. And now Ukrainian “Homemade” sausage, a recipe for cooking. Wash and dry the pork well. Cut exactly half the meat (0.5 kg) and 200 grams of bacon into small pieces. Pass the second half of the pork through a meat grinder. Then we put everything together. Grind the garlic and send it to the minced meat. Pepper, salt and mix well.
We fill the washed intestines with the obtained meat, tie the ends tightly with threads and place in the refrigerator for six hours. Cut into slices the remaining 200 gammas of bacon, chop the peeled onion. Be sure to pierce several holes on the sausage. We heat the pan, melt the fat in it and fry our billet until almost ready. Then add the onion and continue to fry until it is golden and sausage is ready.
A More Complex Homemade Sausage Recipe
Necessary products: pork - one kilogram, two large onions, garlic - one clove, ground black pepper, bay leaf, nutmeg, marjoram, garnished with fried or boiled potatoes. Now we’ll tell you how the “Home” sausage is still being prepared. The recipe is Ukrainian, rustic. Pork with onion is passed through a meat grinder, add garlic, pre-chopped, seasonings and spices. Mix thoroughly.
We prepare the pig’s intestines, fill them with cooked minced meat, tie the ends tightly with thread, lay them with a spiral or a ringlet on a frying pan, pierce with a needle in several places so that air comes out. We send the pan into the preheated oven and bake on both sides, occasionally pouring it with our own, allocated juice. Sometimes it is not enough, in which case you can add water. It is assumed that the Ukrainian “Homemade” sausage, the recipe of which we just examined, is served to the table hot, rosy, fried.
Buckwheat and Blood Sausage Recipe
Many people, of course, will not eat such a sausage, but for some the so-called “blood drop” is a real delicacy. Therefore, we offer a couple of recipes for this dish. So, home-made blood sausage in Ukrainian, a recipe for cooking. We will need: one and a half liters of blood, 500 grams of fat, 500 ml of milk, 200 grams of buckwheat, one teaspoon of ground pepper and two tablespoons of salt. Pre-cook the fat and cut it into small cubes. We also cook buckwheat. Mix fat, blood, buckwheat, pepper and salt. Pour in the milk, again interfere. We fill the prepared guts with this filling. At the same time, we do not do it too tightly, leaving a couple of centimeters of emptiness in each ring.
Guts, of course, do not forget to tie well. After the whole sausage is ready, put on the fire a pan, five liters, with water. After boiling in water, put a couple of small ones or one large ring, pierce with a needle in several places and reduce the heat as soon as the water boils again. Cooking time - 15 minutes, after which the product must be fried on a baking sheet in the oven for half an hour at a temperature of 250 degrees. So the home-made blood sausage is prepared in Ukrainian. A recipe with a photo will help housewives to understand the nuances of this process.
Recipe for “blood” with liver
It is this recipe of the dish that is national, which is considered to be a real Ukrainian “blood drop”. We need: pork blood - one liter, fresh milk - one glass, boiled buckwheat - two glasses, liver cooked (150 grams of heart, kidney, lung and liver), pork fat - 250 grams, one onion, salt, seasonings, guts prepared pork, up to 30 cm long. Now about how to cook home-made blood sausage in Ukrainian. Recipe with a liver - branded.
Remove the skin from the fat and twist it through a meat grinder. Then fry in a pan for 15 minutes. We also grind onions in a meat grinder and add to the lard. After five to seven minutes, turn off the fire. Manually cut into tiny pieces the whole liver. We process blood in a blender to a homogeneous mass. In a deep container, mix all the ingredients and prepare the shells for the “blood drop” - we tie one of the ends of each gut.
Homemade sausage, Ukrainian recipe - the final stage
Using a cup, fill the intestines with cooked minced meat. We do it not too tightly. Rinse with cold water and place on a greased baking sheet. The beads should be large. Then we send the pan to the oven preheated to 200 degrees and fry the sausage for half an hour. Five minutes after the start of frying, we pierce it with needles so that there is no cracking.
This procedure can be replaced by pouring boiling water over the “blood drop” before sending it to the oven. Before serving, it is recommended to cool the finished dish, but if you do not have the patience for this, then it's okay. Eat on health!