Ukrainian sausage consists only of small pieces of meat and lard, and in order for the glossy ring of homemade sausage to be juicy, lard should be approximately 30% of the total mass. The only spices used are pepper, salt and, of course, garlic. The casing can be either a natural casing or a collagen casing.
Ingredients:
- pork pulp - 1400 g,
- fresh lard - 450 g,
- salt - 31 g (at the rate of 17 g per 1 kg of minced meat),
- garlic - 1 large head,
- red, black pepper - 6 g each.
It will take approximately 2.5 hours to prepare:
1. The most labor-intensive process, where you should start, is cutting meat and lard into small cubes.
2. Now you need to accurately measure the required amount of salt, and half of the portion can be replaced with nitrite salt if desired - it gives the finished product a red color.
3. Place everything in one bowl - meat, lard, salt, pepper and squeeze out the garlic.
4. Mix everything thoroughly so that the seasonings and spices are evenly distributed.
5. Remove the knife and grid from the meat grinder. Putting on a special attachment, pull the collagen membrane over it. Leave the end loose and do not tie it yet.Pushing the minced meat through the meat grinder, loosely fill the tubular film.
6. Pull the ends together, make multiple punctures with a thin needle to release air bubbles, and tie the sausage with a ring, securing it in several places with twine.
7. Salt the boiling water and place the sausage ring in it. Reduce the heat to low - the water should not boil. So simmer the sausage for 40-45 minutes.
It can then be bagged and frozen so that you can fry it at the right time after defrosting. Or you can fry it right away - best in lard, and if you don’t have it, then in vegetable oil.
Fragrant and juicy Ukrainian sausage flaunts on the plate like an appetizing ring. Both hot and cold - this is a heavenly delight!
