Fried Ukrainian sausage at home: recipes in the guts, with garlic

Cooking meat delicacies yourself allows you not only to delight the whole family with excellent dishes, but also to significantly save the family budget. The most delicious recipe for homemade Ukrainian sausage includes a minimum of ingredients, but at the same time has clearly balanced taste characteristics. To prepare it you will need basic culinary knowledge and the simplest ingredients.

How to cook Ukrainian homemade sausage

The basis of an ideal dish is properly selected meat. To make homemade Ukrainian sausage, pork is traditionally used. In rare cases, it is possible to add a small amount of beef or chicken to create a brighter texture and give the dish more juiciness. The best cut is considered to be the back side of the ham - the softest meat with a small amount of fat.

Experienced housewives do not recommend using carbonate and a spatula to prepare Ukrainian sausage. In the first case, the meat will turn out quite dry even with prolonged marinating and salting. The shoulder part has rather tough meat. Regardless of the cut you choose, you should pay special attention to the appearance of the piece itself - the meat should be pinkish in color, free of blood stains and an unpleasant odor.

The secret to the juiciness of Ukrainian sausage is the use of brisket or the addition of lard

A large piece of pork is cut into small cubes. The average size of each can vary from 0.5 to 1 cm, depending on the taste preferences of a particular consumer. Smaller cuts can significantly reduce the juiciness of the finished product. However, many housewives recommend using mixed cutting, combining cubes of different sizes in one dish.

The next most important component of homemade Ukrainian sausage is lard. It is used to obtain a juicier finished product. Both lard itself and lard twisted in a meat grinder can be used as a fat additive. The ideal combination is a fat to meat ratio of 1:4. The lard is cut into small cubes of 0.5 cm and mixed with the main ingredient.

The traditional recipe for making fried Ukrainian sausage involves using a minimum amount of spices and seasonings. For every kilogram of meat, 25 g of table salt, a little ground black pepper, sugar and potato starch. Some recipes may use mustard seeds, coriander or cumin.

The classic method of preparing the dish is as follows: minced meat is mixed with lard and spices, the resulting mass is stuffed into the pork intestine and left for a while. After 5-6 hours, the pork in the future sausage will be completely salted and will be ready for further heat treatment.

How to fry Ukrainian sausage

The traditional method of preparation is frying in the oven. To do this, use special molds with a ribbed tray or a massive cast-iron frying pan without a lid. It is filled with fat, after which sausage is placed in it. Frying is carried out at 160 degrees until a crust appears on both sides. According to classic Ukrainian home recipes, it is recommended to turn the semi-finished product over after some time. Cooking is carried out until the internal temperature reaches 75-80 degrees - on average it takes about half an hour.

For frying, use a cast iron frying pan or a special grill form.

Despite the fact that the dish is most often baked in the oven, there are even GOST standards for variations cooked in a frying pan. The most important thing is the frying base. Traditionally, lard or melted lard was used for these purposes - it guarantees uniform frying without cracking the shell.

The future delicacy is carefully fried on each side, trying to obtain an even golden brown crust. To check the readiness of the product, pierce it with a toothpick - clear juice indicates that the dish is completely ready. The most common problem is shell rupture during heat treatment.Small air bubbles rupture the intestine when heated. To avoid this, it is pierced in several places before frying.

Classic recipe for Ukrainian sausage at home

The traditional method of preparing a meat dish involves the use of fatty pork and a minimal set of spices. The finished product is very juicy and tasty. It is served both hot and cold. To prepare this Ukrainian delicacy at home you will need:

• 4 kg pork belly;
• 60 g salt;
• 15 g pepper mixture.

The pork is cut into small cubes 0.5 cm in size. It is salted, peppered, gently mixed and left for several hours. During this time, the intestine is soaked until elastic. Minced meat is stuffed into it, forming circles of small sausages. After this, they are tied with jute rope for easy fixation.

Fried Ukrainian sausage is served both hot and cold

The future Ukrainian homemade pork sausage is pierced in the intestines in several places with a toothpick. Then it is placed in a frying pan without a handle, which is placed in an oven heated to 150-160 degrees. Frying is carried out for half an hour, turning the future delicacy once.

Recipe for homemade Ukrainian sausage with cognac

To add sophistication to the dish, you can use a little trick and add a little high-quality distillate to it. Meat goes best with cognac—almost any will do. For cost reasons, it is best to use an inexpensive three-star distillate. For 1 kg of fatty pork belly you will need:

• 50 ml cognac;
• 15 g salt;
• a pinch of ground pepper.

Cognac makes the finished product taste more refined

The pork is cut into small cubes and mixed with salt, spices and cognac. In order for the meat for homemade sausage to be completely soaked, it is left overnight in the refrigerator. In the morning, they stuff pig intestines with it, forming sausages. Then the semi-finished product is sent to the oven in a special cast-iron frying pan for half an hour at a temperature of 160 degrees. The finished product is cooled slightly and served.

Recipe for Ukrainian sausage according to GOST

There are two traditional ways to prepare the delicacy. In Russia, they use GOST standards of 1938 from Mikoyan and 1993 from the Sausage Production Technologist's Handbook. The main differences are only in the amount of salt used. At home, it is easier to reproduce the recipe for Ukrainian fried sausage according to GOST from 1993.

To prepare you will need:

• 2 kg of shoulder blade and neck in equal proportions;
• 1.8% salt;
• 0.2% sugar;
• 0.25% ground black pepper;
• 1% minced fresh garlic.

The meat is ground in a meat grinder, then thoroughly mixed with the remaining ingredients. The resulting minced meat for the Ukrainian delicacy is stuffed into the intestine using a syringe. A spiral-shaped sausage is formed from it, which is tied with a tourniquet, soaked for 6 minutes in hot water, and then taken out and pierced in several places.

GOST 1993 clearly regulates the percentage of spices to meat

The oven is heated to 180 degrees, the future delicacy is placed in it and fried there for half an hour. Then the Ukrainian sausage is turned over, draining off the excess fat that has leaked out. Frying is carried out until the temperature inside the product reaches 71 degrees.

Ukrainian sausage with garlic and spices

Although the traditional method guarantees a very tasty final result, many consumers want a more savory dish. For the recipe for aromatic homemade Ukrainian pork sausage, garlic and coriander are most often used. If desired, you can also add ground allspice and cumin.

Standard set of ingredients:

• 2 kg ham;
• 500 g lard;
• 1 head of garlic;
• 1 tsp. dry coriander;
• 30 g salt;
• a pinch of ground pepper.

Garlic and additional spices make the taste of the sausage brighter and piquant.

Pork for sausage is cut into cubes 0.5 cm in size. Lard is ground in a meat grinder, garlic is grated on a fine grater. All ingredients are mixed until the spices are evenly distributed, then the resulting mass is stuffed into the intestine, forming a spiral from it. Homemade sausage is left for 3-4 hours and only after that it is fried in the oven in a cast iron frying pan or in a grill form. If the oven does not have a grill or convection function, the product must be turned over halfway through cooking.

Ukrainian sausage in the oven with mustard seeds

Housewives often use the secrets of past generations to prepare homemade delicacies. When using mustard seeds as a complement to pork, you can get a real delicacy that will delight you not only with its excellent taste, but also with its bright aroma.

To prepare it use:

• 2 kg of fatty brisket;
• 2 tbsp. l. mustard seeds;
• 2 tbsp. l. salt;
• 4 cloves of garlic.

In order for the mustard to fully impart its taste, it is better to marinate the meat for several hours.

To speed up the preparation of homemade Ukrainian sausage in the intestine according to this recipe, you can use a meat grinder with a large mesh, which allows you to get pieces about 0.5 cm in size.The resulting minced meat is mixed with mustard seeds, salt and pepper. The mixture is infused for 6-8 hours, then it is stuffed into the intestine, from which a spiral is formed. It is tied with a jute rope and sent to fry in the oven at a temperature of 180 degrees until a uniform golden brown crust forms.

Recipe for homemade Ukrainian sausage fried in a frying pan

Despite the fact that even GOST implies frying the product in the oven, many housewives can prepare a traditional Ukrainian dish in an ordinary frying pan. An important condition for homemade sausage is a sufficient amount of oil or fat. For a uniform crust, it is necessary that the fat covers the semi-finished product to at least half the height.

For each kg of pork use:

• 1 tsp. salt;
• 200 g lard;
• 3 cloves of garlic;
• a pinch of ground pepper.

The meat and lard are carefully cut into small cubes and mixed with garlic, pepper and salt. The mixture is stuffed into pork intestines and formed into a spiral-shaped sausage. It is tied with a tourniquet, pierced with a toothpick in several places and allowed to rest for a couple of hours.

For a uniform crust you need a large amount of sunflower oil

Pour a large amount of sunflower oil or melted fat into the frying pan. Homemade Ukrainian sausage is fried in it on both sides until evenly browned. The dish is served hot or cold.

Storage rules

Freshly prepared sausage is cooled, then placed in an enamel pan or hung to dry slightly. It is important to maintain an optimal temperature of 5-10 degrees to extend shelf life. In this case, the pan is most often placed in the refrigerator, and hanging is done in a well-ventilated cellar.Under such conditions, freshly prepared Ukrainian sausage is stored for up to 2-3 days.

There is a special way to increase the shelf life of homemade sausage. The freshly prepared product is completely filled with hot fat and placed in the refrigerator. When frozen, the fat mass will turn into reliable protection against most harmful bacteria. When completely sealed, the sausage can be easily stored for up to 3-4 weeks.

Conclusion

The most delicious recipe for homemade Ukrainian sausage, prepared with your own hands, will become a real decoration of the dinner table. If you strictly follow the instructions, you can get a real delicacy that is in no way inferior to restaurant masterpieces. The huge variability of recipes will allow each housewife to choose the most suitable cooking method that meets the culinary preferences of her family.

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