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

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

How to cook Ukrainian homemade sausage

The basis of an ideal dish is the right meat. Pork is traditionally used to make homemade Ukrainian sausage. In rare cases, it is possible to add a small amount of beef or chicken – to create a brighter structure and make the dish more juicy. The best cut is the back side of the ham – the softest meat with a small amount of fat.

Experienced housewives do not recommend using carbonade and a spatula for cooking Ukrainian sausage. In the first case, the meat will turn out to be quite dry even with prolonged pickling and salting. The scapular part has rather hard meat. Regardless of the chosen cut, you should pay special attention to the appearance of the piece itself – the meat should be pinkish in color, not have blood smudges and an unpleasant odor.

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

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. Finer cuts can significantly reduce the juiciness of the finished product. However, many housewives recommend using mixed cuts, combining cubes of different sizes in one dish.

The next most important component of Ukrainian homemade sausage is lard. It is used to obtain a more juicy finished product. As a fat additive, you can use both the fat itself and the bacon twisted in a meat grinder. The ideal combination is the ratio of fat to meat in a ratio of 1:4. Salo is cut into small cubes of 0,5 cm and mixed with the main ingredient.

The traditional recipe for cooking fried Ukrainian sausage involves the use of 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, coriander, or cumin seeds.

The classic way of cooking the dish is as follows – chopped meat is mixed with lard and spices, the resulting mass is hammered 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 way of cooking is roasting in the oven. To do this, use special forms with a ribbed pan or a massive cast-iron pan without a lid. It is filled with fat, after which the sausage is put into it. Frying is carried out at 160 degrees until a crust appears on both sides. According to classic Ukrainian homemade recipes, it is recommended to turn the semi-finished product over after a while. Cooking is done until the internal temperature reaches 75-80 degrees – on average it takes about half an hour.

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

Despite the fact that the dish is most often baked in the oven, there are even GOSTs for variations cooked in a pan. The most important point is the basis for frying. Traditionally, lard or melted fat was used for these purposes – it guarantees uniform frying without cracking the shell.

The future delicacy is carefully fried on each side, trying to get a uniform golden crust. To check the readiness of the product, it is pierced with a toothpick – transparent juice signals the complete readiness of the dish. The most common problem is rupture of the shell during heat treatment. Small air bubbles rupture the intestines when heated. To avoid this, it is pierced in several places before frying.

Classic Ukrainian sausage recipe at home

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

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

Pork is cut into small cubes 0,5 cm in size. It is salted, peppered, mixed gently and left for several hours. During this time, the intestine is soaked to an elastic state. Minced meat is stuffed into it, forming circles from small sausages. After that, they are tied with a jute rope for comfortable fixation.

Fried Ukrainian sausage is served both hot and cold

The future Ukrainian homemade pork sausage in the intestines is pierced in several places with a toothpick. Then it is laid out in a 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 give the dish sophistication, you can go for a little trick and add a little quality distillate to it. Meat goes best with cognac – almost any will do. For price reasons, it is best to use an inexpensive three-star distillate. For 1 kg of fatty pork belly you will need:

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

Cognac makes the taste of the finished product more refined

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 are stuffed with pork intestines, forming sausages. Then the semi-finished product is sent to the oven in a special cast-iron pan for half an hour at a temperature of 160 degrees. The finished product is slightly cooled and served to the table.

Ukrainian sausage recipe according to GOST

There are two traditional ways to prepare the delicacy. In Our Country, they use GOSTs of 1938 from Mikoyan and 1993 from the Handbook of a sausage production technologist. 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 for exactly 93 years.

For preparation it will be required:

• 2 kg of shoulder blade and neck in equal proportions;
• 1,8% of the year;
• 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 rest of the ingredients. The resulting minced meat for the Ukrainian delicacy is stuffed into the intestine with a syringe. A spiral 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 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. Garlic and coriander are most often used for the recipe for fragrant homemade Ukrainian pork sausage. If desired, you can also add ground allspice and cumin.

Standard set of ingredients:

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

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

Pork for sausage is cut into cubes 0,5 cm in size. Lard is ground in a meat grinder, garlic is rubbed 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 out of it. Homemade sausage is left for 3-4 hours and only after that it is fried in the oven in a cast-iron pan or in a grill form. If the oven does not have a grill and convection function, the product must be turned over in the middle of cooking.

Ukrainian sausage in the oven with mustard seeds

Often, housewives use the secrets of past generations to prepare a homemade delicacy. When using mustard seeds as an addition to pork, you can get a real delicacy that will delight not only with excellent taste, but also with a bright aroma.

For its preparation use:

• 2 kg of fatty brisket;
• 2 art. l. mustard seeds;
• 2 Art. l salts;
• 4 cloves of garlic.

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

To speed up the preparation of homemade Ukrainian sausage in the gut 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 crust is formed.

Recipe for homemade Ukrainian sausage fried in a pan

Despite the fact that even GOST implies frying the product in the oven, many housewives can cook 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. salts;
• Xnumx fat;
• 3 garlic cloves;
• a pinch of ground pepper.

Meat and lard are carefully cut into small cubes and mixed with garlic, pepper and salt. The mass is stuffed into pig intestines and form a spiral sausage. It is tied up with a tourniquet, pierced with a toothpick in several places and allowed to rest for a couple of hours.

A large amount of sunflower oil is needed for a uniform crust.

Pour a large amount of sunflower oil or melted fat into the pan. In it, homemade Ukrainian sausage is fried on both sides until a uniform crust. The dish is served hot or cold.

Storage Rules

Freshly cooked sausage is cooled, then put into an enamel pan or hung up to dry slightly. It is important to maintain the optimum temperature of 5-10 degrees to extend the shelf life. In this case, the pan is most often placed in the refrigerator, and the suspension is carried out 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 poured with hot fat and put in the refrigerator. When solidified, the fat mass will turn into a reliable protection against most harmful bacteria. With complete tightness, the sausage is 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 dining table. With strict observance of the instructions, you can get a real delicacy, 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.