Todays project Ukranian sausage

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bladebuilder

Meat Mopper
Original poster
So after Thursday and Fridays success, I did some beef/pork Ukranian sausage (70/30) Decided to do a 2 1/2" sausage, these buggers are closer to 3" Stuffed into collagen casings last night, in the fridge, over night, warmed up and dried this morning, now in the smoker. MAN the smells!! Smoke from AMNPS and AMNTS Recipe called for heavy smoke... This is nice, not heavy, but ample. Pellets are pitmasters choice.


 
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Ya, the recipe would be great also!!! Love your smoker!!  I'm used to Ukrainian in fresh or smoked form and in hog casings.  This looks moe like a summer sausage type of version.   Reinhard
 
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From the text "A traditional heavily smoked sausage that is cooked in water from Poland's neighbor to the east"

Beef   700g

pork (jowls, hard fat trimmings, bacon) 300 g

Ingredients per 1000g of meat:

salt   18g

cure#1   2.5g

pepper   2.0g

paprika  2.0g

allspice  2.0g

garlic     3.5g

marjoram   2.0g

water     150ml

Grind/stuff hang to dry. Hot smoke 90-110 minutes.

Cook in water at 160-167 till internal temp 155-158

Shower with water

Refridgerate.

Origionally, after showered with water, sausage hung for 12 hours.

cold smoke for 24 hours to dry some, then warm smoked for 12 hours  then sausages were dried till 80% weight yield was obtained. If mold developed, it was wiped off.

This dry sausage could be kept a long time at room temp.

From Marianski's book

I'm gonna fully cook in the smoker. Should be done here in an hour. Then cool. It will have had 10 hours of smoke, not sure if I will smoke it more.

Thoughts?
 
Really impressive looking sausage
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Great looking sausage, How was the flavor

Gary
 
Taste is along the lines of a Kielbasa for sure, a little more pronounced flavor from the garlic compared to what I've tried before, and the marjoram flavor is there too. Just had some on crackers with cheese, brother, I'm ruined! knocks the socks off garlic and ham coils from the grocer! I hope someone else gives this a go. Its worth it!
 
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Nice I can't wait to get started on sausage making

Gary
 
 
From the text "A traditional heavily smoked sausage that is cooked in water from Poland's neighbor to the east"

Beef   700g

pork (jowls, hard fat trimmings, bacon) 300 g

Ingredients per 1000g of meat:

salt   18g

cure#1   2.5g

pepper   2.0g

paprika  2.0g

allspice  2.0g

garlic     3.5g

marjoram   2.0g

water     150ml
Good looking sausage!  Thanks for the recipe.  Looks similar to garlic kielbasa recipes I have used in the past, and I like the fat diameter casings you used. Then you can make sandwich slices!
 
Right now I'm going to visit my old friend in Ukraine. I've never been there before but I think it will be great trip. I want to visit a few major cities: Kiev, Lviv and Odessa. I've already found several great hotels on www.phnr.com with affordable prices and good reviews. It's gonna be awesome!!!
 
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