Todays project Ukranian sausage

Discussion in 'Sausage' started by bladebuilder, Mar 8, 2015.

  1. 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.


     
    Last edited: Mar 8, 2015
  2. Bubba that is some fine looking sausage. Tell us all about it.

    Happy smoken.

    David
     
  3. reinhard

    reinhard Master of the Pit OTBS Member

    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
     
    Last edited: Mar 8, 2015
  4. 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?
     
  5. Nice that stuff looks great

    Gary
     
  6. Turned out awesome, fantastic flavor and texture! OK, now I'm happy!

    Sorry for the poor florescent lighting...

     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BB, Nice work , they look awesome !
     
  8. moikel

    moikel Master of the Pit OTBS Member

    Really impressive looking sausage[​IMG]
     
  9. Great looking sausage, How was the flavor

    Gary
     
  10. 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!
     
    Last edited: Mar 9, 2015
  11. Nice I can't wait to get started on sausage making

    Gary
     
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice sausages.........[​IMG]

    Joe
     
  13. 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!
     
  14. Great lookin sausage. And I LOVE your butcher board!
     
  15. Thanks! Sausage turned out really good.

    Glad you like the butcher board, made that one a couple years ago. Black walnut and black cherry
     

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