Entree: Ukraine – Eastern Ukraine – ковбаса ➤ kovbasa (Traditional Ukrainian pork sausage seasoned with garlic and spices, usually smoked or cooked and served as a hearty main.)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs

Total 3 hrs 10 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1" (2.5 cm) cubes
- 0.5 lb (225 g) pork back fat, cut into 1" (2.5 cm) cubes
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (15 g) sweet paprika
- 1 tsp (2 g) smoked paprika (optional)
- 1 tbsp (8 g) dried marjoram
- 6 cloves garlic, minced
- 1 tbsp (12 g) granulated sugar
- 1 cup (240 ml) ice water
- 10-12 ft (3–3.7 m) natural hog casings, rinsed and soaked according to package
- Wood chips for smoking (optional)

Instructions

1. Chill the meat and fat in the freezer 20–30 minutes until firm but not frozen; this makes grinding easier.
2. Set up a coarse then fine grinder plate; grind the pork shoulder and fat first through the coarse plate, then once more through the fine plate into a chilled bowl.
3. Add salt, black pepper, sweet and smoked paprika, marjoram, minced garlic, and sugar to the ground meat; pour in ice water and mix thoroughly by hand or with a stand mixer fitted with a paddle until the mixture is sticky and well emulsified, about 2–3 minutes.
4. Fit a sausage stuffer with a medium tube and load the meat mixture; thread prepared hog casings onto the tube and fill, keeping even pressure to avoid air pockets; twist into 6–8" (15–20 cm) links and tie ends.
5. Prick any large air pockets with a needle and transfer sausages to a tray; refrigerate uncovered for at least 6 hours or overnight to dry slightly and let flavors meld.
6. To smoke: preheat smoker to 175–200°F (80–95°C) with gentle smoking wood; smoke sausages until internal temperature reaches 160°F (71°C), about 1.5–2 hours depending on thickness. To cook without a smoker: poach sausages gently in water or low-sodium broth at 160°F (71°C) until internal temperature 160°F (71°C), about 20–30 minutes, then cool slightly.
7. Finish by quickly searing in a hot skillet with a little oil or grilling over medium heat to color the casing, about 2–3 minutes per side.
8. Rest 5 minutes, then serve whole or sliced with boiled potatoes, sauerkraut, mustard, or rye bread as is traditional in Eastern Ukraine.