Ukrainian Homemade Sausage (Kovbasa)

Recipe by Olha7397
READY IN: 1hr 10mins




  • Grind pork coarsely, once.
  • Bone and chill beef.
  • With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
  • Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
  • Mix meats and fat in a large bowl.
  • Mash peeled garlic with salt in a mortar,and add pepper and allspice.
  • Mix all ingredients.
  • Add 1 cup water for each 2 pounds of meat, then add whiskey.
  • Cook a small sample in a little boiling water.
  • Taste and adjust seasoning (be conservative with the salt).
  • Wash casing in cold water, rinsing several times.
  • Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
  • Do not pack or sausages will burst while cooking.
  • Tie ends with string.
  • Repeat until all meat is used.
  • Refrigerate, loosely covered with towel, for 48 hours.
  • Sausage may be smoked (following smoker directions) or cooked fresh.
  • TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
  • Drain, cool, and refrigerate loosely covered.
  • TO SERVE, saute in a little fat for color.
  • Or serve cold in thin diagonal slices.
  • NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.