Classic Kovbasa Recipe

2022-10-31

By Ukrainian Kitchen

Ukrainian Cuisine

Main Course

Make a traditional Ukrainian sausage with this easy recipe for Kovbasa. 

Vegan Kovbasa

Replace the ground pork and beef with a plant-based meat alternative such as textured vegetable protein (TVP), seitan, tempeh, or lentils. These ingredients can mimic the texture and flavor of meat in the sausage. To help hold the ingredients together and create the sausage-like texture, you can use ingredients like breadcrumbs, cornstarch, or flaxseed.

How to make traditional Ukrainian kovbasa?

Kovbasa is made from ground pork or beef, which is mixed with a variety of spices and seasonings, including garlic, black pepper, and paprika. The mixture is stuffed into natural casings made from animal intestines and then smoked to give it a distinctive flavor and aroma.

What are some popular side dishes that can be served with kovbasa?

The sausage is traditionally served grilled or fried and is often accompanied by traditional Ukrainian sides such as pickled vegetables, sauerkraut, or boiled potatoes. 

Kovbasa in Ukranian Culture?

It is a popular dish among Ukrainians and is often served at special occasions such as weddings, festivals, and family gatherings. The dish has been a staple of Ukrainian cuisine for centuries and is an important part of the country's culinary heritage. 

Pitfalls on Kovbasa

 Finding the right ingredients: The first challenge of making kovbasa is finding the right ingredients. This traditional Eastern European sausage requires specific types of meat, such as pork butt and beef chuck, as well as seasonings and spices including garlic, marjoram, and paprika. Look for local butchers that specialize in Eastern European meats or try ordering online.

 Grinding the meat: Kovbasa requires grinding the meat, and getting the right consistency can be challenging. You can use a meat grinder, food processor, or even a hand-crank sausage stuffer to grind the meat. Keep it chilled throughout the process to prevent the fat from melting.

 Stuffing the sausage: Stuffing the sausage can be a bit tricky. It's important to use natural casings that have been soaked in water to make them pliable. Remember to leave some space for the sausage to expand during cooking. It's also important to seal the sausages properly to prevent any air pockets.

 Smoking the sausage: Kovbasa is traditionally smoked, which adds a complex flavor. Smoking can be done in a dedicated smoker or on a grill with the lid closed. Keep the temperature low and slow to prevent the sausage from drying out.

 Storing the sausage: Once your kovbasa is smoked, it needs to be properly stored. Vacuum-sealing is the best method to keep the sausage fresh for longer periods. If you don't have a vacuum sealer, wrap it tightly in plastic wrap and store it in the fridge or freezer.

Ingredients

• 2 kg pork butt

• 1 kg beef chuck

• 30g kosher salt

• 10g ground black pepper

• 10g mustard seeds

• 10g allspice

• 5g sugar

• 1g garlic powder

• 1/4 cup cold water

• 2m hog casings

Instructions

1. Soak hog casings in water.

2. Cut the pork butt and beef chuck into small cubes and mix together in a bowl.

3. In a separate bowl, mix the kosher salt, ground black pepper, mustard seeds, allspice, sugar, and garlic powder.

4. Sprinkle the spice mixture over the meat and mix well.

5. Grind the meat mixture through a meat grinder using the coarse plate.

6. Once ground, mix the meat and cold water until well combined.

7. Stuff the hog casings with the meat mixture, twisting the casings between each sausage to separate them.

8. Poach the kovbasa in simmering water for 20 minutes.

9. Remove from water and let cool before serving.

Preparation Time 60 min

Cook Time 240 min

Total time 300 min

Nutrition Facts

Calories: 250

Fat: 18 g

Saturated Fat: 7 g

Carbohydrates: 1 g

Fiber: 0 g

Sugar: 0 g

Protein: 20 g

Regional Ingredients Variations of Kovbasa

Lviv-style Kovbasa: Called "Lwowska Kiełbasa", this version is made with pork and beef, flavored with garlic, black pepper, and coriander. It is typically smoked and served with horseradish and mustard.

Podillia-style Kovbasa: Known as "Podilska Kovałaska", this version is made with pork, beef, and sometimes lamb, flavored with allspice, garlic, and marjoram. It is typically smoked and served with pickles and rye bread.

Polissian-style Kovbasa: Called "Poliska Kiełbasa", this version is made with pork and beef, flavored with garlic, caraway seeds, and paprika. It is typically boiled and served with boiled potatoes and sauerkraut.

Carpathian-style Kovbasa: Known as "Karpacka Kiełbasa", this version is made with pork and beef, flavored with garlic, cumin, and marjoram. It is typically smoked and served with grilled mushrooms and onions.

Kyiv-style Kovbasa: Called "Kyivska Kovałaska", this version is made with pork and beef, flavored with garlic, black pepper, and nutmeg. It is typically grilled and served with grilled vegetables and mashed potatoes.

Bukovinian-style Kovbasa: Known as "Bukowińska Kiełbasa", this version is made with pork, beef, and sometimes lamb, flavored with garlic, coriander, and allspice. It is typically grilled or fried and served with pickled vegetables and fresh bread.

Transcarpathian-style Kovbasa: Called "Zakarpatska Kovałaska", this version is made with pork and beef, flavored with garlic, black pepper, and caraway seeds. It is typically grilled and served with polenta and grilled tomatoes.

Try this easy recipe for Kovbasa and enjoy a traditional Ukrainian sausage that’s perfect for any occasion! Share your lovely dish on your socials with the following hashtags #kovbasa #ukrainiancuisine #sausage #pork #beef #spices