2022-10-31
By Kyiv Chef
Ukranian Cuisine
Main Course
Use the slow cooker to gently cook your kovbasa sausages in a broth or sauce for several hours. This method ensures the sausage is infused with rich flavors while staying juicy and tender, making it a great hands-off option for cooking
Use the Instant Pot's "pressure cook" function to quickly cook kovbasa sausages without compromising on flavor. You can brown the sausages with the "saute" function first to lock in flavor, then pressure cook them to perfection in a fraction of the time.
Place your kovbasa sausages in the air fryer to get a crispy, golden-brown exterior while keeping the inside juicy and tender. The air fryer’s "air crisp" function cooks them evenly, making it a healthier option than traditional frying.
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.
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 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.
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.
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.
Preparation Time 60 min
Cook Time 240 min
Total time 300 min
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