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Domashnia kovbasa
Domashnia kovbasa (домашня ковбаса): Western Ukrainian coiled garlic pork sausage, baked
Across Galicia and the Carpathian villages, the smell of homemade pork sausage baking with garlic means Christmas or Easter is near; the coils go into the Easter basket to be blessed and come out sliced for the festive breakfast. Hand-cut pork shoulder and belly are mixed with lots of garlic, black pepper and allspice, stuffed loosely into natural casings, coiled and baked until the skin crackles and the juices run. It is juicy, coarse and garlicky, served hot with horseradish and beetroot or cold the next day. This is a fresh, cooked sausage, not a dried or cured one, so it must be cooked through and kept in the fridge. The usual mistake is stuffing the casing too tightly, so it bursts in the oven. Chef's tip: keep the meat and fat very cold while you cut and mix, ideally half-frozen; the fat stays in distinct pieces and the sausage stays juicy.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the sausage
- 3 ⅓ lb boneless pork shoulderwell chilled
- 1 ⅛ lb pork belly, skinlesswell chilled
- 8 garlic clovesfinely chopped
- 1 oz saltabout 5 tsp
- 2 tsp black peppercoarsely ground
- 1 tsp ground allspice
- ½ tsp ground coriander
- ½ cup ice-cold water
- 4 m natural hog casingsrinsed and soaked
To serve
- 4 tbsp grated horseradish with beetroot (optional)
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Method
0/8 doneStep 1: Cut the cold 3 ⅓ lb boneless pork shoulder and 1 ⅛ lb pork belly, skinless by hand into 1 cm cubes (or mince through the coarse plate). Return to the fridge if it starts to feel soft.
30 minStep 2: Mix the meat with the 8 garlic cloves, 1 oz salt, 2 tsp black pepper, 1 tsp ground allspice, ½ tsp ground coriander and ½ cup ice-cold water, kneading with your hands for 5 minutes until it feels slightly sticky.
6 minStep 3: Cover and leave in the fridge for at least 1 hour (up to overnight) so the seasoning is absorbed; never leave the raw mixture at room temperature.
60 minStep 4: Meanwhile soak the 4 m natural hog casings in lukewarm water for 30 minutes, then run water through them to rinse the inside.
2 minStep 5: Fit a casing onto a sausage funnel or stuffer and fill it loosely with the meat, pushing out air as you go; leave the sausage soft and squeezable. Tie off the ends.
20 minStep 6: Coil each sausage into a flat spiral, prick it all over with a needle and lay on a tray greased with the 2 tbsp lard or sunflower oil for the tray. Heat the oven to 350°F (325°F fan).
5 minStep 7: Bake for 30 minutes, then turn the coils over and pour in 100 ml water. Bake 30–40 minutes more, basting with the juices, until the skin is deep golden and blistered.
70 minStep 8: Check the thickest part with a probe: it must read 160°F and the juices must run clear. Rest for 10 minutes, then slice and serve with 4 tbsp grated horseradish with beetroot. Chill leftovers within 2 hours and eat within 3 days, or freeze.
12 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 2 g
- Fat
- 44 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does domashnia kovbasa take?
- About 180 minutes in total: 90 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground coriander?
- Coriander seeds, toasted and ground.
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