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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1" (0.984 in (2.5 cm)) cubes
- 0.5 lb (225 g) pork back fat, cut into 1" (0.984 in (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)

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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" (5 7/8 to 7 7/8 in (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.

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.