This is the sausage my Russian grandparents would make several times a year. It was served at every family gathering. They were from a small village outside of Minsk in Byelorussia. Preparing today for our family and friends is a wonderful way to carry on traditions through the generations.
This sausage is not made with the typical ground pork used in most sausages, it is made with hand cut 1 inch pieces of pork butt or pork shoulder. The leaner cuts do not work. We tried. The meat needs to be fatty.
The pieces of pork is mixed with a special combination of spices and garlic. Then it is marinated a day or so
The marinated pork mixture is stuffed into casings and then simmered in lots of water. The final step is roasting and browning the sausage in the oven
10 pounds boneless pork butt or shoulder
Hog casings, soaked in water and then rinsed inside and out
Spice and seasoning mixture:
1 tablespoon sugar
10 teaspoons salt
1 1/2 teaspoons ground black pepper
4 large cloves garlic, minced
2 teaspoons dill seed, ground
1 teaspoon ground allspice or 20 seeds ground
1/4 teaspoon ground cloves or 2 whole cloves, ground
1 teaspoon ground coriander or 20 seeds, ground
1/2 bay leaf, crumbled fine
1 teaspoon ground mustard seed or 1 teaspoon mustard seeds, ground
1 teaspoon hot red pepper flakes or 1 dried hot red cayenne pepper, chopped fine
- Combine the dry seasonings in a small bowl.
- Mince the garlic and add 1 teaspoon of the salt to it and mash it with the knife side.
- Cut the pork shoulder or butt into 1 inches pieces. Place in a very large ceramic or glass bowl.
- Add garlic and seasonings to pork and mix well with your hands
- Cover and refrigerate 1 day.
- Using an automatic sausage stuffer, slip the casings over the stuffing tube. I have an attachment to my Kitchen Aid stand mixer.
- Twist the links every 12 inches or so and break off from the tube. Set the sausage link aside. Continue until all the meat is in the casings.
- Bring 1 or 2 large pots of water to a boil. Allow enough space for the sausage
- Add the sausage, return to a boil and then simmer 15 minutes.
- Remove sausage from the pot and place on 2 shallow baking sheets. Poke holes in the sausage with a fork to prevent it from exploding!
- Place 1/2 cup water in each pan with sausage and cover with foil.
- Bake at 350 degrees covered with foil for 30 minutes. Remove foil and roast until browned, about 10-15 minutes. Turn over once to brown on other side another 10-15 minutes. Don’t over cook! It needs to be tender.
- Cut the roast sausage in 3 inch serving pieces for serving.
- Serve with horseradish! To fill out the meal add rye bread with caraway seeds and butter. Russian Style Cabbage is a great addition too! https://ninainthekitchen.com/2011/01/31/grandma-korzins-russian-cabbage/
Boil the sausage in a large pot of water
Roast the sausage on shallow baking pans in a 350 F oven