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Russian Sausage 1 recipe

Pork butt (Gross) lbs-10;
Onions - 1/2 pound;
MustardSeeds -1 1/2 ounces;
Peppercorns - 1/3 ounces;
Sugar - 2 tablespoon (or 1/8 cup);
Salt- 1/4 cup;
Water- 2 cups;
A hank of casings
measures conversion [+]

The meat is pork butts. Trim excessive outer fat. Cut into 1” cubes. Place meat in a large enough container to hold all ingredients. Set aside. Place peppercorns into blender—HIGH SPEED to achieve coarse grind. Set aside. Place mustard seeds into blender—HIGH SPEED to crack SOME of the seeds; however, not all seeds are to be cracked. Set aside. Mix all dry ingredients together; them sprinkle them evenly on the meat. Peel onions and place cut-up pieces into a blender (which still may contain peppercorn/mustard seeds—which is okay). Add water to onions in blender. Add the onion water mixture to the meat. MIX THROUGHLY. Let mixture “REST” overnight at refrigerator temperature. Gently separate the hank of casings into pieces. Cut into small pieces if necessary. You’ll want lengths of 3-4 feet. Wash out casings with warm water- actually place an end of the casing on the facet to clean out the inside until the water is streaming completely through the casing. Mix meat mixture again—turning with your hands. Set up grinder with rough cutter 3/8” to 1/2” holes and stuff casings. Tie into appropriate size rings. This may take some practice. Bake in over at 325-350 about 1 1/4 to 1 1/2 hours on rack with pan of water beneath sausage on lower rack to catch fat drippings. Be sure to turn the sausage over mid way through the cooking cycle to achieve uniformly cooked surfaces. This recipe has been used for generations in my family!

Cuisine: Russian
Source: Tosha Lilac-McIntyre, Family Recipe
Recipe category: Meat-Dishes > Pork

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