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Zinkiv sausage

Автор
Klopotenko Ievgen

Ukrainian

Приготування 4 hours

Порції 6

Складність Hard

Ingredients

2 kg/4½ lb. lean pork shoulder

1 tbsp. salt

1 tbsp. freshly ground black pepper or mixed peppers

3 meters pork intestines

3 heads garlic

250 ml/1 cup ice-cold water

500 ml/2 cups fresh pig’s blood (you can probably get it from your butcher or ask around at a meat market)

Zinkiv sausage: Приготування

Крок 1

Preheat oven to 160°C/325°F degrees.

Крок 2

Cut the meat into approximately 0.5 to 1-inch (1-2 cm) cubes and put in a bowl.

Крок 3

Season with salt, freshly ground pepper and crushed garlic. Carefully mix the ingredients for 10-15 minutes until the sausage mixture becomes denser.

Крок 4

Add ice-cold water and mix thoroughly once again until the meat absorbs all liquid.

Крок 5

Soak and rinse pork intestines. You can also get artificial sausage casings, but I prefer the natural hog casing (you can order intestines from a reputable butcher or at the farmer’s market).

Крок 6

Cut the intestines into 40-60 cm / 15-25 inch segments and fill them with the sausage blend using a sausage stuffer. Make sure you fill the casing as tightly as possible and close the ends with kitchen twine.

Крок 7

Rub the sausages with blood roast for 3 hours. In the early stages, remove the sausage from the oven every 20 minutes and rub with blood on both sides with a pastry brush. To make sure that the sausage turns the nice dark shade and doesn’t dry out, you’ll need to repeat this process 5-6 times.

Крок 8

Serve the sausage fully cooled.

Cooking is easy!