Ingredients
| 5 lbs. | pork shoulder | | 2 lbs. | beef chuck | | 1 lb. | pork fat | | 4 to 6 oz. | course salt | | 2 tbsp. | freshly ground black pepper | | 1 tbsp. | allspice (ground) | | 1 | sm. head of garlic | | 3-1/2 cup | water | | 2 tsp. | peperivka (spiced whiskey, see below) or | | to taste | | 3 yards | natural hog casing (or as needed) |
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Instructions
Grind pork coarsely, once. Bone and chill beef. With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes. Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
Mix meats and fat in a large bowl. Mash peeled garlic with salt in a mortar,and add pepper and allspice. Mix all ingredients. Add 1 cup water for each 2 pounds of meat, then add whiskey. Cook a small sample in a little boiling water. Taste and adjust seasoning (be conservative with the salt).
Wash casing in cold water, rinsing several times. Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets. Do not pack or sausages will burst while cooking. Tie ends with string. Repeat until all meat is used. Refrigerate, loosely covered with towel, for 48 hours.
Sausage may be smoked (following smoker directions) or cooked fresh.
To cook fresh, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes. Drain, cool, and refrigerate loosely covered.
To serve, saute in a little fat for color. Or serve cold in thin diagonal slices.
NOTE:
Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.
Author's Comments
There is nothing as tasty as home made kovbasa. This sausage does not have to be smoked.
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