Ukrainian Sausage from Lviv
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Ingredients
| 2-1/4 lb. | boneless pork, about 1/4 fat | | 3/4 lb. | lean boneless beef chuck | | 1 | md. onion | | 3 cloves | garlic (or to taste) | | 1 tbsp. | oil | | 1/2 tsp. | ground marjoram | | 1/2 tsp. | crushed coriander | | 2 | bay leaves | | 1/3 cup | water | | 1 tsp. | coarse salt | | 1/2 tsp. | freshly ground black pepper | | 3 yards | natural hog casing (or as needed) |
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Instructions
Grind pork coarsely, once. Bone and chill beef, removing ligaments. With a very sharp knife, dice into 1/4 inch cubes. Mix with pork in a large bowl.
Chop onion, peel and mash garlic, and saute in oil until onion turns clear.
Add marjoram, bay leaves, coriander, and water. Cover and cook several minutes, then turn off the heat and steep for 15 minutes. Remove bay leaves.
Mix with meat, add the salt and pepper mixing all ingredients thoroughly. Wash casing in cold water, rinsing several times. Carefully thread 1 yard of casing over the funnel, stuff, and tie off, leaving a length of string. Do not pack; sausage will expand in cooking. Tie off every 16 inches for sausage rings, or every 6 inches for links.
Repeat until all meat is used. Refrigerate, loosely covered with towel, for 2 days. Sausage may be smoked,cooked, or frozen.
To cook, Simmer covered in a shallow pan half filled with water for 20 minutes. Pour off water, add a little oil, and saute on both sides until golden.
Serve warm or cold, thinly sliced, with paska and mayonnaise.
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