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Delicious Kiev smoked sausage seasoned with combination of salt, pepper, allspice, garlic and a little bit of suagr. Exceptionally delicous!

Kiev Smoked Sausage Recipe

Course: Sausage
Cuisine: Ukrainian
Keyword: hot-smoked sausage, Ukrainian smoked sausage
Prep Time: 2 hours
Cook Time: 4 hours 30 minutes
Curing time: 2 days
Total Time: 2 days 6 hours 30 minutes
Servings: 10 servings (1 serving is based on 100g of raw sausage)
Calories: 238kcal
Author: Victor
Lightly flavored yet exceptionally tasty smoked sausage with a very balanced taste.
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Ingredients

  • 450 g lean pork
  • 250 g trimmed pork butt with some fat about 20-25% fat content
  • 300 g pork belly and/or fatty pork trimmings must have at least 40% lean parts
  • 13 g kosher salt
  • 2.5 g Cure #1
  • 0.75 g garlic fresh, pressed
  • 1 g sugar
  • 0.6 g black pepper
  • 0.5 g allspice

Instructions

  • Weigh the meat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the water (see notes). For example, if the combined weight of the meat and back fat is 3650 g, you need to multiply the ingredients specified above by 3.65.
  • Cut the meat into 2" pieces and mix with salt, sugar, and Cure #1. Place in a container, cover, and refrigerate for 48 hours.
    meat-for-kyiv-smoked-sausage
  • Remove the meat from the fridge and separate the lean pieces from the fatty ones.
  • Cut the lean meat into 1/2" (12mm) pieces.
  • Grind the fattier pieces through a 1/16″ (3 mm) plate.
    meat-for-kyiv-smoked-sausage
  • Place the meat and seasonings (pressed garlic, black pepper, and allspice) in a bowl of a stand mixer fitted with a paddle attachment. Mix for 7-8 minutes on low speed.
    mixing-meat-for-kyiv-smoked-sausage
  • Stuff into 28-32 mm hog casings at 16" lengths and tie into rings.
    stuffed-raw-kyiv-smoked-sausage
  • Let the sausage rest in a cool room/curing chamber at 50F-63F (10-12C).
  • 'Bake' in the smoker at 140F (60C) for 40 minutes without smoke.
  • Poach at 167F - 176F (75-80C) water for 30-45 minutes. Make sure that the internal temperature is at least 154F - 158F.
  • Cool the sausage down by submerging it in icy water for about 30 minutes.
  • Dry, then smoke at 110F-120F (43-50C) for about 6-12 hours or until the casings develop the desired color.
  • Dry at 55F - 64F (12-18C) for 2-4 days.

Nutrition

Calories: 238kcal | Carbohydrates: 0.2g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 651mg | Potassium: 322mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg