👨‍🍳 Instruktioner

1. 1

   Grind the pork shoulder, beef chuck, and pork fatback through a coarse die (about 1/2-inch or 12mm plate). For a finer texture, you can grind them again through a finer die.

   💡 Proffstips: Keep the meat and fat very cold during grinding to prevent smearing.
2. 2

   In a large bowl, combine the ground meats and fat. Add the minced garlic, salt, black pepper, marjoram, allspice, and coriander. Mix thoroughly with your hands until the mixture becomes sticky and well combined.

   💡 Proffstips: This stickiness indicates the proteins are starting to bind, which is crucial for sausage texture.
3. 3

   Gradually add the ice-cold water while continuing to mix. Mix until the water is fully incorporated and the mixture has a cohesive, paste-like consistency.

   ⏱️ 5 minutes
4. 4

   Stuff the sausage mixture into the prepared hog casings using a sausage stuffer. Twist the casings into desired lengths (e.g., 6-8 inches).

   💡 Proffstips: Avoid overstuffing the casings, as they can burst during cooking. Prick any air bubbles with a sterile needle.
5. 5

   Allow the stuffed sausages to rest in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld and the salt to cure the meat.

   ⏱️ 4 hours to overnight
6. 6

   Cook the kovbasa. You can bake it in a preheated oven at 350°F (175°C) for 1.5-2 hours, or until the internal temperature reaches 160°F (71°C). Alternatively, you can smoke it at 200-220°F (95-105°C) until the internal temperature reaches 160°F (71°C).

   ⏱️ 1.5-2 hours

   💡 Proffstips: For a crispier skin, you can pan-fry or grill the baked or smoked kovbasa before serving.
7. 7

   Let the kovbasa cool slightly before slicing and serving.

   💡 Proffstips: Kovbasa can be stored in the refrigerator for up to a week or frozen for longer storage.