Ingredients Jump to Instructions ↓

  1. 1 3/4 lbs 794g / 28oz Sirloin tips - (well marbled)

  2. 1 lb 454g / 16oz Boston butt

  3. 1/2 lb 227g / 8oz Country smoked bacon

  4. 1 tablespoon 15ml Hungarian paprika

  5. 1 teaspoon 5ml Butcher grind black pepper

  6. 2 tablespoons 30ml Cracked black pepper

  7. 1 teaspoon 5ml Dried marjoram

  8. 1/2 teaspoon 2 1/2ml Ground coriander

  9. 2 tablespoons 30ml Minced garlic

  10. 2 teaspoons 10ml Sugar

  11. 2 teaspoons 10ml Kosher salt

  12. 1/2 teaspoon 2 1/2ml Morton's Quick Cure

  13. 1 tablespoon 15ml Mustard seeds

  14. 1/4 cup 59ml Water

  15. 1/4 cup 59ml Slivovitz or other fruit brandy

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Just finished making our traditional sausage for Easter and thought I might share the recipe with you all as it is a terrific sausage recipe handed down by my grandfather. I remember making sausage and smoking them in the fireplace when I was very young. I guess that's when I started my love for smoke cooked barbecue. Gosh, been at it a long time!!! Anyway, here is the recipe for real Ukrainian Kielbasa. Cut meat into one inch cubes and place in plastic bag and into freezer. Mince garlic to total 2 tablespoons. Dump the kosher salt on top of the garlic and with the side of the knife blade, using a rocking motion, make a salt/garlic paste. Place the paste in a bowl and add the remaining seasonings. Add the water and slivovitz (plum brandy) and stir to blend all seasonings. Grind the Boston butt and the bacon with your fine grinder plate and the sirloin tips with your coarse grinder plate. Toss together in a bowl to mix the meats. Pour the seasonings mixture into the bowl with the meat and blend well. Stuff into 35mm pig casings making 24 inch lengths into rings by tying the ends of the lengths together. Place the sausage rings on a smoke stick and bring to a cool place, under 70F, to air dry hanging in front of a fan overnight. Cold smoke the next morning for 12 hours. wrap in plastic wrap then foil and refrigerate overnight. Place in skillet and add water to cover half the height of the sausage. Smoky Posted to the BBQ List by Carey Starzinger on Sep 15, 1996.


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