Ukrainian Kovbasa Sausages

• Until further notice we are hand-making Kovbasa sausages in small batches twice a week
• 100% of proceeds collected from Kovbasa sales will be donated to the #CookForUkraine JustGiving page

Smoked pork and beef sausages in various guises are a staple across eastern Europe: Kielbasa in Poland, Kolbász in Hungary, Klobasa in Slovenia and Kovbasa in Ukraine.

Often these smoked sausages vary from region to region and household to household, with the addition of more or less garlic, the addition or omission of paprika and allspice, and the use of different wood to smoke.

We've created a sausage with a nod to classic Ukrainian spicing; allspice, black pepper, high quality paprika, marjoram and fresh garlic - smoked in-house over beech wood in an artisan fashion.

Pork shoulder and belly (60%), beef brisket and chuck (25%), spring water, coarse sea salt, fresh garlic, ground black pepper, ground paprika 80 ASTA, continental curing salts, preservative (sulphur dioxide), ground allspice, marjoram leaf.

*Filled into 100% natural casings.

*This product is naturally free-from gluten.

Allergy advice
For allergens see ingredients in bold.

In our experience Kovbasa sausages respond best to gently poaching in water, do not allow to simmer though as this will only toughen the sausage. Hot water of around 85°C for 30 minutes is recommended, or 20 minutes followed by a final cook depending on the dish being prepared - this could be gently pan-frying with onions, or adding to a braise of white cabbage, apples, smoked bacon, onions, garlic and caraway.