Mykola Kundyk from the Lviv region personally met Oleksa Zakhariak, who is deservedly considered the inventor of the Drohobych sausage. It was he who in 1956 registered and received permission to produce the famous meat delicacy.
Unfortunately, the habit of modern manufacturers to simplify the authentic recipe did not pass this unique product. However, it is never too late to go back to the origins alone.
Mr. Mykola told Konstantin Hrubych’s YouTube channel how to prepare Drohobych’s culinary pride at home.
By the way, the 70-year-old master introduced the audience to Mykola Odynak, with whom he has been sharing the experience of creating culinary “genre” classics for a year and a half. That is, Mr. Oleksa’s business in his hometown continues to thrive.
– pork – 10 kg;
– beef – 1 kg;
– nitrosyl – 160 g;
– sugar – 10 g;
– pepper – 20 g;
– All – 20 g;
– cumin – 20 years
Drohobych sausage is made exclusively from fresh, light-colored pork. The meat should be cut into small pieces and sent to the fridge for 2-3 days.
Prepare the minced beef, add nitrosil, garlic, pepper and cumin, combine with the pork and knead with your hands until a homogeneous dough. Beef is needed in this recipe for viscosity.
Place the stuffed sausage in a hot smoker for 4-6 hours. The temperature should be kept around 90-100 degrees.
Meanwhile, prepare a large saucepan with hot water, place the smoked rolls in it and cook for 1 hour 45 minutes. To dry the finished sausage, put it back in the smoker. After that, the process can be considered complete.
According to the two masters, light pieces of meat, as well as fragments of darker beef, ground black pepper and cumin are clearly visible in the actual Drohobych sausage. If the filling of this product resembles solid minced meat and has the same color, you are definitely offered a fake.
See also how to cook a very tasty potato sausage.