In 2019, the Zinkiv sausage was included in the regional list of intangible cultural heritage items.
Well-known Ukrainian chef Yevhen Klopotenko invited Ukrainians to enjoy delicious food and shared a recipe for Zinkiv black sausage, which is traditionally prepared in the Khmelnytsky region.
“Smoking is hot in the Khmelnytsky region. We did it in a normal oven, try it,” reads the message on its Facebook page.
Also on his website, the restaurateur advises Ukrainians to visit the village of Zinkiv, where an unusual way of cooking arose. It smokes here, so it impresses with its unique flavor and aroma. It should be noted that Zinkiv sausage was included in the encyclopedia of Ukrainian gastronomic heritage.
Earlier, Yevhen Klopotenko said that he especially uses Zinkiv sausage in his restaurant as an ingredient for dessert. To draw people’s attention to this product through provocation.
First of all, the homemade sausage should be made with the fatty part of the pork. And if the meat is lean, be sure to add lard so that the sausage does not dry out. Second, sliced meat (and if necessary lard) should be kneaded very well.
Be sure to soak the intestines before using them, as they usually come salty. They can be bought in the market. Then rinse well to keep it clean.
At the beginning of cooking, spread the finished sausages with blood several times, so that at the end the dish has the same black color that distinguishes it from other Ukrainian sausages.
- 2 kg of fatty pork shoulder
- 1r. l. sal
- 1r. l. freshly ground black pepper or a mixture of peppers
- 3 meters of natural pork intestines
- 3 heads of garlic
- 1 glass of ice water
- 1 cup pork blood to lubricate the sausages (optional)
RECIPE STEP BY STEP
Preheat oven to 160 ° C. Carefully remove the veins and film 2 kg of meat and chop it with a diced knife with a side of 1-2 centimeters. Put in a bowl.
Add 1 tablespoon to the meat. l. salt and 1 tbsp. l. freshly ground pepper, 3 cloves garlic cloves, previously passed through a press. Mix the mixture well for 10-15 minutes so that it is as thick as minced meat. The amount of garlic can be increased to taste.
Pour 1 cup of ice water into the meat and mix well again so that the mixture is completely absorbed.
Clean and rinse natural pork intestines. You can also bring ready-made store shells, but we prefer homemade ones.
Cut the intestines into 40-60 cm long pieces and fill them with minced meat with a special nozzle. The intestines should be filled as tightly as possible and the ends should be tied with culinary or normal thread.
Grease the stuffed sausages with a kitchen brush and place them in the preheated oven. Bake for three hours. Every 20 minutes at the start of cooking, remove the sausage from the oven and re-lubricate with blood on both sides. This operation must be repeated 5-6 times so that the sausage turns black and does not become too dry.
Wait until the finished sausage has cooled completely and serve.
Read also: Vasylenko family Zinkiv sausage is enjoyed even in America and Australia