Ukrainian Chopped Pork Sausage with Garlic

Name: Ukrainian Chopped Pork Sausage with Garlic
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Yield: About 10 links
Cuisine: Ukrainian
Ingredients: 1 kg pork shoulder or neck, finely chopped; 200 g pork fat, diced; 4 cloves garlic, minced; 20 g salt; 5 g ground black pepper; 5 g paprika; 2 g ground nutmeg; 50 ml cold water; 2–3 m cleaned sausage casing

Chopped pork and fat seasoned with garlic, paprika and nutmeg, filled into casings and baked until cooked through.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 45 minMakes About 10 links

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This homemade chopped sausage keeps the small pieces of pork and fat visible rather than grinding them into a smooth paste. The original post calls for pork shoulder or neck, pork fat, garlic and three warm spices. Chill everything before mixing so the fat stays distinct, and fill cleaned casings loosely enough to prevent splitting. Bake the links on a tray and check the center with a food thermometer; their brown exterior is not a reliable safety check. Once cooked, let them rest before slicing. Serve the sausage hot alongside potatoes, or cool it promptly for sandwiches the following day.

Recipe card

Ukrainian Chopped Pork Sausage with Garlic

Prep 55 minCook 50 minTotal 1 hr 45 minYield About 10 links

Equipment: Sharp knife, cold mixing bowl, sausage stuffer, baking tray, food thermometer

Ingredients

1 kg pork shoulder or neck, finely chopped 200 g pork fat, diced 4 cloves garlic, minced 20 g salt 5 g ground black pepper 5 g paprika 2 g ground nutmeg 50 ml cold water 2–3 m cleaned sausage casing

Instructions

Chill and chop
Chill the pork and fat; chop into small even pieces. Keep the meat cold as you work.
Mix the filling
Combine pork, fat, garlic, salt, pepper, paprika, nutmeg and cold water. Mix until the pieces hold together.
Fill the casings
Rinse food-grade casings as directed by the supplier. Fill without packing too tightly, twist into links and prick trapped air bubbles.
Bake and check
Arrange on a tray and bake at 180°C (350°F), turning once, about 40–50 minutes. Check the thickest link reaches 71°C (160°F).
Rest and serve
Rest 5–10 minutes before cutting; place leftovers in the refrigerator promptly.

How to tell when it is ready

A link measures 71°C (160°F) in the center and the casing is browned.

Tips

Chill the meat, fat and mixing bowl before starting.
Dice the fat small enough to distribute evenly.
Avoid overstuffing the casings; they expand as they heat.
Measure doneness in the center of a thick link.

Serving suggestions

Serve with mashed potatoes and mustard.
Slice into a sandwich with cucumber.
Offer with sauerkraut or a crisp salad.
Add thin slices to a hearty breakfast plate.

Make ahead

Wash and measure ingredients ahead; keep perishable ingredients refrigerated until cooking.

Storage

Cool promptly and refrigerate cooked sausage up to 3 days; freeze extra links.

Food safety

Use food-grade casings, keep raw pork cold and separate from ready-to-eat foods, and cook this chopped sausage to 71°C (160°F).

Frequently asked questions

Can I smoke the sausage instead?

Only with a complete, validated hot-smoking process and an internal thermometer; this card covers oven baking.

How should I store oven-baked ukrainian chopped pork sausage?

Cool promptly and refrigerate cooked sausage up to 3 days; freeze extra links.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.