Homemade Easter sausage with beetroot and horseradish

Ingredients for 20 servings:

• 2 kg pork neck
• 1 kg minced pork
• Pork intestine, approx. 3 meters (can be ordered from the butcher)
• 1 bulb(s) garlic
• Sea salt, 15 – 20 g per kg of meat
• 2 tsp sugar
• 2 tsp pepper, coarsely ground
• 2 tsp coriander powder
• 2 tsp oregano
• 2 tsp caraway powder
• 2 tsp sweet paprika powder
• 2 pinches of chili powder
• 2 pinches of allspice powder
• some oil
• 1 jar horseradish (ready-made product)
• 1 small beetroot, fresh

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 hours 30 minutes

traditional Ukrainian cuisine

First, prepare the meat mixture and marinate it overnight in the refrigerator. To do this, cut the pork neck into thin strips (slightly finer than for shredded pork), mix well with the minced meat, salt, spices, and 100 ml of water, and cover and leave to stand in the refrigerator overnight. Only the next day, just before filling the sausage, add the crushed garlic, mix everything thoroughly again, season to taste, and add more seasoning if necessary. Using the sausage stuffing attachment on the meat grinder, fill the pork casing fairly tightly and tie the ends. Place the sausage in a snail shape on a baking sheet lined with baking paper, pierce the casing every 5 cm with a toothpick. Brush the sausage with oil and cover with baking paper. Bake in a preheated oven at 200 degrees Celsius (convection oven) for approximately 1-1.5 hours. For the beetroot and horseradish: Peel a small fresh beetroot and finely grate it. Stir in the horseradish from the jar and serve with the sausage. Homemade Easter sausage with horseradish is very traditional in Ukraine, very popular, and a must-have on the festive Easter table. This sausage can also be smoked and, of course, is prepared not only for Easter. The horseradish is actually made from fresh horseradish root and beetroot, both of which are freshly grated and marinated with a little vinegar and salt about a day before Easter. If you don’t want to miss out on the red color in your homemade sausage, you can of course use curing salt instead of regular salt.