Butcher Stall · Garlic Sausage
Poltavska Kovbasa
🌭
Photo coming soon
It became one of the few Ukrainian regional sausages standardized across the whole former Soviet Union — many people who've never been near Poltava have still eaten a sausage bearing its name.
Coarsely chopped pork and beef are seasoned heavily with garlic and black pepper, stuffed into natural casing, and smoked slowly over wood until deep red-brown. Market butchers sell it sliced for sandwiches or by the ring for takeaway.
Why it's made this way: Poltava's livestock-farming tradition and taste for strong garlic seasoning gave the region's sausage recipe enough of a following that it spread nationwide.
More from Ukraine
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.