Editing Sausage (section)

====Ukraine====
In Ukrainian sausage is called "kovbasa" (ковбаса).  It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish [[kielbasa]].

It is served in a variety of ways such as fried with onions atop [[varenyky]], sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany "[[pysanka]]" (dyed and decorated eggs) as well as the eastern Slavic bread, [[Paska (bread)|paska]] in Ukrainian baskets at [[Easter]] time and is blessed by the priest with holy water before being consumed.<ref>{{cite book|author=S. Yakovenko |editor=C. Etteridge |others=illustrated by T. Koldunenko |title=Taste of Ukraine |publisher=Sova Books |date=2013 |place=Lidcombe, NSW, Australia |isbn=9780987594310}}</ref>