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Bone the meat and cut into cubes. It is passed through the shredder, through a sieve that is not very thick. Add salt and pepper to taste. Add two or three cloves of garlic, grind well with a little salt and a little water. Don't forget to add thyme and thyme to taste and a tablespoon of paprika. Knead the meat with the spices by hand, pouring two or three tablespoons of cold water. Thus, the meat for the sausages is ready. Take the mincer, remove the sieve and the knife, adapt the special funnel for stuffing sausages. Clean the mats well, ie wash them in more water, turn them over and wash them again. The mats are then rubbed with pieces of lemon, whole peel. Put the mats on the funnel, gathered together. Put the meat in the machine and start stuffing the sausages. With one hand he rotates the crank of the car, and with the other he holds the end of the mat tightly between his fingers, so that the chop does not come out.

Adjust the hand from time to time so that the mat does not bend or swell. Also, when necessary, add more meat to the mincer. At the end, take a clean stick, place it somewhere outside (in the country, place it under the eaves of the house), and place the sausages on it, in order to get rid of it, some of the sausages can be smoked, but they can be consumed just as well. and cruel.


How to make traditional homemade sausages & # 8211 Simple recipe for preparing Christmas sausages

For Romanians, on the traditional Christmas table, the pig is king. Among them are homemade sausages.

Ingredients (20 sausages):

  • 3 kg fatter pork
  • 1.5 kg of beef
  • 3 heads of garlic
  • 1 tablespoon dried thyme
  • 2 tablespoons paprika
  • 1 tablespoon hot paprika
  • 1 teaspoon pepper
  • coarse salt
  • day. teaspoon allspice
  • pork mate

Method of preparation:

1. Clean the mats and wash them. Scrape them with the back of a knife or a wooden spoon, but be careful not to break them. Separately, dissolve a tablespoon of coarse salt in 300 ml of water.

2. Cut the pork and beef into small pieces, chop them and put them in a bowl. Grind the garlic, rub it with a pinch of salt, pour a little water and mix well. Add the sauce over the meat and all the spices, except the salt. Stir and gradually add the brine, kneading well. Let it flavor overnight.

3. Assemble the sausage hopper to the mincer and fill the mats. Be careful not to overcrowd them, because when they dry they can break. When you're done, leave them hanging in the kitchen for a few hours to dry, then take them out on the balcony and line them on the wire to cool.

"If you want to make homemade sausages, you have to choose fatter meat like beef or neck. If you choose leg, you can put a little fat, preferably pork bacon.

You can also mix pork with beef. It needs to be fatter meat, because when you smoke some of the fat it disappears and you don't want to have dry sausages. The meat is minced through the machine and mixed very well ", says chef Marian Toma.

To be tasty, it is good to choose intestines (matte) as small as possible. "The composition of sausages is introduced into the mat. It is important that they are as thin as possible because this will make the sausages tastier and easier to cook.

It is recommended that you buy commercially cleaned intestines. People who want to use the mats from the pig they have slaughtered must clean them extremely well. They must be kept in cold water with salt and a little pepper to remove any unpleasant odor ", says the chef.

Do not use too many spices when making sausages, as you will get too strong a flavor. "Salt, pepper, garlic and paprika are added to the sausage composition to taste. Do not pour too much at once, gradually season and mix well the whole composition.

A secret is that when mixing, add a little mineral water and the composition will be fluffier. You can add a little allspice if you want them to be more flavorful, but don't miss a lot of spice ", says Marian Toma.

Once you have finished composing, the sausages are dipped in pork chops.

"It's a good idea to prick from time to time as you insert the composition so as not to catch air. The sausages are tied at the ends and spread on a stick, after which they are left to dry for 24 hours. Only then does it smoke.

In terms of smoking, it is good to use wood without resin, ie not fir wood or other conifers. In order to obtain the smoky taste, you can use ready-smoked paprika ", says the chef.

The sausages can be cooked in the oven or in the pan. "When cooking sausages in a pan, put very little oil or lard because they already have fat. Add half a cup of water and let it cook in its own juice. Put the lid on the pan.

When the water evaporates, turn the sausages to color and they are ready. In the oven, don't make them simple, but with the steak. Half an hour before the meat is ready, add the sausages ", says Marian Toma.


Homemade sausage beans

  • 500 gr dried beans
  • 500 gr spicy homemade sausages
  • 400 gr tomato puree
  • 2-3 onions
  • 2 peppers
  • 1-2 was dafin
  • sweet and hot paprika
  • 1 link parsley
  • salt
  • pepper

Choose the beans, wash them in 2-3 waters and leave them to soak in lukewarm water for a few hours. After soaking, bring to a boil over low heat with a pinch of salt. Bring to a boil and change the water. Do this 3-4 times to remove toxins from the beans.

After boiling well, allow to drain through a sieve. Wash, clean the onion, cut into scales and fry in a little oil. Allow to soften and add the sliced ​​capsicum. Saute over low heat and add the beans and tomato puree.

Season with salt, pepper and bay leaves and put in the oven. While the beans are in the oven, cut the sausages into suitable slices and fry them in their own juice. When they are ready, take them out of the pan and put them in the pan with the beans.

Leave to brown for another 5-10 minutes and serve with lettuce or cucumbers and garnish with fresh parsley.


Pork Preparation (I) - Homemade pork sausages with garlic

  • Preparing homemade sausages (Maria Baciu / Epoch Times) Preparing homemade sausages
  • Meat given through a mincer, peppered and salted (Maria Baciu / Epoch Times) Meat given through a mincer, peppered and salted
  • Let's not spice garlic, without which sausages would have no flavor (Maria Baciu / Epoch Times) Let's not spice garlic, without which sausages would have no flavor
  • Sausage filling (Maria Baciu / Epoch Times) Sausage filling
  • Stuffed sausages can be eaten fresh, frozen or smoked (Maria Baciu / Epoch Times) Stuffed sausages can be eaten fresh, frozen or smoked
  • Smoked sausages with cherry wood (Lucian Baciu / Epoch Times) Smoked sausages with cherry wood
  • Ready smoked sausages and bones to hang in a cool room (Lucian Baciu / Epoch Times) Ready smoked sausages and bones to hang in a cool room

The first sausages have been made since ancient times. The oldest method of obtaining sausages (made from goat and lamb) was first recorded in China, around 489 BC. On the same variation, we Romanians can be proud of Pleşcoii, some home-made sheep sausages, hot, dry and smoked, produced in the Buzau Valley for more than 600 years.

The appearance of sausages in Europe was first recorded by Cicero and Martial, in Lucania, Italy. According to descriptions, sausages were invented and prepared by slaves in Lucania during the Roman Empire.

When we talk about sausages nowadays, we refer to some dishes in different combinations, established in many countries around the world. Even if the sausages are not invented by us, it is good not to forget the traditional Romanian recipes, some of which are in danger of extinction either because of the transition poverty or because of industrialization.

Here's how we made new homemade sausages:

Ingredient:

  • 10 kg of meat (8 kg of lean meat, 2 kg of fat)
  • 200 g of garlic
  • 100 g of salt
  • 50 g pepper
  • 20 g paprika
  • optionally, 10 g ground nutmeg

How to prepare

For the preparation of sausages we will choose pork with fat and a few pieces of bacon (if we want fatter sausages). The meat is cut into small pieces and then passed through a mincer, using a sieve with large holes.

Put the minced meat in a larger bowl to make enough room to knead the mixture.

Add salt and pepper and chew all this composition well until smooth.

Even if the sausages are not invented by us, it is good not to forget the traditional Romanian recipes.

Let's not forget the juice strained from the garlic sauce, an ingredient without which the sausages would have no flavor. This is done as follows: grind the garlic, then put it in a bowl, over which the hot soup is poured. This strained juice is gradually added to the meat, which is kneaded like a dough.

Optionally, we can add other spices (enibahar, coriander, etc.).

We divided the amount of meat into two equal parts. In the first half I used nutmeg powder as an addition, and in the other, paprika.

To fill the sausages I used the meat machine to which I removed the sieve and the knife and attached the sausage device.

As we finish stuffing the sausages, we will spiral them. We hang them to dry, after which they can eat fresh, freeze or smoke as desired.

THE BONES

If you have larger pieces of bone left, do not throw them away. Keep them in salt for about 2-3 days and then smoke them. When you feel like smoked sauerkraut, stewed beans, or other smoked dishes, you'll see how good they are.


Traditional homemade sausage recipe. Save it, have it for the holidays because it's the best recipe with the best seasoning for sausages

In some areas of Romania, pork is mixed with mutton or beef, in others it is chopped with a knife, not in a mincer. There are all kinds of recipes for sausages, either adapted to the area, or adapted by each household, according to the tastes and preferences of each.

Here, I will show you the most perfect homemade sausage recipe I have tested so far. Not too fat, not too weak, not too garlicy & # 8230. it is the right and perfect recipe.

We will also show you some traditional recipes from different regions of the country.

Ingredients (for 25 sausages):

  • 3 kg fatter pork
  • 1.5 kg of beef
  • 3 heads of garlic
  • 1 tablespoon dried thyme
  • 2 tablespoons paprika
  • 1 tablespoon hot pepper
  • 1 teaspoon pepper
  • coarse salt
  • ½ teaspoon ienibahar
  • pork mate

Method of preparation:

1. Clean the mats and wash them. Scrape them with the back of a knife or a wooden spoon, but be careful not to break them. Separately, dissolve a tablespoon of coarse salt in 300 ml of water.

2. Cut the pork and beef into small pieces, grind it and put it in a bowl. Grind the garlic, rub it with a pinch of salt, pour a little water and mix well.

Add the sauce over the meat and all the spices, except the salt. Stir and gradually add the brine, kneading well. Let it flavor overnight.

3. Assemble the sausage hopper to the mincer and fill the mats. Be careful not to be too crowded, because when it dries they can break. When you're done, let them hang for a few hours in the kitchen to dry, then take them out on the balcony and string them on the wire, soaking them in the cold.

Thyme, the secret spice of Transylvanian sausages

Chopped thyme is the secret of Transylvanian sausages. A classic Transylvanian sausage recipe includes lean meat and fatty meat in a percentage of 80% by 20%. Pork pulp is used for lean meat. 100g crushed garlic, 100g salt, 20g large ground black pepper and 10g chopped thyme are added to the meat. Leave it to dry for two or three days, then smoke it and keep it in a cool place.

Sausage recipes from Romania. Sausages as in Banat

In Banat, housewives use: 15Kg pork, fatty meat, 5 kg bacon, 500 g garlic, 3-4 cloves of garlic, paprika, 20 g of freshly ground pepper, 3 l of cold water and salt after taste.

The meat is minced through a sieve through the sieve with the largest holes.

Mix with crushed garlic that has been kept in water with 5 tablespoons of coarse salt for an hour. Put all the spices, knead the composition well and fill the mats with it.

Sausage recipes from Romania. Bone juice for sausages from Oltenia

Housewives from Oltenia and Muntenia use bone juice for the most successful sausages. To 2.5 kg of pork add 700 g of beef, 70 g of garlic, 2 hot peppers, 5 g of thyme, 20-50 ml of bone juice or soup, 50 g of salt, 5 g of pepper. Fill the minced meat with the minced meat and the spice mixture 12 times. The sausages are left in the air for a few hours, after which they are smoked.

Sausage recipes from Romania. Pork sausages are a dish specific to the cold season, not absent from the holiday tables.

Although store gallantries are full of different varieties of sausages, for all tastes, most housewives prefer to prepare homemade sausages for Christmas. In households where pigs are slaughtered, sausages are among the first dishes made immediately after slaughtering the animals and kept in the pantry throughout the cold season.

Sausage recipes differ from area to area. Each region of the country has its own specifics when it comes to homemade sausages.

In Oltenia and Muntenia, housewives use bone juice for extra taste. In Banat and Bucovina, the best sausages are made from minced meat by hand, not by the mincer.

Sausage recipes from Romania. Sausages as in Doborgea

In Dobrogea, the custom of preparing sausages from finely chopped and not minced meat, which have a special flavor, is preserved. The traditional sausage recipe provides for the addition of hot peppers to the minced pork composition.

Moldovan sausages

In Moldova, for the most successful sausages, pork is mixed with beef. To 500 grams of pork add 500 grams of beef, spices, 250 g of bacon, salt, pepper, garlic to taste.

Pass the meat through the mincer, add salt, pepper, garlic to taste, coriander and nutmeg. The sausages are filled with a funnel attached to the end of the mincer. Put the minced meat back in the car and turn the car's handle slightly so as not to break the intestines. Put cold water in the meat so that the filling slides easily.

Sausages thus prepared are kept cold for two days in drafts.

Minced meat by hand in Bucovina

In Bucovina, the meat for sausages is chopped in a large sieve of the mincer or directly by hand. The specificity of the place is the mixture of pork with beef and sheep.

Sausages as in Bucovina are made with: a tablespoon of salt, a teaspoon of thyme, a teaspoon of pepper, 1.5 kg of lean mutton, 1.5 kg of very fatty mutton, 1.5 kg of bacon, 1.5 kg of pork meat, 3 kg of beef lean, a teaspoon of mustard seeds, a teaspoon of sweet paprika, 1 teaspoon of hot paprika, a teaspoon of ground allspice, three pieces. garlic master, 10 pork chops The meat is chopped with a large sieve from the mincer, add the spices and crushed garlic.


Traditional homemade sausage recipes. How they are done in Moldova, Transylvania and the rest of the country's regions

Traditional homemade sausage recipes. How they are done in Moldova, Transylvania and the rest of the country's regions

Romanian recipes. C & acircrnati homemade are indispensable on the Christmas table. Each region of the country has its own specifics regarding the preparation of homemade pork carcasses. In some areas pork is mixed with mutton or beef, in others it is chopped with a knife, not in a mincer.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Pork sausages are a dish specific to the cold season, not absent from the holiday tables. Although store gallantries are full of different varieties of sausages, for all tastes, most housewives prefer to prepare homemade sausages for Christmas. In households where pigs are slaughtered, sausages are among the first dishes made immediately after slaughtering the animals and kept in the pantry throughout the cold season. Sausage recipes differ from area to area. Each region of the country has its own specifics when it comes to homemade sausages. In Oltenia and Muntenia, housewives use bone juice for extra taste. In Banat and Bucovina, the best sausages are made from minced meat by hand, not by the mincer.

Moldovan sausages

In Moldova, for the most successful sausages, pork is mixed with beef. To 500 grams of pork add 500 grams of beef, spices, 250 g of bacon, salt, pepper, garlic to taste. Pass the meat through the mincer, add salt, pepper, garlic to taste, coriander and nutmeg. The sausages are filled with a funnel attached to the end of the mincer. Put the minced meat back in the car and turn the car's handle slightly so as not to break the intestines. Put cold water in the meat so that the filling slides easily. C Sausages prepared in this way are kept cold for two days in drafts.

Thyme, the secret spice of Transylvanian sausages

Chopped thyme is the secret of Transylvanian sausages. A classic Transylvanian sausage recipe includes lean meat and fatty meat in a percentage of 80% by 20%. Pork pulp is used for lean meat. 100g crushed garlic, 100g salt, 20g large ground black pepper and 10g chopped thyme are added to the meat. Leave it to dry for two or three days, then smoke it and keep it in a cool place.


The secrets of the best homemade sausages: what kind of meat to use. Plus 3 delicious recipes

A delicious mixture of meat and spices, sausages are considered the first kind of sausage in human history. Most likely, they appeared over 5,000 years ago in Sumeria (modern-day Iraq), but have become popular in other parts of the world.

One of the earliest mentions of sausages is in Homer's Odyssey, in a passage in which the character of Odysseus is compared to a "stuffed sausage." The Romans called them "salsus", meaning salted / sprinkled with salt (for preservation). The Germans are known to be true lovers of this dish, so they have dozens of sausage variants, with various fillings and spices.

Sausages quickly became one of the favorite dishes of Romanians not only because they are very tasty, but also because they could be stored for a long time, especially more than a century ago, when there were no refrigerators and freezers.

The Romanian peasants ate very little meat in the 18th and 19th centuries, and nothing was wasted from the pig sacrificed by Ignat. That's why they found various methods of preserving meat: salting, drying, smoking, storing it at the garnish, etc. Thus, the meat could be stored even until near Easter.

The minced meat was combined with fat and spices, which filled the pork membranes. The product obtained was left to rot and sometimes smoked, and the sausages could be eaten even after a long time. These methods are still used today in some households in the country, as many families have their own sausage recipes.

Read here what types of meat are recommended, what tricks exist for preparing homemade sausages and find three delicious recipes.


Sausage recipes from Romania. How to make homemade sausages in Transylvania, Moldova, Banat or Bucovina

Romanian recipes. C & acircrnati homemade are indispensable on the Christmas table. Each region of the country has its own specifics regarding the preparation of homemade pork carcasses. In some areas pork is mixed with mutton or beef, in others it is chopped with a knife, not in a mincer.

Pork sausages are a preparation specific to the cold season, not absent from the holiday tables. Although the gallantry of the shops is full of different varieties of sausages, for all tastes, most housewives prefer to prepare homemade sausages for Christmas. In households where pigs are slaughtered, these are among the first preparations made immediately after the slaughter of the animals and kept throughout the cold season in the pantry. C & acircrnati recipes differ from area to area. Each region of the country has its own specifics when it comes to home-made items. & Icircn Oltenia and Muntenia, housewives use for extra taste, bone juice. In Banat and Bucovina the best c & acircrnaţi are made from minced meat, not the mincer.

C & acircrnaţi moldoveneşti

In Moldova, for the most successful, pork is mixed with meat. To 500 grams of pork add 500 grams of beef, spices, 250 g of bacon, salt, pepper, garlic to taste. Pass the meat through the mincer, add salt, pepper, garlic to taste, coriander and nutmeg. The containers are filled with a piece of paper attached to the end of the shredder. Put the minced meat back in the car and turn the car's handle slightly so as not to break the intestines. & Icircn meat put cold water, so that the filling slides easily. C & acircrnati thus prepared are kept for two days in cold & icircn air currents.

Thyme, the secret spice of Transylvanian acorns

Shredded thyme is the secret of the Transylvanian c & acircrnates. A classic recipe for Transylvanian carcasses includes lean meat and fatty meat in a percentage of 80% by 20%. Pork pulp is used for lean meat. 100g crushed garlic, 100g salt, 20g large ground black pepper and 10g chopped thyme are added to the meat. Leave it to dry for two or three days, then smoke it and keep it in a cool place.



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