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Peel the garlic and grind it. I chopped it on the robot.
Boil the salt water, bring to a boil and set aside.
Put the garlic in water and leave to cool.
The mats, bought ready cleaned, are put in warm water for 1-2 hours.
Wash well and leave in cold water with a little vinegar.
The meat and bacon are cut into strips and chopped through the NAUMANN mincer through a medium sieve. It goes very fast. I made 3 kg of mixed meat.
Sprinkle salt, sugar, paprika, pepper over the minced meat and mix well by hand.
Pour the water through a strainer so that the garlic remains in it, only the garlic flavor reaches the sausages and not the garlic, which for me does not look good in sausages.
Mix well and leave to cool for at least 1 hour to homogenize the flavors.
The sausage hopper is mounted on the mincer (the knife is removed) on which the drained pork mat is rolled.
Put the mixture in the machine with one hand and with the other hand hold the mat according to the density of the sausage. It must be neither too dense nor too soft, it must be suitable.
When you have finished filling a mat, the machine stops.
Put another mat on the funnel, start the car and do the same until the meat mixture is finished.
If air bubbles form, prick the mat with a needle to come out.
The sausages thus formed are twisted from 15-20cm, forming shorter sausages if we make them for fresh frying, as I did.
If you have a place to smoke them, leave them at 1.4-1.5 m and twist them in the middle, forming a pair of 2 sausages of about 70 cm each.
After they have been formed, they are lined up on a wood and left to cool and wind for 1-2 days to dry.
After drying, they can be fried or put in the freezer and consumed later.
If you have a place to smoke, they go to cold smoke for 2-3 days, after which they can be kept in a cool place for a long time, during which time it dries and is eaten raw.
The smoked ones are very good cooked when they are freshly smoked.
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, the carcasses 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 dishes 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 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.
Transylvanian soups without meat
Transylvanian soups without meat recipes: how to cook Transylvanian soups without meat and the tastiest recipes for meatless soups, tasty meatless soups, Transylvanian soups, Romanian Transylvanian soups, Transylvanian soups and broths, meatless appetizers, meatless soup, meatless food, meatless food recipes, meatless vegetable soup.
Soups and broths, Soups 5 small new potatoes 2 small zucchini beans pods 3 carrots 2 bell peppers a bunch of green onions a box of peeled tomatoes 2-3 cloves of garlic I would have put, but I didn't have parsley from the house from Transylvania wider) delicate
Transylvanian sarmale for Christmas
Beef, Pork, Minced meat 800 g minced pork 200 g minced beef 5 slices smoked bacon 2 onions 2 tablespoons oil 100 g rice 300 ml broth salt pepper dried dill thyme 1 tablespoon paprika paprika cabbage leaves bay
Oltenian recipe: Stuffed pumpkin soup
Soups and broths, Pumpkin soups 2,000 kg beef, boneless 0.450 kg carrots, bleach 0.400 kg onion 0.250 kg celery 0.100 kg rice 0.100 kg eggs 0.150 kg.- 3 eggs yogurt or 0.500 kg sour cream 0.250 kg arpis flour 0.050 kg arpis oil 0.050 kg lemon salt 0.007 kg.
Appetizers, Appetizers with cheese 300 g telemea or cheese, 3 eggs or 4 egg whites, pepper.
Soups and broths, Meatball soups: 600g minced meat (mix beef and pork) 1 onion 2 eggs 20 gr flour 100 gr rice 1 teaspoon salt 1/2 teaspoon pepper soup: 2 carrots 1/2 celery 1 parsley root 50 ml oil 1 onion 1 red bell pepper 5 tomatoes.
Chicken soup with lots of vegetables
Soups and broths, 1 / 2kg chicken soups, carrots, onions the rest of the ingredients to taste
Chicken soup with borscht
Meat soups, Soups and broths, Chicken chicken 1 onion 1 carrot 1 parsnip 1 red kapia pepper 2 tomatoes / 2-3 tbsp vegetables 70 g rice thyme larch salt pepper 1 tbsp dehydrated borscht
Transylvanian pies with potatoes
Potato 1 kg flour 2 cups warm water half yeast. (from a normal one) salt 100 ml oil 1.5 kg potatoes
Greek meatball soup
Meat soups, Soups, Soups and broths 400 g minced turkey meat 2 onions 1 carrot 1 parsley 1/2 celery 1 kapia pepper 500 g sour cream 2 eggs 2 teaspoons dried dill thyme thyme 4-5 tablespoons oil vinegar salt pepper
Pumpkin Soup With Parmesan
Soups, Soups and broths, Soups 50g butter 1 onion, chopped 1 kg pumpkin, chopped, seedless 2 cloves garlic, crushed 2 bay leaves 75ml white wine 900ml vegetable soup 15g parmesan 2 tablespoons liquid cream (optional)
Soups and broths, Soups 2 carrots, ½ celery 1 onion 300 gr meat 1 egg parsley thyme 1 l borscht 50 ml oil 500 ml vegetables
Greek chicken soup
Chicken, Soups and broths, Soups 1 kg chicken (thighs and breast) 2 onions 1 carrot 1 parsley 1/2 celery 100 g rice 1/2 lemon 2 egg yolks 200 g sour cream salt 2-3 leaves fresh bay dill and parsley
Chicken meatball soup
Soups and broths, Soups 600 g minced chicken, 200 ml tomato juice, pepper, 1 onion, 1 carrot, 1 pepper, a piece of celery, 2-3 potatoes, 50 g rice 500 ml borscht, parsley, 1 egg, pepper
Pork bone soup
Pork, Pork soup, Soups 1 kg pork bones with meat 2 carrots 1 parsley root 1 parsnip root 1 celery 2 onions 1 red pepper 2 potatoes 500 ml broth salt pepper thyme 250 cabbage juice or borscht greens
Transylvanian belly soup
Pork soup, Meat soups, Soups 1 kg pre-cooked beef belly 1 piece brine 2 onions 1 bell pepper 300 ml sour cream 1 head garlic 3 eggs salt pepper bay leaves vinegar for dressing
Lamb soup for Easter meal
Lamb, Meat soups, Soups 750 g lamb with bone 2 onions 1 carrot 1/2 celery 1 bell pepper 1 parsnip 500 ml borscht / cabbage juice salt pepper bay leaves 1 bunch larch 200 ml tomato sauce 80 g rice cream (optional)
Radauti chicken soup according to the original recipe
Chicken, Soups, Soups and broths 1 whole chicken (approx. 1 kg of meat) 3 carrots 2 parsley roots 2 parsley roots 1 small celery 2 onions 1 bell pepper salt pepper 4-5 egg yolks 500 g fat cream 2 tablespoons flour 4- 5 cloves garlic vinegar
Soups and broths, Soups 1 small celery 1 carrot a box 450 g tomatoes 2 onions 350 g minced meat 2 tablespoons rice 1 thin slice of bagel 1 parsley 500 ml borscht (optional) salt pepper
Peasant chicken soup
Chicken, Meat soups, Chicken soup 1 medium chicken 2 onions 1 carrot 1/2 celery 1 bell pepper 1 parsnip 3 tomatoes 2 potatoes 1 cup borscht dried thyme 2 bay leaves for serving pepper salt 2-3 tablespoons oil
Meatball soup - the simplest recipe
Meatball soup, Minced meat, Meat soups 500 g minced meat (beef, pork or mixture) 2 onions 1 carrot 1 bell pepper 1/2 celery 1 parsnip 2 large tomatoes 5 tablespoons rice 2 tablespoons flour 2-3 tablespoons oil an egg salt pepper borscht (optional) fresh greens (parsley, dill, larch)
Soups and broths, Soups 500g poultry, 1 carrot, 1 celery, 2 bell peppers, 2 tomatoes (3 tablespoons vegetable broth from the jar) 2 tablespoons broth, 1 onion, a bunch of larch, 1 potato, water , salt, 150 g noodles1 egg, 100 g sour cream
Peasant beef soup
Soups and broths, Soups 2 l water, 1 l borscht, 1 kg beef, 1 onion, 1 carrot, 1 parsley, 1/2 celery, 1 hand bean tucara, 1/4 small cabbage, 2 potatoes, 2 tomatoes, greens (dill, parsley, larch), salt.
Soup with meatballs and larch
Soups and broths, Soups 200 g minced lamb, 2 carrots, a celery, a parsley root, green onions, a cup of rice, sour cream, a lemon juice
Stuffed pepper soup
Meat soups, Meat dishes, Minced meat 10-15 small peppers 800 g minced meat (beef or pork) 1 large onion 100 g rice 1 egg dried dill salt pepper for soup: 1 l tomato juice 1 onion 1 carrot 2 tbsp oil salt pepper 1 teaspoon sugar cream and greens to serve
Avgolemono - Greek chicken soup with eggs
Chicken, Meat soups, Chicken soup 1 small chicken 1/2 cup rice salt peppercorns 2 eggs 2 lemons 1 onion fresh parsley
Malai corn flour, homemade sausages, sheep cheese kneaded with salt, lard & ndash for frying sour milk (yogurt) sheep & ndash for serving
Transylvanian smoked potato soup
Pork, Potato dishes, Meat soups 700 g smoked (ribs, steak or sausages) 2 onions 2 carrots 1 parsley root 1 parsley root 1/2 celery 2 red peppers 1 kg potatoes 2-3 tablespoons oil 2-3 tablespoons paprika salt pepper 1 tablespoon cumin thyme cream for serving
Boiled papanas (Transylvanian)
Papanasi, Homemade cakes, Sweets 250 g cottage cheese 100 g breadcrumbs 50 g butter 50 g flour 30 g semolina 30 g sugar 1 sachet vanilla sugar 1 egg 1 salt powder jam and sour cream for serving
Soups and broths, Soups 500 g minced meat, 2 tablespoons rice, 8 peppers, 100 g sour cream, 200 ml broth or 2 tablespoons tomato paste, 2 eggs, 1 teaspoon paprika 2 carrots, 100 g celery
Sour meatball soup with borscht
Soups and broths, Soups 600 g minced pork ½ dill connection 1 large onion 2 suitable carrots 1 parsnip 1 medium celery (root) 1 bell pepper 1 l borscht 2 potatoes 1 egg 100 ml broth 2 tablespoons rice salt, pepper
Peasant soup with chicken
Soups and broths, Soups for 5 servings: fresh / canned tomatoes - 250 g / 150 g chicken - 450 g carrots - 100 g celery root - 100 g parsnip root - 100 g parsley root - 100 g onion - 100 g potatoes - 100 g bell pepper - 250 g tomato paste - 50 g.
Yolks for dough: 500 gr. Flour 1 half cube yeast salt, 1 glass 250 ml. Warm water 50 ml. Oil filling: 300 gr. Grated Telemea cheese 2 yolks 2 tablespoons sour cream chopped green dill oil for frying
Mackerel soup with rice
Soups and broths, Soups - 300 gr sorrel (I used frozen) - 100 gr rice - chicken / turkey / pork - 200 gr sour cream - 2 egg yolks - salt / vegeta
Glossy with beans
Soups and broths, 1 small cabbage soups, 1 onion, 300 gr dry white beans, 1 carrot, vegetable soup, 300 ml broth, vegeta, 2 lg flour, paprika, 50 ml oil, dill, thyme
Soups and broths, Soups 1 kg of red chicken meat - 2 pcs. pepper - 1 knife tip oregano - 1 teaspoon carrot - 1 pc. yellow bell peppers - 1 pc. onion - 1 pc. parsley root - 1 pc. celery - 1 pc. oil - 2 tbsp
Stuffed goulash soup
Soups and broths, goulash soups (usually about as many people as there are) - I put 4 pieces - the vegetable leaves are also used for the soup: carrot and parsley 500 g minced meat beef mixture with pork 3 tablespoons rice 3 chopped green eggs for the composition of meat 1 box.
Soups and broths, 0.5 kg chicken soups, 3-4 onions, 2 pieces of bell pepper, 5 carrots, 2 pieces of parsnips, celery-to taste, potatoes-to taste, salt, pepper to taste, 9 eggs sour cream to taste
Soups, Meat dishes, Soups and broths 2 kg beef belly 4 carrots 1 piece beef brine 2 onions 1/2 celery a clove of garlic 4-5 egg yolks 400 g cream salt pepper berries bay leaves vinegar
Simple meatball soup with vegetables
Soups and broths, Soups 3 l water, 1 carrot, 1 parsley, 1 onion, 1 bone of meat, 1 liter of borscht, 3 small tomatoes, 1 egg yolk, chopped greens for meatballs: ½ kg meat, core from a slice of bread, ½ cup of rice, ½ onion, 1 egg, salt, pepper, sour cream
Stuffed Zucchini Without Meat
Meals, Meatless dishes 3-4 zucchini 2 tomatoes a few green olives (I had about 10) 3-4 cloves garlic 1 small onion chopped parsley 50g grated parmesan 125g mozzarella salt, pepper 150ml vegetable or chicken soup
Pork soup with tarragon and sour cream
Soups and broths, Soups, Christmas 1 kg pork, 1/2 celery, 2 peppers, 200 ml sour cream, 2 egg yolks, 100 g rice, 1 onion, 2 carrots, tarragon, 3 lg vinegar, vegeta, pepper
Pork Soup With Cabbage Juice
Soups, Soups and broths, Christmas - 500 grams of pork - 2 onions - 2 carrots - 2 parsley roots - 1 medium celery - 5 potatoes - 2 tablespoons broth - 1 liter of cabbage juice - larch - pepper - oil
Soups and broths, Soups 500g beef, 1 carrot, 1 celery, 2 bell peppers, 2 tomatoes (3 tablespoons of vegetable broth from the jar) 2 tablespoons broth, 2 onions, a bunch of larch, water, salt, 150 g noodles 1 egg, 100 g sour cream
Smoked potato soup with tarragon
Soups, Soups and broths, Pork soup 500 g smoked 2 onions 2 carrots 1 kg potatoes 1/2 celery 1 tablespoon paprika 200 ml liquid cream salt pepper tarragon
Salmon potato soup (Juha s krumpira lososom)
Soups and broths, Meat soups 300 g - 400 g salmon without skin and bones 1 carrot 1 onion 2-3 potatoes 100 ml sour cream for cooking ground white pepper 5-6 allspice berries 1 bay leaf 1 tablespoon vegeta podravka 2 tablespoons juice of lemon fresh greens
Greek soup with chicken
Soups and broths, Soups 1 kg chicken cutlery 2 onions 1 carrot 1 parsnip 100 g celery 1 larger bell pepper 1 bunch green parsley 500 ml sour cream 6 egg yolks juice from a large lemon salt
Cabbage soup with smoked ribs
Soups and broths, 1 cabbage soups, 500 gr. smoked ribs, 1 onion, 300 ml broth, thyme, vegeta, salt, pepper, sour cream, 2 lg vegetable soup, 20 ml oil, 2 lg flour
Soups and broths, Soups 500 g minced beef, beef mixture with pork or chicken, 2 eggs, 2 onions, 2 carrots, 1 pepper, 1 zucchini, 1 parsley root, borscht, salt, greens, 2 tablespoons oil, 100 g rice, 3 tablespoons broth, a sachet of borscht, sour cream.
Greek style honey soup
Soups and broths, 1.5 kg lamb soups, 3 onions, 2 carrots, 1 red bell pepper, 1 parsnip root, 1 parsley root, 3 celery stalks, 2 lemons, 500 g sour cream, 4 egg yolks, 1 clove of garlic, 2 tablespoons flour, 1 leg. parsley, salt, pepper
Soups and broths, Soups - a small cabbage - a white onion - a carrot - 300 gr chicken - a teaspoon of paprika - 4-5 tablespoons of oil - a bunch of parsley - a few sprigs of thyme (green or dried) - 2 eggs - 200 gr sour cream - 3-4 liters of water
Spicy sausages & # 8211 butchers and Hungarians
Last week I prepared the bacon and Christmas sausages, which I took to the country to smoke. Today was the day of the harvest, that is, I was recovered the advantages, they came out this year exactly as my doctor prescribed, very good, keep eating. Until two years ago, when I was roaming the woods, I made sausages only with wild boar meat, it is by far the exceptional meat for sausages and not only. While I was a hunter, I didn't even want to hear about pigs civil, the wild boar is by far the king of sausages. Fortunately, there is an alternative Relationship of the wild boar, namely the mangalita pig, a breed obtained by crossing domestic pigs and wild boars, whose meat has a taste and texture very close to the wild variant, in fact this breed is said to be pork salmon or four-legged olive oil, due to the percentage of unsaturated fatty acids that reaches 70%, a percentage similar to that found in salmon or olive oil. If in the south and east it is a bit harder to find, in Transylvania more attention is paid to the charcoal.
Until three years ago, we made butchers-style sausages, seasoned relatively in the classic style, meat cut from the steak. Three years ago I discovered the recipe of some of the best Hungarian sausages & # 8211 Csaba, from which I first ate in the years & # 821790 right in Békéscsaba & # 8211 a small town near the border near Arad, the place of origin of these sausages. They are very spicy and have an unmistakable taste, like sausages Csaba is one of the (registered) culinary brands of Hungary. The spice that makes the difference is cumin (replaces pepper), sweet and hot paprika of very good quality. They are made only from pork, bacon and necessarily smoked. The recipe is published on the website hungarikum.hu, in Hungarian. I don't have them with Hungarian, but I have friends who translated it for me. Therefore, because we like each other, I play a part Csaba and some butchers. Let the table be rich.
Transylvanian sausages - Recipes
Chorizo sausages are an expensive and exclusive product. But in reality they are no harder to prepare than traditional sausages. In addition, you only need these spices specially mixed together to give you the unmistakable aroma of chorizo sausages: Spanish paprika for red, chili and pepper for a spicy taste, cumin and coriander for flavor. You can also use this spice mixture for pork steak.
This product is available in two packaging variants: plastic bag or
Glass jar. Labels contain all necessary data: ingredients, expiration date, batch number, country of origin, barcode
Ingredients: paprika, chili, sea salt, coriander, cumin, black pepper.
Does not contain sugar, other additives or preservatives.
Carnati Chorizo de Casa recipe
2 kilograms of fatty pork, large minced
4 tablespoons Spices for Chorizo Sausages
1 head of crushed garlic in a mortar
Method of preparation:
YouTube video clip
Grilled meat and sausages - an old recipe, since the world
I still remember the jars full of meat and sausages, in light orange lard, that Buni kept on the balcony. One of our great pleasures was to go to the balcony "armed" with a slice of bread and a knife, to grease our bread with lard DIRECTLY from the jar. And, I don't know how it was made, but next to it was always the jar with our favorite pickles: cauliflower and pickled gogonele. Few "snacks" have ever enjoyed my life like a slice of bread with butter or lard directly from the jar, from meat and sausages, eaten there, on the balcony, with a large piece of cauliflower in the other hand!
GÁRNIȚĂ, garnițe, s. F. Metal vessel with which milk and other liquids are transported. That's what the DEX says. And yes, in the country this is how the meat is best preserved: well fried, then put in the garnish, between layers of lard and kept cold, in the cellar. We use tightly closed jars to preserve meat and sausages and the results are excellent: it never spoiled! Not that it would break… if you understand what I meanâ & # x20AC; & # x2122;
Before we move on to the ingredients and how to prepare the Meat and Sausage recipe for garnish, let me tell you something. We used fresh meat, from "our pig" and also, homemade sausages, very spicy and smoked. Precisely because I had very well seasoned sausages, I did not season the meat. But, if you want, you can season the pieces of meat before frying or you can season the lard in which you fry them with bay leaves, peppercorns and allspice, sweet or smoked paprika, etc.
Ingredients for Meat and sausages garnished:
- pieces of pork (shoulder, leg)
- homemade sausages
- enough lard to fill used jars
For the meat and sausage recipe at the garnish, cut the meat and sausages into suitable pieces. In a large pot, melt the lard. First fry the sausages (to flavor the lard), until they are well browned. We take them out with a spatula, we leave them aside. Then fry the pieces of meat until they are done (test them). Then put the pieces of meat and sausages alternately in jars and pour the melted lard on top, so that they cover the meat and sausages very well.
We keep the jars cold, in the pantry or in the cellar. When do we need sausage / sausages? We simply put the amount we need in the jar and heat them. And the lard? Do you know how it goes well lying on a pita? With a little paprika on top and mash with a red onion, broken next to it? I still remember my beloved grandfather, who "broke" the red onion, water, in a towel, with a little salt. He squeezed it well in the towel, then put another drop of vinegar on top! Pfffff!
I hope you enjoyed today's recipe and it brought you the same good memories that it brought to me! May you be the best! & # x2665