Other

Traditional pork sausages

Traditional pork sausages



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We wash the meat, cut it into cubes and then pass it through the mincer.
Peel a squash, grate it and squeeze the juice.
In a larger saucepan put the minced meat, crushed garlic, salt, pepper to taste, paprika and hot peppers.
We mix them well and put the meat in the fridge for about 1 hour because it tastes like all the spices.

We wash the mats both on the outside and on the inside, putting water on the inside we will see where they are broken.
We attach the sausage utensil to the mincer, and we put a mat on it and at the end we make a knot.
We put meat in the mincer, then we spin, someone holds the end of the mat to be filled more easily.
We make them as big as we want, we make them smaller, we twist them when we have the desired size, we continue filling the mat doing the same until we finish the whole meat composition.

Overnight we hang them on a wooden bar in a cool place or, if you don't have this possibility, put them in the fridge.

My family wanted them to be smoked, so my mother took them to the country and smoked them a little, the next day after I prepared them. She deserved this task.
Store in a cool place, in the freezer or in lard. A few of us put them in lard.
Have a craving dear!


Six other products are becoming traditional

The Ministry of Agriculture and Rural Development granted another producer in Bucharest six certificates for traditional products last week.

Thus, he received a certificate for six traditional pork products: caltaboș peasant craftsmen of taste, peasant drum drummers of taste, housewife craftsmen of tastes, butcher sausages craftsmen of tastes, peasant sausages craftsmen of tastes, lebăr peasant craftsmen of tastes.

Butcher sausages craftsmen of tastes are a meat dish specific to the cold season, not absent from the holiday tables, especially on Christmas and New Year. They are obtained from pork back with fat and hard bacon, and the ingredients used are: coarse salt, garlic, black pepper, paprika. The tradition of making sausages is inherited from the guilds of Bucharest 200 years ago and has been preserved until today.

The peasant Caltaboș is a craftsman of tastes is a preparation of pork, pork entrails and rice, specific to the cold season. The secret to a special taste of the product is given by the choice of spices and the balance between the pork organs and the fat used in this preparation and the corresponding smoking. The traditional caltaboș product is consumed as an appetizer, especially during the Christmas holidays. The manufacturing tradition is inherited from the Bucharest innkeepers, with an age in the area of ​​over 50 years, being passed down from one generation to another.

Peasant sausages craftsmen of tastes are obtained from pork shoulder with fat and hard bacon, from pigs raised on famous farms, and the ingredients used are: coarse salt, garlic, black pepper, paprika. The secret of tasteful peasant sausages lies in the quality and freshness of the meat and the fact that it is cut into bards, quality ingredients in the right proportions and their proper drying / smoking.

Homemade craftsmen of taste it is obtained from pork liver (70%), pork and pork puree and the ingredients used are: coarse salt, black pepper, greens, raw and boiled eggs.

Homemade craftsmen of taste is a meat dish specific to the Easter holidays, not missing from the Easter table. The secret of home-made craftsmen of tastes is the specific composition, which is found in a proportion of over 70% pork liver and greens in the correct proportions, puree and proper baking / smoking.

The peasant leper craftsmen of taste is a preparation of pork liver and pork, specific to the cold season. The secret for a special taste of the product peasant leprosy craftsmen of tastes is given by the raw material, the spices used, as well as their cooking time.

Peasant drums craftsmen of tastes is a traditional dish made from pork rinds and organs. The secret of the taste lies in the mastery of the use of spices mixed with organs and pork that reminds of the aroma of the traditional product of yesteryear.

We remind you that MADR supports local producers, encouraging them to register their traditional products in order to promote local products, diversify production, and to maintain the national heritage in terms of taste and flavor of authentic dishes prepared according to ancient recipes. In this way, traditional products become tools for promoting certain regions, keeping alive the national consciousness and identity, on the one hand, and the increased interest in discovering the values ​​of the place, on the other hand.


Traditional sausage recipe:

Traditional sausage ingredient:

6 kilograms of pork (meat), 10 meters of small intestines of pork, salt, thyme, paprika and 10 cloves of garlic.

Traditional sausage recipe. How to make the best homemade sausages

Method of preparation: The pork is washed, chopped in the mincer and set aside. Prepare the spices: paprika, salt, thyme and clean the garlic. Pork intestines stretch and blow through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat. But be careful! Only put the sausage stuffing funnel on the mincer, not the cutting knives. Read more HERE


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Traditional pork sausages! Try this traditional recipe!

Anyone can prepare some sausages at home, following a traditional recipe. The secret lies in the quality ingredients.

INGREDIENTS

1.5 kilograms of fatty pork
2 meters of pork
40 grams of garlic
30 grams of salt
8 grams of pepper
25 grams of sweet paprika
250 ml meat soup with bones
1 tablespoon dried thyme

and set aside. The spices are prepared, and the pork intestines are stretched and blown through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat.

What do you have to do:

Wash the mats well. Chop the meat with the fat, then mix the meat with salt, ground pepper, paprika, thyme and garlic meat juice.

Knead the mixture until smooth and gradually add the meat juice until the mixture becomes malleable.

Roll the pork intestine on the mincer. After the entire intestine has been rolled, make a knot at the end of it. Put meat in the mincer and gradually fill the intestine.

Push the sausages from place to place to eliminate air gaps and allow the sausages to drip. Put the sausages to drain and mature overnight in a pantry.


Pork sausages. A recipe only for Christmas

The Christmas period is approaching, the period of the Winter Holidays and the New Year, the holiday meal is not complete and it has no charm without the smell of fresh sausages prepared at home. How do we make traditional Romanian sausages?

Tips, secrets and tricks for some successful homemade sausages

First of all, the variety of meat and what kind of meat you choose for mincing matters the most in the taste of the sausages, then the spices well chosen and dosed properly and according to taste. Because of this, it is preferable to choose fresh meat from pigs raised in the household, the meat of animals raised in the country is darker in color, has a stronger consistency, and the taste is very different from meat in stores. The best minced meat for sausages is: fatter pork, pork leg, pork tenderloin, pork breast.

For a better taste, chop a few pieces of pork mice that will give a special taste to the sausages, and when frying the sausages will result in a sticky and tasty gelatin specific to pork fat.
Spices are put according to everyone's preference, the most used are: ground pepper, paprika and sweet pepper, garlic, ground thyme and salt. Smoked paprika gives a special flavor to sausages.
Crush the garlic very well and rub with salt until it becomes a paste (garlic cream), do not put garlic given by the machine or cut into slices, it is not aesthetic and I don't think that when you eat a fried sausage you want to find pieces of garlic or thyme sticks or other spices through it.
In the composition of minced meat and spices add warm water, the ingredients will mix better, the meat will be softer and easier to work with, otherwise the meat will be hard and piled up.

Preferably buy ready-cleaned pork mats, if they are not cleaned then the mats must be very well washed and kept in water with salt, peppercorns and a little vinegar to eliminate the bad smell of the intestines. Mats are chosen thin or thick, if we choose thin they will cook faster, and thick ones harder.
Even if we want to freeze freshly prepared sausages, it is good to keep them hanging in the open air for 1-2 days to dry. Likewise, if we want to smoke them, we do not immediately start smoking freshly made sausages, they must first be smoked a little.
The sausages do not fill immediately, I put the composition in the cold for a few hours, then mix again and adjust the taste of salt and spices if needed.

We will use the following ingredients (it is calculated according to how much meat we have): 10 kg of fatty pork, 5 tablespoons of large salt, 4 tablespoons of ground black pepper, 4 tablespoons of paprika, 4 tablespoons of ground thyme, 300g garlic, 2 cups water or bone soup (meat), 12m pork mate. If we have leaner meat then we add pork bacon, with approximately 70% lean pork and 30% pork fat.

How to proceed, cut the pork into small pieces and chop through a meat grinder, place in a large bowl and mix well. Garlic is cleaned, crushed and rubbed well with 1-2 tablespoons of coarse salt, rub the bime until it becomes a paste.

In a cup of hot water or meat broth, melt the rest of the salt well. Mix the meat very well with all the spices and warm water until you get a bound paste and easy to work with. Keep cold for 1-2 hours, then mix again and adjust the taste of salt and pepper if needed. The purchased pork mats are removed from the package and kept in warm water for 10 minutes, then carefully unwrapped and sulphured in each mat to make it easier to put on the sausage device. Mount the mincer without a knife and a sieve, only with the sausage filling device (funnel), put a mat and fill it easily with the prepared mixture.

The prepared sausages are kept cold hanging on the balcony or under the roof of the house until they dry a little, then they can be smoked or frozen at any time we want or we feel like a fresh sausage.


Traditional Ruștior sausages, the newest product on the local market (PHOTO)

Sheep and pork sausages, sheep pastrami, salami, drums, caltabosii and scallops made from the meat of animals raised on the Șieului Valley are the newest products you can find at the local market on Saturday, at the Evangelical Church. Chef Dănuț Lihat, who works as a chef in restaurants in Dej, Gherla and Vatra Dornei, joined the Produs Association in Bistrița-Năsăud after opening a butcher's shop in Ruștior.

Lihat started production this year, in full pandemic, because it obtained a financing through the Start-Up Nation Program, and with the money received it bought equipment for meat processing. The building where the butcher's shop and other facilities operate was made with his own money.

“I opened a butcher's shop in Ruștior where we make traditional products without preservatives and additives, with that old taste. I use pork, beef and mutton from the area, from farmers who raise animals on pastures. We make mutton and pork sausages, mutton pastrami, pork salami, pork and beef, drumsticks, caltaboşi, jumari, jumari pasta. I make them all according to traditional recipes I grew up with, with certain spices that I know from my mother, but also what I learned from other places where I went to work as a chef. I have five employees ", said Dănuț Lihat, present on Saturday for the first time at the local market.

As it has just hit the market, he says it doesn't have high prices. "Natural food is a bit more expensive, but we try to go with the lowest possible prices. Especially with this pandemic, people don't have much money and we try to sell at decent prices ". For now, the man sells his products at the local market and at Ruștior.


Virsli Ingredient:

  • 1.5 kg. lean sheep or goat meat, carefully cleaned of fat
  • 300 grams of raw pork bacon, preferably from the hard one (from the back)
  • 50 grams of garlic (count 30 grams / kilogram of composition)
  • 30 grams of coarse salt (preferably without iodine, if you want to keep the sausages longer, the proportion I use is 15 grams / kilogram composition, if you like saltier you can go up to 20 grams / kilogram)
  • 20 grams of ground pepper (10 grams / kilogram)
  • 1 tablespoon sweet paprika, flavored (put to taste)
  • 1 teaspoon of hot paprika
  • sheep mate (found in supermarkets, salted)
  • hot water (about 200-250 ml.)

Prepare Virsli:

1. Cut the meat and bacon into cubes suitable for the mincer (so that the machine & # 8222 swallows them well). Put them in a tray and leave them in the fridge overnight.

2. The next day, the meat and bacon are passed through a mincer, through a not very small sieve. The Naumann 300 shredder was very helpful to me, which paid for the task quickly and optimally.

3. I also put the garlic through the mincer, then I added a handful of meat that I passed through the machine a second time, eliminating the garlic that could have remained through the mincer.

4. Add all the spices over the minced meat and bacon.

5. Add warm water little by little, as long as it is necessary to knead the composition lightly and not to be too thick. I put about 200 ml. of water.

6. Knead a & # 8222evaluated homogeneous & # 8221 of all the ingredients.

7. Until the composition rests a little, put the sheep mats in the evening in warm water.

8. After they have come loose, check that the mats are not broken, inflate them with air, then mount the sausage filling device, the smallest size, on the mincer, grease the spirit with a little oil and pull out the mats. this one. To make it easier, a small amount of composition is pushed through the spirit.

9. Fill the stems carefully so that there are no air gaps, then twist them well at about 17-18 cm., As they fill, forming the sausages.

10. After the sausages are ready stuffed, put them on a wooden stick and let them soak in a well ventilated place (preferably outside, in the wind), for about 1-2 hours, until we touch them we feel close dried.

11. Regarding the smoking of sausages, I heard two options: the first, that it was smoked with beech wood, the second (including from the gentleman from Batrana who gave me the recipe) that it was smoked with cold fir wood smoke. Well, this time I tried to reconcile the goat and the cabbage, as they say, so I prepared two packs for smoking in which I put 70% cherry wood (which is hard essence, like beech) and only 30% (or even less) fir chips, well soaked in water. The idea is to smoke well, with the wood essence that everyone likes and, as far as I know, it is preferable to use hard essence, if you can not give completely cold smoke. How to make wooden packages for smoking I explained in the recipe Sleep on the grill, with smoke aroma (click on the link for details).

12. I lit the fire in the grill on a single side burner, I placed the packages directly on the burner and as soon as they started smoking, I extinguished the fire completely. After the temperature dropped to about 60 degrees (my grill has a thermometer on the lid that indicates the temperature), I placed the sausages, with the rod, in the makeshift smoker.

Virșli smoked for about 3 hours, until the packages no longer smoked. I checked the smoker every 30 minutes or even more often, if the chips in the packages tended to ignite, I sprayed them with water, soothing them. The result was that I was as smoky as the sausages. :))

We couldn't bear not to boil a few pairs immediately, they have to be boiled for 4-5 minutes in boiling water and that's it. The serving suggestion in the first photo of the article. They disappeared in a few minutes, there is almost no flower left in the jar :).


Homemade pork sausages. 3 tasty recipes for winter

A portion of flavored and juicy homemade pork sausages with polenta and a glass of red wine are as simple as they are tasty. We especially appreciate it in the cold season, when we feel the need for consistent and nutritious dishes. And on holidays there are probably few meals where homemade sausages, a traditional dish of the most popular, are not placed in a place of honor.

Sausages are easily prepared in the home kitchen, and the advantage is that we know exactly what meat we use, and we can vary the spices according to the taste of consumers. Let's discover 3 recipes for homemade pork sausages, a comforting food for the cold season.



Ingredient:
500 g pork, 2 onions, eggs, corn, Telemea cheese, salt and pepper

Ingredient:
1.5 kg wild boar cutlet, 100g flour, 150 g lard, 250 g parsley root, 250g carrots, 150g onion, 25g garlic, 50g tomato paste, 250ml red wine, 200g fresh tomatoes, 100g lettuce, ground pepper , salt, bay leaf.
Pt. marinating: 1l wine, 1 glass of vinegar, 1 glass of oil, 1 grated onion, 1 grated celery, pepper, allspice, thyme, 2 cloves of chopped garlic.


Video: Homemade Traditional English Pork Butchers Sausage Recipe. The Great British Banger! (August 2022).