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Video recipe of homemade Transylvanian sausages

Video recipe of homemade Transylvanian sausages


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2 Prepare the ingredients

Make sure there is enough fat in the meat you will use. In general, sausages do not use lean meat, but fatter meat, but the proportion of meat is recommended to be twice as high. The fat can come from the meat itself or add neck or bacon. In some cases, pork is mixed with beef.

For the sausage mat, you can use intestines bought from the store or some taken from pork or mate. Remember that they must be washed and cleaned well. They can be cleaned with a knife to scrape the surface properly. Then the mats are put in water with vinegar, to disinfect and whiten. In some cases, in addition to vinegar, baking soda or lemon salt is also used.


Homemade sausages

Christmas, eco or not, it's not like Christmas without homemade sausages. And after seeing on the net some videos with the horrors that happen in the butchers, I came to the conclusion that this year we make sausages at home, even if there is quite a lot of work on them and it is a rather elaborate operation. In every magazine with recipes for the Winter Holidays I found at least one recipe for homemade sausages, but I wanted to find in my sausages, the taste of childhood, so I took my grandfather's recipe book (God rest him in peace, it's been 7 years since he's been with us).

The recipe itself is quite simple, but you need a meat grinder and necessarily provided with a special funnel for making sausages.

Ingredients (I made ½ portion):
& # 8211 4 kg of meat (3kg of meat + 1kg thicker meat for mincing & # 8211 meat)
& # 8211 a piece of about 200-300 g of fatty meat for cooking
& # 8211 pork mate (10m)
& # 8211 3-4 cloves of garlic
& # 8211 salt, pepper, paprika, spices for sausages, all to taste

Chop the 4kg of meat (I do not suggest you buy ready-cut meat, what is in hand is not a lie, so buy your own meat), boil the piece of meat in water with a little salt and let it boil well . Peel and grind all the garlic and add it over the minced meat, along with the spices. Knead the composition for the sausages, adding 3-4 tablespoons of juice from the bones (the one in which the meat was boiled). You will realize that the juice is enough, when the composition sticks and becomes homogeneous, like a paste.

Grease the sausage funnel with a little fat, wash the mats well in cold water and then keep them in hot water for half an hour. We pull the mats on the funnel attached to the meat grinder and fill the sausages with meat.

We tie them to the two ends, so as to obtain a kind of horseshoe, we prick them with a toothpick from place to place and we put it to dry for 1-2 days on a wooden relative. From now on, everyone does what they want with their sausages: they can be smoked or eaten raw, we make them semi-smoked and eat them as such in the assorted steak, at the Christmas table.


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Ingredients Chicken sausages

  • 1 kg. of boneless chicken legs
  • 100 grams of bacon
  • 200 ml. of cold, non-fat chicken soup
  • 18-20 grams of salt
  • 1 teaspoon pepper
  • paprika (1 teaspoon each)
  • 2 cloves of garlic
  • sheep intestines
  • optionally, 2-3 basil branches for another taste

How to prepare chicken sausages, video recipe

Short preparation method (text, printable)

1. Put the sausage mats in a bowl of hot (not hot) water.

2. For the composition of chicken sausages, first cut the chicken into pieces and pass through a meat grinder. Garlic cloves are passed through the car, then the bacon.

3. Put all the chopped ingredients in a bowl. Add salt and pepper and knead well (or mix, if you can). Add the cold soup little by little. Beat until the sausage composition becomes more and more viscous.

4. If you want to prepare the 2 variants of chicken sausages proposed, separate the composition in half. In add the paprika, in the rest the chopped basil.

5. Fill the sheep mats with the composition of chicken sausages. Twist the filled mats from place to place, to the desired length. The sausages are pricked with a needle from place to place so that they do not explode during cooking. Allow to simmer a little and cook as desired (in a frying pan, stewed, grilled, etc.). They can be stored in the freezer for up to 6 months.

Did you like this recipe?


Culinary recipes & Gastronomy with Radu Popovici. We cook with: Homemade sausages

We have gathered in this category a lot of sausage recipes. There are quite simple recipes that you can each make at home. Besides sausage recipes, you can also find other recipes in which we used homemade sausages as ingredients.

What sausage recipes can you find here?

  • smoked sausages, Chinese sausages, chorizo ​​sausages, sheep sausages, Toulouse sausages, spicy sausages, pork sausages

In Munich, Ana has beer (7)

About Andechser am Dom I arrived in Munich on August 16, at [. ]

Pork sausages with smoked cheese

Pork sausages (homemade) & # 8211 Recipe with smoked cheese Pork sausages are [. ]

Homemade food for Christmas

Acusica comes in December. I have bad news, good news and even better news. [. ]

Knackwurst with cabbage

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How to make a homemade sausage recipe?

The meat is chopped

The meat is chosen from skins, veins, blood clots, washed, dried well with napkins and chopped. The size of the chop depends on each family. We chop with an average sieve, of 4.5 mm, but there are households that chop at a sieve of 3, or bigger, of 6-8.

It depends on how you want the meat to be, finer or bigger. You can also chop the bard (from a knife), but we are already entering another recipe & # 128578.

We have an electric mincer, we also have a 22 manual machine, THREE SWORDS, good, but we also use the old, small machine. We have this shredder since we got married, received from an aunt, who had also used it for many years & hellip It's very good.

I gave both variants, also for sausages made of whole pork, but also pork + beef. We use pork belly (belly, lap), I give all the names, so you know what I mean - that part that has strands of fatty meat.

This meat is more tender, the bacon being mixed with the meat, it does not melt immediately when the sausages are fried. See what special jam your sausages will have, if you follow this recipe. & # 128578

I did all kinds of tests until I reached these amounts of meat and spices.

2. Seasoning homemade sausages

I recommend you to grind the spices fresh, because they will have a completely different taste, than if you buy ground spices.

Put the minced meat in a bowl (covata, large saucepan, etc.), add the freshly ground spices (pepper, allspice, hot pepper, coriander), paprika, salt and thyme.

Thyme does not grind, because it will change the color of sausages. You don't want to have green sausages, do you? & # 128578.

Garlic is cleaned and ground very finely, pour bone soup (ideally) or cold water, mix and set aside.

This is done before you start chopping the meat, so that the garlic leaves all its flavor in the liquid. Strain and use only the juice for sausages, not crushed garlic

3. Kneading homemade sausages

It is very important that the sausage meat is very well kneaded. Kneading should be done very patiently, lasting 20-30 minutes. Yes, there will be enough scoundrels to comment. But, please try the recipe as I told you and then we discuss & # 128578

Kneading the meat very well, everything binds better, an emulsion of fat and water is formed, the spices and salt mix much better, the taste is more uniform, and the sausages, although it seems hard to believe, will be more tender, as if easy fluffy. & # 128578

4. Tasting homemade sausages

Ah, the long-awaited moment! Quickly heat a pan and discard 2-3-20 dumplings (meatballs) from the sausage paste and fry them. Taste without bread, without mustard.

Enjoy and see if you like the taste. Don't add anything now, leave it like that, even if it seems that salt or pepper is still needed.

5. Rest

Put the homemade sausage paste in the cold and leave it until the next day. Not in the freezer, but in the cold, or maybe stay in a cold room.

6. Kneading

The next day, take the meat out of the fridge and knead again for at least 10 minutes.

Yes. Because overnight the salt has dissolved, the other spices have made their place aggressively or gently among the meats, so kneading is needed again.

7. Tasting

Again and again, fry 2-3 meatballs and taste. Now see if you need any more spices to your taste. If you want more, add more salt, pepper, thyme, garlic & hellip. Knead again, as I see it has started to please you. # 128512

8. Mats (intestines)

Use pork or sheep intestines, which you want, which you have & # 128578. Wash well in slightly warm water, then leave for 30 minutes in water with lemon slices or a little vinegar. It will whiten the intestines and remove some of the specific odor. Not,. will not smell of roses, so do not ask & # 128512

9. Filling house sausages

Fill the sausages as well as possible, not too hard to crack the mat, but not the labartati & # 128578. Green not too green, but green to be & # 128512

We have a special sausage for sausages and it goes fast. But it is also possible with the shredder, to which the special funnel is attached.

10. Sausage sausage

After filling, the sausages are left like this, or smaller or larger heads are made, as desired. Hang in a cool, dry place to dry. Leave to dry for 24-48 hours, as desired. We have a smoking dryer & ndash see here, made by my husband.

11. Smoking homemade sausages

After drying, the sausages can be smoked in hot smoke for 2-3 hours or in cold smoke for 1 day. It is good to leave them in the smoking room for about 48 hours, after the smoking is over. In this way, the smoke has time to become uniform. Smoking is done with fruit tree wood, or with beech, oak. See how to make a smoker & ndash click here.

It looks like this, just take it from smokers, sausages and salami & # 128578. In our country today, December 1, it was 18-19 degrees outside and strong sun & # 128578

12. Drying sausages

Now, smoked sausages or not, they can be left to dry, in a cool and airy place. We cut them and put them in the freezer, vacuumed, 4 in a package.

It 's hot in Italy, where we live now, so we don't leave it out until winter, what do we want to leave on dry land? # 128578 Do you like what our pantry looks like? We have everything hanging from the beam & # 128578

Different colored splints from sausages and salamis are because they are different types, they are not all the same. Yes, they are all made by us, see the recipes in SMOKING & ndash here.

This is how we prepare homemade sausages. We do it several times a year, not only for Christmas, because we like to make our own dishes at home and not buy them.

We also do it for friends, not only for us it is everything you see in the pictures & # 128578. This is what fried sausages look like, see how juicy and chubby they are! Too bad you can't smell and smell!

I invite you to see a video in which we show everything we do:

There are several kinds of sausages on the grill, to suit everyone's tastes

Look here like I did last time, there are several kinds of sausages and salamis. I wrote and published some of the recipes (poultry sausages, cabanos sausages), but I still have to write. Stay close & # 128578

Don't forget the main ingredient:

Sprinkle with plenty of love and a touch of kindness!

What do you choose from my pantry? I'm waiting for you with the Plowman, the carol, the star & hellip How many stars is this recipe worth? Write it in the form below & # 128578

You can also consult this video video, as well explained:


The recipe for homemade pork and beef sausages has been tried by our readers, below are just some of their dishes:


Ingredient:
2 baguettes, 4 Oltenian sausages, Mayonnaise, Ketchup, Mustard, 1 small red pepper, 1 tomato, 1 small green cucumber, sea salt, finely chopped cabbage

Ingredient:
125 grams of flour (1 glass), 2 eggs, 120 ml of milk (half a glass), 120 ml of water, mineral water 'or soda (half a glass), 30 grams of melted butter (2 tablespoons), 2 teaspoons of sugar (only for sweet fillings), a little salt (a quarter of a teaspoon), a few tablespoons of frying oil


The best sausage in Banat is made in Lipova! This was decided at the Banat Sausage Tasting in Lugoj. PHOTO!

LUGOJ. Homemade sausages, pork or beef or game meat, with many spices and prepared just like in Banat! On Thursday, the people of Lugoj tasted over 40 assortments of Banat sausages made by the best butchers in the area.

One of the oldest trades in Banat was appreciated by Lugoj residents at the 33rd edition of the traditional Banat Sausage Tasting & # 8211 & # 8222Worschtkoschtprob & # 8221 & # 8211 organized every year by the German language weekly & # 8222Banater Zeitung & # 8221.

14 Banat butchers and 12 sausage companies entered the competition launched by & # 8222Banater Zeitung & # 8221. The private producers brought with them 17 assortments, and the producing companies entered in the competition 24 assortments of sausages.

Dozens of Lugoj residents tasted the sausages presented at the Banat Sausage Tasting. They especially preferred smoked and sausage homemade sausages or spicy ones.

& # 8222I tasted more of the spicy ones. A beer would have gone to them anyway & # 8221, one of the tasters told us.

The mayor of Lugoj, Francisc Boldea, also entered the competition, as a private producer. He came with sausages prepared according to Vasi Spircu's recipe.

& # 8222I have a very old recipe, Vasi Spircu gave it to me, only I know it, and even if someone helps me prepare it, I take it out when I put the ingredients. To be good, the sausage must be cold smoked, and the spices must be natural & # 8221, told us Francisc Boldea, the mayor of Lugoj.

Another sausage producer, former local councilor, Negrutiu Cotizo, boasts the same recipe. But Boldea says that Negrutiu Cotizo doesn't even have the original recipe.

& # 8222I brought homemade sausages like Buchin, according to Vasi Spircu's recipe. E un mezel putin mai picant decat cel obisnuit, cu mai multa carne decat grasime, are 80% carne si 20% grasime. Cred ca cei mai buni carnati banateni trebuie sa fie facuti din spata de porc”, ne-a marturisit Cotizo.

La eveniment a participat si unul dintre cei mai varstnici macelari din Banat. Tiberiu Gaspar are 92 de ani si a tinut mortis sa fie prezent la degustare. Este unchiul lui Negrutiu Cotizo. Tiberiu Gaspar a fost un macelar iscusit. S-a apucat de treaba de la varsta de 16 ani si si-a facut ucenicia la Deva.

Cel mai bun carnat, la Lipova

Dupa o degustare ca la carte, de mai bine de jumatate de ora, juriul a decis: cel mai bun carnat inscris in concurs, la sectiunea producatori privati, ii apartine lui Edwin Zaban, macelar de seama din localitatea Lipova. A venit la Lugoj cu cel mai bun carnat din carne de mistret si i-a cucerit pe degustatori.

„Cred ca a contat foarte mult faptul ca a fost carne de vanat, ca a fost mai deosebita. Nu am o reteta anume, mereu inventez ceva, pun mai multe condimente sau mai putine. Am invatat sa fac carnati de la tata, anul trecut am iesit pe locul III”, ne-a spus Edwin Zaban.

Locul II a fost castigat de Martin Horst, banatean din Timis, cu carnati de casa picanti, dar si de Dan Boitos din Costei, care a pregatit tot carnati de casa. Pe locul al treilea s-au clasat 3 macelari: Sorin Marcu – cu carnati de casa, Sauer Wolfgang – carnati cu chimion si Walter Winter – carnati de casa.

Castigatorii au plecat acasa cu premii care consta in produse electrocasnice cu care sa isi poata pregati cei mai buni carnati banateni. Toti participantii au primit insa diplome.

La capitolul firme a castigat una dintre cele mai renumite din Banat, dintr-o mica localitate de langa Caransebes.

Banater Zeitung este tiparit inca de la inceputul anilor ’90, ca supliment saptamanal al singurului cotidian de limba germana care apare la est de Viena, „Allgemeine Deutsche Zeitung für Rumänien”.



Comments:

  1. Hsmilton

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  2. Olivier

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  3. Jerric

    Removed

  4. Felix

    I agree this topic is already so boring!

  5. Geronimo

    I apologise, but this variant does not approach me. Perhaps there are still variants?



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