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Sausage

Sausage


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The liver, heart and kidneys are boiled in salted water, bay leaves and peppercorns. Remove, allow to cool slightly, pass through the mincer (or through the food processor as I did), add the minced meat, rice, salt and pepper but also about 1 1/2 cups of water in which boiled the liver. Homogenize the composition well.

Attach the sausage (the sausage filling device) to the mincer, roll the mats, fill them with the above composition. Prick well with a toothpick, put them to boil in the water in which they boiled the intestines, adding salt, pepper, bay leaves to taste, if necessary. Boil over low heat until the rice swells, always pricking during cooking.

Good appetite!!!


CHRISTMAS RECIPES. The best caltabosi recipe for the WINTER HOLIDAYS

Photo: Pixabay.com

WINTER HOLIDAYS. Unlike lebar, caltabos also contains various entrails and rice, and the recipes differ from one region of the country to another. WINTER HOLIDAYS The secret to a special taste is given by the choice of spices and the balance between the pork organs and the fat it contains.

WINTER HOLIDAYS. Unlike lebar, caltabos also contains various entrails and rice, and the recipes differ from one region of the country to another. WINTER HOLIDAYS The secret for a special taste is given by the choice of spices and the balance between the pork organs and the fat it contains. WINTER HOLIDAYS


Traditional caltabos recipe. How to make the best caltabos

Traditional caltabos recipe. How to make the best caltabos. Caltabos is a preparation specific to the winter season. In general, it is prepared after cutting the pig, using its internal organs. You can buy ready-made, from stores and food fairs. But if you don't like any of them and you want to make your own calbatos? In this case you have to follow the basic recipe, and the rest are personal taste decisions.


How to make a recipe for Moldovan caltabos or Moldovan chisca?

I usually do caltabos when I do drum and lebar , so I choose organs from there for the caltabos.

The spleen and liver (it can be put in the lungs, but I don't like it) are washed and boiled in salted water, bay leaves, peppercorns and allspice, cooled and chopped.

Peel the onion and cut it into small pieces, put it in a pan with 2-3 tablespoons of oil and leave it to soften slightly, then add the rice and 150 ml of water. Leave it until all the water is absorbed and the rice is light. swollen.

Chop the meat through a large sieve, add the chopped organs, onion and rice, spices to taste and fill the intestine. Tie at the ends and prick with a toothpick from place to place, so as not to crack when boiled.

There are several ways to prepare: boiled, fried in oil or lard and in the oven. I make it in the oven. I put the caltabos in the tray, I add sliced ​​roots (carrot, parsley, celery), water and a little oil and I put it in the oven, at the right heat. After 30 minutes, check and prick with a toothpick.

It is ready when no liquid comes out at all, when it is stung.

Take it out on the plate, leave it to cool and then serve it with other crap, together with your loved ones. & # 128578

I also recommend the recipes for drum, lebar, meatballs, homemade sausages, ideal for the holidays.

Tips from Gina Bradea

You can add in caltabos and a little smoked bacon cut into cubes, in this way the caltabos will have a light smoky taste and a beautiful, mosaic appearance.

In short, caltabosii are a kind of sarmale, but in another form and without cabbage. The taste is very close to that of sarmales! & # 128512

Caltabos video recipe

You can see the recipe in video format here:


Homemade caltaboşi: traditional recipe

Also known as chişcă, these homemade caltabos are one of the dishes that were not missing from the table as a child, during the winter holidays. I took the recipe tested and appreciated by the guests who crossed the threshold of the house, as well as by the family. Here are the steps you need to take to prepare homemade warmers!

Ingredients for homemade warmers:

2 cups rice
2-3 onions
2 cups with scallops + 200 grams of chopped liver or 1/2 kilogram of minced pork
2-3 pieces of pork intestine of 30-40 centimeters cleaned, washed and kept for a few hours in water with a little vinegar
salt
freshly ground black pepper
spices (bay leaves, allspice berries)
4-5 cups hot water
2-3 tablespoons of lard or oil

5 steps to prepare homemade warmers:

1. Peel an onion, finely chop it and brown it in a pan in which you have added hot oil. Add the rice, let it harden for another 1-2 minutes, then add the hot water.

2. Mix well, boil the composition for a few minutes to boil, then allow to cool. Add the minced meat, 2 chopped bay leaves, salt and freshly ground black pepper to taste.

3. If necessary, add more hot water until you get the consistency of a flowing cream. Fill each intestine about 3 quarters, because it increases the composition when boiling.

4. Tie tightly at both ends and put in boiling water to boil with salt, bay leaves and allspice berries. Leave to boil for 2 hours on low heat. Do not sting or spoon in the pot, so as not to break. When they are ready, they are carefully removed.

5. Serve well browned in lard or oil, with sauerkraut salad and childhood memories spent with parents.


Traditional House Slippers

Today we will do Caltaboși. In my family we always make them according to this recipe. Caltabos come out very well seasoned and flavorful. Homemade sausages are not only fresh, they are also much better in taste and we know exactly what they contain.

Cooking ingredients:
1.5 kg of mice
1 pork head cut in half, without duck
2 kg of pork liver

In a larger pot, boil the head and the mouse. Put cold water until the meat is covered. Let the meat simmer for 4-5 hours until it comes off the bone.

When the meat is cooked, take it out of the pot and let it cool a little.

Put the liver in the same water in which the meat was boiled and cook it for about 30-40 minutes, or until we stick a toothpick and no blood comes out. We take it out of the boil.

Patiently loosen the meat from the bone of the head.

Now we're going to grind the meat. In the meat mincer, alternately add meat from the head, liver and rinds, until we finish chopping it all.

Ingredients for making caltabos:
about 10 meters of sausage mats
boiled and minced meat that I made earlier
2 larger heads of garlic that I gave through the grater
salt and pepper to taste, about 4-5 tablespoons of each
400 ml of the liquid in which the meat was boiled
2 tablespoons paprika

In a larger bowl put the minced meat, salt, pepper, paprika, garlic and the liquid in which he boiled the meat. We mixed everything very well by hand for a few minutes.

We fill the sausage making machine with this mixture. We take a piece of mat and tie it with thread. We put it on the sausage making machine and fill it, then we tie it to the other end with the same thread. We continue to do the same until we finish the whole composition. I made 10 meters of caltabos.

In the same water in which we boiled the meat we will boil the caltabos, but first we add about 300 ml of cold water, to cool the liquid a little. If we put the caltabos directly in boiling water, it would crack.

We put the caltabos in the water and leave them on the fire just enough to boil. Then we turn off the heat and let it sit for another 30 minutes.

Remove the caltabos from the water in which they boiled in a bowl of cold water. We wash them a little of the fat on them, then leave them on a tray to cool. I let them sit overnight in a cool place.

Look how good the next day looks! The caltabouses hardened and I was able to cut the perfect slices. They taste great. I love to eat them with both mustard and apples.


Caltaboş RECIPE. How to prepare the caltaboş

1. For starters, wash all entrails thoroughly with plenty of cold water.

2. Boil a large pot in which you add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and the meat are boiled, all cut into large pieces. They must be cooked over low heat.

Caltaboş RECIPE. 3. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm.

4. The rice should be washed in cold water and browned in two tablespoons of lard, until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a small fire and let it boil for another 10 minutes, covered with a lid. At the end, let it cool completely.

5. Finely chop the onion and brown in the remaining lard.

Caltaboş RECIPE. 6. Boiled pork and offal are given through the mincer.

7. Place the minced meat in a very deep bowl and mix well with the onion. Add the ground pepper, allspice and nutmeg. Knead well by hand and add boiled rice, then season with salt to taste.


Sausages

then mix with egg, washed rice, finely chopped onion, salt, pepper, dill, sarmale spices and 1 tablespoon of broth.

The mats are washed very well with cold water

and fill with the obtained composition. It flattens slightly by hand.

In the end, the mats do not have to be very full, because during cooking they also tighten and the rice in the composition swells.

Bring to a boil in water, and when it starts to boil, add the 2 tablespoons of broth hardened in a little oil.


Traditional House Slippers

Today we will do Caltaboși. In my family we always make them according to this recipe. Caltabos come out very well seasoned and flavorful. Homemade sausages are not only fresh, they are also much better in taste and we know exactly what they contain.

Cooking ingredients:
1.5 kg of mice
1 pork head cut in half, without duck
2 kg of pork liver

In a larger pot put the head and the mouse to boil. Put cold water until the meat is covered. Let the meat simmer for 4-5 hours until it comes off the bone.

When the meat is cooked, take it out of the pot and let it cool a little.

Put the liver in the same water in which the meat was boiled and cook it for about 30-40 minutes, or until we stick a toothpick and no blood comes out. We take it out of the boil.

Patiently loosen the meat from the bone of the head.

Now we're going to grind the meat. In the meat mincer, alternately add meat from the head, liver and rind, until we finish chopping it all.

Ingredients for making caltabos:
about 10 meters of sausage mats
boiled and minced meat that I made earlier
2 larger heads of garlic that I gave through the grater
salt and pepper to taste, about 4-5 tablespoons of each
400 ml of the liquid in which the meat was boiled
2 tablespoons paprika

In a larger bowl put the minced meat, salt, pepper, paprika, garlic and the liquid in which the meat was boiled. We mixed everything very well by hand for a few minutes.

We fill the sausage making machine with this mixture. We take a piece of mat and tie it with thread. We put it on the sausage making machine and fill it, then we tie it to the other end with the same thread. We continue to do the same until we finish the whole composition. I made 10 meters of caltabos.

In the same water in which we boiled the meat we will boil the caltabos, but first we add about 300 ml of cold water, to cool the liquid a little. If we put the caltabos directly in boiling water, it would crack.

We put the caltabos in the water and leave them on the fire just enough to boil. Then we turn off the heat and let it sit for another 30 minutes.

Remove the caltabos from the water in which they boiled in a bowl of cold water. We wash them a little of the fat on them, then leave them on a tray to cool. I let them sit overnight in a cool place.

Look how good the next day looks! The caltabouses hardened and I was able to cut the perfect slices. They taste great. I love to eat them with both mustard and apples.


Video: Scotch Eggs Sausage (July 2022).


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