Traditional recipes

Pork sausages

Pork sausages


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Chop the pork, chop the bacon, add the spices, grind the garlic and mix.

Put another piece of meat before boiling, let it boil and the resulting soup is added little by little in the sausage meat until a homogeneous paste is obtained.

The sausage mats have been cleaned and washed beforehand, after which the sausages will be filled.

They will be dried for a day, after which they will be cooled in the pantry.

Good appetite


Romanian pork sausages - A recipe only for Christmas

The tastiest pork sausages, how to make the tastiest homemade pork sausages, homemade sausages made by us in the kitchen much better and healthier than the sausages in the supermarket.

The Christmas period is approaching, the period of the Winter and New Year Holidays, the holiday meal is not complete and has no charm without the smell of fresh sausages prepared at home, the enticing smell of hot cake, sarmale in steamed cabbage leaves and various dishes for the Christmas table, not to mention the decoration of the Christmas tree, the waiting for the snow and Santa Claus with many gifts, because we will forget to cook.

What to eat 5 days after the Christmas meal, so as NOT to gain FAT at all?

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.


Pork and mutton sausages

The meat is passed through the mincer, alternating the three types.

Over the minced meat, add the spices and mix very well, adding a little soup so that at the end you get a bound composition, not very soft.

Prepare the mats to be filled, fix them on the mincer on the special sausage device and fill them with the composition obtained above.

Leave to dry for 1-2 days, then store in the refrigerator.


they are not good ||||| they are super good |||| thanks for the recipe

That's how sausages are made! Congratulations!

the final image is simply colossal, it shows some perfect sausages, at least visually.

I really like this recipe, because I am a big lover of homemade sausages according to Romanian recipes and not only this recipe is very close to my grandmother's recipe which I managed to make due to a good olfactory memory, (grandmother being a long time among those straight) I just want to say that this kind of sausages can be kept in the air and will never dry very hard, and after about 3.4 weeks and even more you can eat raw, and smoked and smoked and are exceptional. Guaranteed not to spoil even if you don't put them in the fridge until summer.

these sausages look good.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Homemade sausages - ingredients, spices, preparation

Ingredient:

  • 1 kilogram of pork leg
  • 500 grams of beef pulp
  • 500 grams of pork tenderloin
  • 6 teaspoons grated salt
  • 1 teaspoon peppercorns
  • 1 teaspoon grated paprika
  • 4 teaspoons grated paprika
  • 1 head of garlic
  • 1 teaspoon grated dried thyme
  • half a teaspoon of coriander
  • half a teaspoon of allspice
  • 400 milliliters of bone broth
  • pig or sheep intestines

Method of preparation:

The meat is cleaned of skins, washed and dried well, then passed through a mincer.

The spices (pepper, allspice, coriander) are ground / ground, because the sausages will have more taste.

Do not put powdered spices in the envelope!

Over the meat add the ground spices, the sweet and hot paprika, the salt, the dried thyme (it is put whole, not ground, otherwise it will change the color of the sausages) and the bone soup in which it boiled and the crushed garlic (put only the juice over the meat flavored, not garlic).

If you do not have bone broth, you can replace it with the same amount of cold water, but the taste will not be as good.

Mix the meat well for 20-30 minutes, so that the composition is well bound and the spices reach everywhere, the taste is uniform.

This kneading has an important role - do not skip this stage and do not do it "longing for the lilies". This way you will get tender, juicy, fluffy sausages.

In fact, kneading like a book is also the secret of the perfect cake dough.

After kneading the meat well, leave it in the fridge for 12 hours. The next day, take the meat out of the fridge and cook for another 10 minutes.

Now the fun begins - putting it in the mat!

First of all, we take care of the intestines: we wash them well in warm water, taking care of the nails, so as not to pinch them. Washed intestines are left in water with a little vinegar or lemon juice for half an hour - so they will whiten and no longer have that unpleasant odor.

Let's move on to filling! Remove the knife and sieve from the mincer, place the sausage stuffing tube and pull the mat on it, wrinkling it.

It is preferable that for this operation there are two people: one put the meat in the machine, another handled the mat stuffed with meat on the other side, so that the sausages came out properly: not stuffed to the maximum (the mat may crack), nor loose (they will have an ugly, uneven shape).

After you have finished filling the intestines with meat, make heads, as you like, then hang them in a dry and cool place to dry for 1-2 days.

What else could be done? Put them on the grill at the end - not before you prick them, from place to place, with a large needle or a fork with sharp teeth, so that they do not crack - and eat them! With lust and good cheer, as befits a holiday. But don't forget moderation!

Photo source: Shutterstock


Pork and beef sausages

In a large bowl, mix all the meat with the crushed garlic, salt, pepper and thyme.

Add the liquid, as desired, and mix well.

The mats are washed very well with cold water, after which they are filled with the prepared mixture.

Leave to dry for 1-2 days, then store in the refrigerator.

I made according to the original recipe and they were delicious.
The second time I put some hot paprika. Just as good but faster.
By the way, I both used sheep mat.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Pork and beef sausages

In a large bowl, mix all the meat with the crushed garlic, salt, pepper and thyme.

Add the liquid, as desired, and mix well.

The mats are washed very well with cold water, after which they are filled with the prepared mixture.

Leave to dry for 1-2 days, then store in the refrigerator.

I made according to the original recipe and they were delicious.
The second time I put some hot paprika. Just as good but faster.
By the way, I both used sheep mat.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Pork chop stuffed with sausages

Because pork chop recipes are always required or rather I am looking for new recipes, I thought I would bring to light this very simple and easy to prepare recipe in which the meat is very tender and flavorful. Her star is the sausage, which must be slightly smoked and spicy, it gives a taste, so be sure to find some of this kind in stores, preferably those with traditional products.

Otherwise, the recipe is really simple, the meat is baked quite quickly, it does not require special ingredients, it can be a Sunday lunch or when you have guests.

Pork chop stuffed with sausages

Ingredients about 6 & # 8211 8 servings:

  • 1.5kg boneless pork chop
  • 2 thinner sausages seasoned and smoked
  • 150ml white wine
  • 200ml cream for cooking
  • 4-5 cloves of garlic
  • salt, pepper, bay leaves, oil

Cut the chop into lengths and season it on one side and on the other with salt and ground white pepper and put the sausages inside, then roll it tightly and tie it with kitchen thread like a roll.

Put a little oil, wine, garlic, a few bay leaves and peppercorns in the pan. Put the chop in the pan, cover with foil and bake the steak in the preheated oven at 180 degrees Celsius for 30 minutes. Take the foil down and leave it for another 15 minutes until it browns nicely.

Remove the chop from the pan, discard the bay leaves and peppercorns. Crush the garlic and put it back in the pan, add the cream for cooking. Slightly unwrap the thread and cut the chop into slices that we place in the pan over the sauce.

Serve with mashed potatoes, sauteed vegetables or rice.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Step by step preparation of pork sausages

Ingredient:

  • 5kg pork meat
  • 2kg fatty pork
  • 4 cloves of garlic
  • thyme
  • salt never (to taste)
  • paprika
  • black pepper
  • ground coriander
  • mix spices for sausages
  • 200ml cold water
  • approx. 10m mate

Method of preparation:

Pork is ground in a meat grinder, preferably electric because it does the job much faster.
Peel the garlic and prepare the spices.

The mats are put in cold water (I mean the ones bought, which are put with salt).

The minced meat mixes well with the spices, mashed garlic, salt and cold water. Everything related to seasoning depends on everyone's taste.

The salt must never be muzzled, and if it is coarse it will grind a little in a mortar. The taste of the meat should be a little salty.

Thyme is given through a sieve (if the garden one is used) so that large parts do not slip.

To check the taste of future sausages, make a meatball and fry. Depending on its taste, the part with the spices is adjusted.

The mat is placed on the funnel attached to the meat machine so that it does not catch air. It takes two people to fill the sausages. One puts the meat in the car and another shapes the sausages taking care that they do not catch air and the composition is beautifully distributed inside.

Ready-filled sausages are handled with care so as not to crack.


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


Comments:

  1. Dadal

    I can not participate now in discussion - it is very occupied. I will be released - I will necessarily express the opinion on this question.

  2. Dubhagain

    Thank you, delicious!

  3. Fallon

    absolutely accidental coincidence

  4. Dolkis

    In my opinion you are wrong. Enter we'll discuss it.

  5. Pygmalion

    Agree, the message very useful



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