Traditional recipes

Cabbage seasoned with skewers and fresh sausages

Cabbage seasoned with skewers and fresh sausages

Finely chop the cabbage and mix it with a little salt. We clean the onion and cut it into small pieces. We cut the pepper into smaller cubes. Put a little oil in a pan, let it heat up, then add the onion and pepper. Let them soften a little and then add the diced tomatoes, add a little salt and pepper and leave on the fire for 10 minutes.

Then add the chopped cabbage, mix well and put the pan in the oven. Leave on medium heat for about 30-40 minutes and then add the skewers and sausages. Leave for about 30 minutes, stirring from time to time.

Remove the pan from the oven, transfer the cabbage to a ceramic pan, add the dill and mix well. Place the skewers and sausages on top and put them in the oven until golden brown. Remove the tray from the oven and sprinkle with green dill.


Fresh homemade sausages

In order for everything to work out perfectly, read the tips first.

Diced pork with bacon are given through the mincer (suitable sieve).
Add the finely ground garlic, salt, pepper, hot paprika, dried thyme and mix until the spices are incorporated.
The seasoning is made according to your tastes.
The special pipe for sausages that attaches to the mincer will be called PALNIE!
To make the work easier, I advise you to grease the outside of the Funnel with a little fat from the bacon.
It is mounted on the special Palnia mincer, taking care to remove the knife from inside the machine that helped us to mince, then we start slowly and carefully to pull on the Palnie mat which was kept in warm water for 30 minutes (matte or bought ready cleaned).
In order not to pierce the mats, we make sure that the end of the Funnel is slightly chamfered and rounded.
Thus, the mincer is ready (the knife must be removed from the inside) with the special sausage funnel mounted, over which I pulled the pork mat to the end (without knotting it).

We start the mincer (we will use the electric mincer) and when we notice that the composition has reached the top of the funnel we stop it. Now we tie the mat making a knot. We start the machine again adding meat to the mat.
From 12 to 12cm. we take care to turn the mat to form the size of the sausages (they can be formed even after finishing this operation).

After we have finished the composition of the mixture with minced meat, we tie the pork mat, taking care not to leave air inside and we spread the sausages formed in a clean, cool place protected from the sun's rays.

They can be eaten, after 3 days, fried in a pan with a little homemade butter with peasant potatoes.
If you want to keep them for a longer time, I advise you to smoke them after 3 days in the air (cold smoke), then keep them in a cool, dark dark space until they are dry.


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Cabbage food with sausages

I say that it is the more economical and faster version of the sarmales, plus that it goes great with a glass of red wine, especially when it's so cold outside.

  • 1 large cabbage
  • 2-3 fresh or slightly smoked sausages
  • 1 small onion
  • 200ml broth
  • thyme
  • salt, oil, pepper

Cut the cabbage into strips and place it in a larger bowl. Add salt and let it sit for 30 minutes.

Then heat a little oil in a pot and add the cabbage squeezed well from the juice. Let it cool until it drops and then turn off the heat.

We cut the sausages into 4-5 cm pieces (depending on how thick they are).

We clean the onion and chop it finely and then heat it a little in oil. Add the sausages and let it cook over low heat. When they are slightly browned, turn off the heat.

In a pot with thick walls (I used a cast iron kettle) or dish of embarrassment we put a little oil, then a layer of cabbage, thyme, sausages, cabbage, thyme, sausages and on top a thin layer of cabbage. Add the broth and 100 ml of water and put in the oven over low heat for 1 hour.

We taste the cabbage and if necessary we leave it for another 30 minutes.

Serve hot with sour cream and hot peppers.

If you do not have fresh sausages and use smoked ones then do not fry them, but put them cut among the cabbage.

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.


Duck legs and pork sausages, smoked, on a bed of sauerkraut

The Christian winter holidays are over. It still didn't snow and the frost is just a memory. I saw branduses through some baskets around my forearms. The snowdrops will have appeared and I didn't see them. On the phone, in time, some snowflakes have been announced for several days. It could be, on the phone, that they didn't fall through the yard of the block. In vain I keep promising my nephew that it will snow in our country as well, as he sees on RataTV.

Slowly, slowly, some lighter dishes slip through my recipes. Lighter, but just as filling as those with lots of pork.

Until I discovered through the market gallantry, the legs and chest of the duck or the whole chilled duck, I rarely prepared the duck. I bought the duck cut and cleaned, a few times, from the market. The cut bird was an old one that only if you boil it you can enjoy a slightly tenderer meat. We don't just want to prepare juice for a sour soup or soup juice with dumplings / noodles / noodles and poultry broth.

Memories, memories & # 8230.! In my childhood, my grandmother raised chickens and geese with the card. Through the yard of the house one could seldom be heard, bitten by a duck. My mother didn't like duckling. They bought the duck from the fair of the week (Saturday) if they wanted the duck on cabbage. Sometimes he would bring us a duck, a sister of my father who lived in the country.

Lust is lust, what more & # 8230. ! As a child, but even now at a fairly advanced age I like boiled, soft eggs. The bigger the eggs, the deeper the pleasure. We had goose eggs from our geese. My mother buys me boiled eggs, duck eggs and turkey eggs from my neighbors.

From my family's recipe book! From my point of view, duck legs are the most suitable to prepare them as a steak. You can choose which garnish and which salad you want.

When we gather more at the table, we prepare the whole duck & # 8211 duck with sauerkraut or duck with oranges.

My culinary inspirations, for the moment, bring quite often through pots, pans and dyes all kinds of combinations. I mean ingredients not exactly associated by experienced chefs. I have never allowed myself to consider myself more than a learned amateur chef. Having some dexterity in handling the knife, I like to think that I can combine several recipes from those found in the inheritance from my mother. I can make a new dish, why not delicious ?! Praising me a little (have the professional praisers disappeared ?!), most of the time, the final preparations obtained pass the test of the greedy service. By the way, there is a saying & # 8211 who doesn't like what I cooked, to prepare what he wants himself.

Ingredients needed in the recipe: duck legs, pork sausages, smoked, sauerkraut, garlic, poultry lard (preferably duck) / lard (if you don't have poultry lard), peppercorns, bay leaves, thyme sprigs / sprigs thyme, dried dill, tomato paste, tomato juice, coarse salt, smoked paprika.

Ingredients used for this recipe!

In the recipe you can use fresh / chilled duck legs or smoked duck legs, bought commercially or from ducks and pork, raised in your own household.

Pork sausages, smoked, it is good to be chopped on the bard and with some fat in the mince, not excessively peppered / peppered.

There is no mistake! The housewives in the country usually cut ducks and geese in late autumn and / or on the eve of Ignat (they do not enter with the whole card in winter) which they portion. Keep poultry thighs and breasts, smoked or unsmoked, in lard. Most of the time, the poultry meat is kept in the same garnish with smoked pork (meat and sausages).

In the recipe you can use duck legs taken from lard and fresh, smoked sausages taken from lard.

Preparation of duck legs and smoked sausages for baking.

If the duck legs are fresh, cook them on the high flame of the stove and shave the down with the blade of a knife.

The duck legs are raised on the meat side and seasoned with coarse salt. Press with your fingers so that the coarse salt enters through the cuts made in the duck leg.

Smoked sausages are cut into 5-6 cm long pieces.

Ingredients

duck legs,
smoked sausages,
lard,
pickled cabbage,
dried thyme,
dry dill,
smoked paprika.

Preparing sauerkraut for baking.

The sauerkraut is washed in some cold water. If it is a little salty, the whole sauerkraut is left for a few hours in a pan with cold water. Cold water is changed several times.

Pickled cabbage is chopped finely using a sharp knife or a kitchen tool, special for chopping cabbage (several parallel blades caught in a plastic frame).

The chopped cabbage is squeezed in the hands and placed in a thick layer, in a ceramic baking dish.

In the cabbage add tomato juice and / or tomato paste and capsicum, garlic cloves, peppercorns, bay leaves, thyme sprigs, dried dill, smoked paprika.

Optional ! It is not a mistake to add some peppers that are not too hot and preserved in vinegar.

Chopped cabbage is mixed with spices and tomato juice / tomato paste.

Culinary activities approached in the order of the recipe.

  • The duck legs speak to the large flame of the stove.
  • Pork sausages, smoked, cut into large pieces.
  • The sauerkraut is desalted, as appropriate, and finely chopped.
  • Place a thick layer of chopped sauerkraut in a ceramic baking dish. Add spices, garlic cloves, tomato juice and tomato paste. Mix well.
  • Spoons of poultry lard are added to the layer of pickled and chopped cabbage. Place the duck legs and the pieces of smoked pork sausages on top.
  • The ceramic bowl is covered with moistened and squeezed baking paper. Place the baking dish in the hot oven of the stove.
  • Baking the dish is done first over high heat and then over a suitable heat.
  • The dish is served on plates spread with hot polenta and hot peppers.

Baking the preparation.

Put a few tablespoons of duck lard / lard on the chopped and seasoned sauerkraut.

The duck legs and the pieces of smoked pork sausages are placed on the layer of sauerkraut, chopped and seasoned.

The ceramic baking dish is covered with baking paper, moistened and squeezed.

Place the baking dish in the preheated oven. Keep the ceramic pot on high heat for 15-20 minutes to start baking.

Bake the dish on the right heat for 35-40 minutes.

Towards the end of baking, remove the baking paper from the ceramic bowl. Return the duck legs and sausage pieces to the layer of sauerkraut, chopped and seasoned. The aim is to brown the final preparation.

Assembly and serving of the preparation.

The dish is served on flat plates.

Place hot polenta and hot peppers on the plate with cabbage, duck meat and smoked sausages.

The greedy for the trade cannot refuse the garlic sauce prepared as in the country with white and sweet plum vinegar.

For this preparation you can serve boiled brandy with peppercorns or mulled wine with cinnamon and star anise.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Cook everything your heart desires. But do not abuse fats, alcohol, sugar and spice. Hot peppers are recommended for strengthening the body, but pay attention to the stomach and intestines. Excess alcohol does not do well with the liver. Sugar raises blood sugar. Excess fat raises cholesterol. The necessary conclusion: moderation in everything, but making our culinary cravings (and they are not few at all).


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Method of preparation

One evening before preparing the recipe, the beans are chosen, washed well and put in a bowl of water to soak. The next day, it is boiled in 4 waters to be tolerated by the stomach at the time of consumption. Bring water to a boil each time, discard and replace again with hot water. After the fourth changed water, drain the beans and place in a bowl.

Step 2: Preparation
Fry the sausages in the pan, turning them to brown on all sides. After the sausages are fried, take them out on a plate, and heat the onion in the oil left in the pan. When the onion is hardened, add the tomato broth, half a cup of water, salt and boiled beans. Put the sausages, pepper, bay leaves and thyme in the pan, and the food is ready to boil.

Step 3: Boil
Boil on the stove for 30 minutes on low heat or put in the oven at 180 degrees.


Cabbage with skewers and fresh sausages - Recipes

We start by preparing the top for the sarlota cake. We will need a tray of about 30x23 cm, lined with baking paper.

Mix the yolks together with the sugar, vanilla sugar and salt until they double in volume, the mixture is fluffy and light in color.

We mix the egg whites well until they are firm.

Adaugam faina la amestecul de galbenusuri, amestecam bine, dupa care adaugam albusurile, amestecand usor, de jos in sus, pentru ca aluatul sa fie usor si aerat, sa creasca bine si sa fie pufos, nu indesat.

Turnam compozitia in tava si lasam la cuptorul incins la 160 de grade pentru 45-50 de minute. Let it cool.

In timp ce blatul prajiturii este la copt, pregatim sarlota:

Gelatina o hidratam in 300ml de lapte rece. Amestecam galbenusurile cu 4 linguri de zahar si 4 linguri de faina. Adaugam restul de lapte si mixam bine. Punem amestecul pe baie de aburi amestecand continuu pana cand compozitia se ingroasa.

Luam bolul de pe baia de aburi si adaugam gelatina hidratata, amestecam bine si lasam la racit.

Mixam albusurile cu 8 linguri de zahar si le adaugam la compozitia de lapte. Mixam si frisca cu restul de 4 linguri de zahar (daca e frisca indulcita se poate renunta la zahar).

Adaugam si frisca la compozitia de lapte. Impartim compozitia in doua parti. Intr-una din ele adaugam zaharul vanilat sau extract de vanilie, iar in cealalta adaugam cacao si putina esenta de rom. Dam cele doua compozitii la frigider pentru 20 de minute.

Scoatem aluatul prajiturii din tava si il taiem in doua (pe lungime).

Tapetam tava in care l-am copt cu folie alimentara si asezam primul blat. Punem cu lingura gem de caise si il nivelam frumos pe toata suprafata. Acest pas este optional, mie mi se pare ca gemul acrisor completeaza perfect prajitura.

Asezam primul strat de sarlota (dupa preferintele fiecaruia), nu trebuie nivelat perfect, cu cat este mai "dezordaonat", cu atat mai bine va arata prajitura :), ironic, stiu.

Asezam al doilea blat, punem gem de caise, si a doua parte a sarlotei.

Acum in acest pas, prajitura se poate da la frigider. Daca doriti sa aduceti si o nota crocanta puteti faramita biscuiti, sa-i amestecati cu un cub de unt (ca la cheesecake) si sa uniformizati deasupra ultimului strat de sarlota. Dupa care decorati cu frisca.

Dam la frigider prajitura sarlota pentru 2 ore.

Prajitura sarlota se serveste dupa ce a stat la frigider, decorata cu frisca sau fructe.


Varza calita cu carnati proaspeti

Varza calita cu carnati proaspeti din: carnati proaspeti, varza, ulei, ceapa, rosie, sare, piper boabe, foi de dafin.

Ingredient:

  • 2 carnati proaspeti
  • 1 varza mica
  • 4 tablespoons oil
  • 1 onion
  • 1 red
  • salt
  • peppercorns
  • Bay leaves

Method of preparation:

Tai ceapa mărunt şi o căleşti într-un vas mare. între timp, tai varza julien, o freci cu puţină sare şi o adaugi peste ceapa călită. Condi¬mentezi cu sare, dacă mai trebuie, şi cu foaia de dafin. Amesteci bine şi laşi la foc mic, acoperit.

După 15 minute, pui roşia tăiată mărunt şi mai laşi varza la foc aproximativ 20 de minute. La final adaugi boabele de piper. Servesti presarata cu verdeata si cu carnati proaspeti prajiti.


Video: Λάχανο με λουκάνικα (October 2021).