Traditional recipes

Potato stew with smoked pork sausages

Potato stew with smoked pork sausages

Cut the onion and pepper into cubes and heat them in a little oil. Cut the sausage into slices and add it over the seasoned onion and pepper. Add the diced potatoes, cover with water and let it boil. When the potatoes are cooked, salt and pepper, add green parsley and 2 lbs of broth.

We can serve with pickles. Good appetite.


Potato dish with pork stew recipe with onion, garlic and tomato sauce

Potato dish with pork stew recipe with onion, garlic and tomato sauce. With pork ribs and tomato sauce, flavored with cumin and paprika in Transylvania or with bay leaves in the rest of the country. A peasant stew recipe flour and flavor, suitable for the cold season.

This one potato dish with pork it is a simple, peasant kind. It becomes even tastier if it is prepared and seasoned correctly. The meat for the stew is better if it is fried a little before. You should also choose the right pieces of meat for this type: leg, shoulder, ribs, pork breast. Don't make stew from pork chops or pork tenderloin! Bones and fat make food tastier!

A famous dish with sauce is the Hungarian goulash & # 8211 which is made of calf.

Or pork goulash with fragrant and spicy sauce & # 8211 recipe here.

This time I went after my husband's mouth (who is from Iasi) and made this potato dish with meat and tomato sauce. She likes anything with tomato sauce (or homemade broth) & # 8230 Until hardened chicken livers with onions must have tomato sauce! I told her I 'm not so happy about it, but let & # 8230 please do it. We cook differently.

However, the tomato paste in this recipe is optional (put it at the end and you can skip it), as well as the bay leaf (which you can replace with cumin). Honestly, it seems to me that the bay leaf and the tomato sauce give this recipe & # 8222 canteen taste & # 8221.

From the ingredients below results 6-8 healthy servings of potato dish with pork.

  • 1 kg meat for stew (preferably ribs, pulp, shoulder)
  • 2-3 onions
  • 2-3 red peppers kapia (or donuts) or normal peppers
  • 3-4 cloves of garlic
  • 3 tablespoons oil
  • salt pepper,
  • 2 teaspoons paprika (paprika)
  • 1 teaspoon cumin seeds or a bay leaf (not both!)
  • 1 kg of potatoes
  • 250 ml tomato juice (or canned tomatoes, broth) - optional

Ingredients Potato stew with pork

1.2 kg of flour potatoes (approx. 5 larger potatoes)
500 gr pork leg (but you can also use a fatter meat, such as the neck)
2 red onions
3/4 teaspoon ground cumin
2 teaspoons paprika
1 sharp knife tip
1/8 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon pepper paste
1 thread dried thyme (or 1/4 teaspoon dried thyme in an envelope)
1 thread rich tarhon
3 tablespoons oil


Homemade sausages, not without holidays

Fresh sausages for frying

Preparation: the beef is passed twice through the mincer, and the pork is passed only once. To 1 kg of minced meat add 20 g of salt, a little pepper, 2 cloves of crushed garlic, mix everything very well and add warm water. Then clean the mats in which you are going to put the meat. It does not have to be very crowded on the mat. The sausages are kept cold until fried. The tastiest option is to fry in lard, but they also come out very tasty in oil, either on the stove or in the oven. Along with a puree and a sauerkraut salad, they will remind you why you love to be Romanian.

Dried and smoked sausages

- 2 g silitra (for preservation)

Preparation: clean the beef and skins, wash it and then pass it twice through the mincer, exactly as in the previous recipe. The pork one is passed only once. To the minced meat add the spices and silitra, mix and then add a little warm water (50-60 ml per 1 kg of meat). Fill the cleaned mats with meat, without stuffing it too much, then tie it at the ends with string and hang them on a thicker stick, to drizzle. To smoke, it is smoked in hot smoke for a few days. In terms of storage, the best option is a dark and cool room, but airy.

Peasant sausages

Preparation: pass the pork through the mincer, adding to each kilogram of meat 25 g of salt, garlic and pepper to taste. The meat must then be left for 24 hours at a temperature of 16-18 degrees Celsius. Then add the bacon without mice, cut very finely with a knife. You are going to put the boiled potatoes and put them on the grater, in order to give a delicious consistency to the homemade sausages. Fill the cleaned mats with this mix and hang the sausages somewhere to dry. After 2 days on dry land, they can be smoked for another 2-3 days.

Don't you have a crazy appetite for homemade sausages now? Choose one of the recipes above and you won't have to put your appetite in it!

Servings: 1.7 kilograms

Preparation time: 1 hour

Ingredient:

  • 1.5 kilograms of fatty pork
  • 2 meters of pork chops
  • 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 (optional)
  1. Thoroughly wash the mats (pig intestines). If they are fresh, remove the excess fat with the back of a knife. If they are in salt, salt them in cold water. Check them by introducing (blowing) air into them to detect any imperfections (cuts, cracks, etc.).
  2. Chop the meat together with the fat. It is important not to chop them too finely. Even if you have to chop them twice, the meat and fat must be distinct.
  3. Peel a squash, grate it and squeeze the juice. Mix the resulting paste with 100 ml of meat broth. Ideal is the juice in which the meatballs were boiled because it contains gelatin. Leave the garlic in the soup for at least 10 minutes and then strain the juice through a gauze or fine sieve.
  4. Mix the meat with the salt, ground pepper, paprika, thyme and meat juice with garlic.
  5. Knead the mixture until smooth and gradually add meat juice until the mixture becomes malleable.
  6. Roll the pork intestine on the special conical device of the meat grinder (electric or mechanical).
  7. After the whole intestine has been rolled on the sausage device, make a knot at the end of it.
  8. Put the meat in the mincer and gradually fill the pork intestine. From place to place, about 20-25 centimeters, twist the intestine two or three times to get the sausages (see photo gallery).
  9. Do this until you have completed the whole mixture. At the last sausage, make a knot at the end again.
  10. Use a sewing needle to pierce the sausages from place to place to eliminate air gaps and allow the sausages to wither.
  11. On a piece of wood or a broomstick covered with parchment paper, place the sausages to drain and mature overnight in a pantry. Don't forget to put a bowl under them to take out any fat leaks.
    Check where the cat is going and if there is no risk of other unwanted animals attacking your sausages.

Sausages can be used the next day grilled or pan-fried or dried / smoked for several days.


Potato stew with homemade smoked sausages

In our country, in Transylvania, during the winter, after the pigs are slaughtered in the country, the potato stew with smoked sausages from home is an appreciated, satiating dish, often found on the Transylvanian table.

Preparation time: about 1 hour.
Ingredient:
500 g smoked pork sausages (homemade),
1 onion,
100 ml oil,
2-3 teaspoons paprika,
4-5 potatoes,
salt,
1 tablespoon white flour,
ground pepper.

Method of preparation:
If you want to cook according to my recipe, start with boiling sausages. Portion the sausage, wash it, then boil the sausage pieces in water for 30 minutes. Smoke-tasting water in which the sausages were boiled, keep it and use it for stewing.
In the 30 minutes while the sausages are boiling, peel the onions and potatoes, wash them and put them aside in a bowl.

Heat the oil in a saucepan, add the finely chopped onion, heat until it becomes glassy, ​​add the paprika, mix and immediately put the sausages. Pour some of the water in which you boiled them over the sausages, because it has a pleasant smoky taste. Wash the potatoes and cut them into cubes, the pieces as you wish, add them over the sausages and fill with water to be lightly covered. Boil the stew over low heat until the potatoes are cooked, salt if necessary, add ground black pepper to taste and season the stew with the flour and water dressing. For those who are novices in the kitchen, the training is obtained by mixing flour with a little water so as not to make cokes. The composition obtained with the consistency of a still fluid cream, pour into the pan over the potatoes and sausages, mix lightly, bring to a boil over low heat, then turn off the heat.

This dish is eaten with hot polenta and pickled gogonele, pickled cucumbers, sauerkraut or cabbage dies (sour cabbage juice).


Recipe: Stew with meat and smoked sausages

Stew with smoked meat and pork sausages, prepared with polenta, as my mother does, especially after the pork is cut and the meat and sausage prepared at home are smoked. Very tasty. But because I am bothered by the strong taste of smoking, I got used to putting smoked pork in the stew and I use homemade smoked sausages and smoked ribs. Pork will taste like smoked sausages.

Ingredients Stew with meat and smoked sausages
& # 8211 6 slices of smoked pork (you can also use smoked ribs)
& # 8211 6 & # 8211 8 pieces of smoked house sausages
& # 8211 lard
& # 8211 1 tablespoon grated flour
& # 8211 mamaliga cir
& # 8211 sare

Preparation Smoked stew and polenta wax
The smoked pork is washed well and put in a pan, put 2 tablespoons of lard, let it fry a little, then add enough water to cover the meat and let it boil.

When the meat is almost cooked, let the water drop, add the smoked homemade sausages. Let it brown on all sides, you can add a little lard or oil and whoever prefers can put a little paprika.

Preparation Stew of meat and smoked sausages

Meanwhile, the polenta cirrus is being prepared. Bring water to a boil with salt. When it boils, add the corn flour and let it boil for at least 30 minutes. From this circus we take 2 polishes that will be put in the stew.

preparation Smoked stew with polenta

After the meat and sausages are fried, add 1 tablespoon of white flour and quench with polenta. Let it boil together until the water evaporates. Stew with smoked meat and polenta cirrus is served with polenta and pickles, especially sauerkraut or millet. It is very tasty.


Pork roll with smoked sausage

For Pork Roll with smoked sausage we need:
& # 8211 approx 700 gr pork chop
& # 8211 300 gr smoked sausages
& # 8211 1 tablespoon sea salt
& # 8211 1 teaspoon grated pepper
& # 8211 3 teaspoons red paprika
& # 8211 oregano
& # 8211 thyme
& # 8211 roinita
& # 8211 a few tablespoons of olive oil
We wash the meat well and cut it in two or three depending on the piece of meat, I cut it in three and then beat each piece of meat.

In a bowl, mix the olive oil with the finely chopped herbs. Add salt, pepper and paprika and mix well.

Grease the slices of beaten meat with this sauce, then place a piece of sausage as long as the meat is wide, roll and tie.

Salt and pepper the rolls around, then place them in a tray on baking paper and put in the preheated oven at 180 degrees for 30-40 minutes. They should be lightly browned on top.


Potato stew with smoked leftovers

These holidays are almost over. We still have a hop of St. John to pass. Only those who failed to give their calendars 13 days before still have to face a Christmas and a New Year's Eve.

If in the past years people went to a restaurant, a boarding house, a cottage or Dubai on New Year's Eve, now the population has stayed more at home. The blog searches are a testimony: compared to December 30-31, 2019, for the same period in 2020, the number of curious people has doubled, as well as the number of pages accessed. This means that people have focused (some would say) on home-cooked food, with the exception of those who, in addition to having money, are also anti-talent in the kitchen, they have certainly resorted to deliveries from restaurants and / or catering companies.

However, both were left with a surplus of food, a surplus which, in the next few days, will make the work of the sanitation workers more difficult.

Now I give you the opportunity to save from the shower at the (more or less) ecological landfill / ramp of some garbage, for example about 200 g peasant ham (smoked raw-dried product) and 100 g minority smoked muscle .

What else do you need?

  • 3 - 4 medium potatoes (ie neither too big nor too small)
  • 1 - 2 leek stalks, with Ø = 10 - 12 mm (after cleaning)
  • 1 small carrot (Ø = 10 mm L = 250 - 200 mm / all after cleaning)
  • Gras red bell peppers
  • 750 mL water (about 3 cups of water)
  • 1 small box (75 g) tomato paste (24 - 28% su)
  • ½ connection of green parsley
  • Salt and pepper - to taste.

How do you proceed?

Take the piece of smoke and cut it into cubes. Slices of muscle ț **** esc they are also portioned as shown in the drawing below.

Now take a large pot (at least 3 L useful volume), non-stick, in which you brown the pieces of smoke on the right fire, in your own fat. When you think they are sufficiently browned (3-5 minutes), carefully remove them from the pot, making sure that the fat spilled from them remains in place. I mean, in the pot.

While the meat residues are browning, wash / clean the vegetables (leeks, carrots, bell peppers), then cut them into a polyhedral or cylindrical shape, so that the resulting geometric bodies do not have dimensions larger than 10 mm.

Peel the potatoes and cut them into 1.5 - 2 cm pieces (as for a potato stew, that's all you do).

In the remaining fat in the pot, fry the carrot and bell pepper for 2-3 minutes, then add the leek slices and cook for another 2 minutes.

Add about a cup of water (62.5 mL) and simmer the vegetables for another 5-7 minutes.

Then add the potatoes, mix responsibly and continue to simmer for another 2 minutes, then add enough water to cover the ingredients with it.

Put a lid on the pot, reduce the heat and simmer for 15 to 25 minutes (or until you feel the potatoes have penetrated).

At this time season with salt and pepper, add the tomato paste, mix and bring to the boil.

Now you can add the initially browned smoke and the chopped green parsley.

Set the pot aside on the fire, cover it and let the parsley infuse 2-3 minutes before serving.

Serve the simple stew or accompany it with pickles in brine / vinegar and a shot of brandy.


Potato stew with smoked pork sausages - Recipes

Chop all the meat, regardless of whether you use only pork or pork and beef in the mixture, through the mincer. It is quite important to use a shredder with bigger holes (number 10 we used) for some sausages with a nice granular appearance. We do not aim to obtain a meat paste, but a mixture in which we can distinguish the pieces of meat, bacon, darker beef, etc.

Weigh the meat then place it in an even layer in a bowl (which in recent years has become plastic, grandparents had a long wooden bowl that they used especially for this purpose) and sprinkle with spices (finely crushed garlic , pepper, paprika in the desired proportion, etc.). The salt is weighed, adapting to the amount of your taste (I never use more than 18 grams of salt / kilogram of meat, but others prefer 25 grams / kg or even more) and dissolve in 1/2 liter of warm water (as for bread, at about 35 degrees to be water). Optionally, the chopped garlic can be put in this water as well, filtering over the sausage meat, but we are not so fandous and we really don't feel the garlic granules in the sausages, especially if we crush it well.

Knead all the ingredients with a fork, adding the water in which the salt has dissolved (possibly also the garlic, if you prefer), until the composition is well homogenized. If necessary, add up to a maximum of 1/2 liter of warm water (to be a maximum of 1 liter of water in total), to obtain a more easily moldable composition. Fill the well-washed pork cheeks (or the purchased ones, salted in warm water), with the help of a special spray (pictured left), while prick the cheeks with the tip of a needle as they fill, to remove the gaps. air and to avoid sausage cracking. Be careful, we don't overfill them, but they don't have to be empty either.


Pairs are formed, the sausages are strung on wooden rods and blown into the air, in a well ventilated and cold place, protected from the action of insects and other potential "predators" (such as, for example, the house cat: P) . An unheated and shaded room, with small windows in which the resistant and dense mesh was mounted, is the ideal place. After the sausages are well drained (ie the membrane is no longer wet at all) they can be smoked or kept fresh in the freezer (we really like fresh sausages and often use them in various recipes, for example the recipe for sauerkraut with sausages from home, a delight!).


We smoke with cold smoke of hard essence (beech, cherry) and according to the taste of the tasters (and tolerance towards smoked products) one or two fumes can be given. Having a more sensitive collector, one smoke is enough for me. After smoking, let it air dry as much as you like. Ours looks something like this:

They can be cut into fine and good-looking slices:

… And they are delicious!
Homemade sausages can be kept hanging in a cool place, on rods (in the pantry, for example) but it must be borne in mind that they will dry the more they are left in the air. Because it suits me how dry they are at the moment, I wrapped each pair, separately, in parchment paper and put them in the freezer. It keeps perfectly.


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