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Stew with beef and smoked homemade sausages

Stew with beef and smoked homemade sausages

What does not teach you to do the need, but also the hurry ..... only goodies, simple but tasty. I had to do something that didn't require a lot of labor, to be tasty and satisfying and last but not least with what I had at hand.

  • 1 kg of beef
  • 1 kg smoked pork sausage, homemade
  • 100 ml oil
  • 3 white onions
  • 3 red onions
  • 4 gogosari
  • 1 tablespoon red paprika
  • salt
  • 100 ml tomato broth
  • green parsley
  • 1 tablespoon chopped thyme
  • pepper

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Stew with beef and smoked house sausages:

onions and peppers are cleaned and washed. Diced onions, sliced ​​donuts are cooked in a little oil.

add the previously washed and diced beef + the paprika. Fry together taking care not to burn. Put 2 cups of water, salt, thyme and chopped parsley and boil under the lid for about 45 minutes.

towards the end of the fever, when the beef is penetrated, add the sausage cut into pieces, and the tomato broth [if necessary during the fever, add a little more water]. Let it cool until a thick sauce is formed.

served with hot polenta and favorite pickles, I had pickles.

Good appetite !!!

Tips sites

1

lots of onions and plenty of pepper give a stew a good taste.


Extra-smoked spicy homemade sausages

This is a sausage recipe adapted to my tastes a little different from the usual ones in the Banat area. First of all, the meat used in the preparation of this recipe is lower in fat than the one usually used in the preparation of sausages, being a mixture of pork neck and beef. For the preparation of 10kg of sausages we need 8kg of pork neck and 2kg of beef.
Another peculiarity of this recipe is the high amount of spices used, much higher than usual: 60gr ground garlic, 40gr ground black pepper, 30gr hot paprika, 200gr paprika and 280gr coarse salt the amount of paprika is recommended only to those who can buy a very good quality one, from home or from Hungary, I recommend 160gr to those who buy it commercially so that the taste of the sausages does not become bitter. All these spices are mixed with water until a homogeneous paste is obtained. The obtained pasta is poured over the 10kg of minced meat and mixed until it is evenly distributed. The sausage formation procedure is the usual one with the help of a spirit, the formed sausages will be stung from place to place with the help of a needle and left in the air for a day before smoking.
According to the name of the recipe, it can be seen that the smoking procedure used is not a common one either. The smoking time is about a week, provided that the smoke is not hot. In the first 2 days they will smoke twice 3-4 hours in the morning and 3-4 hours in the evening and in the next 5 days 3-4 hours in the evening. For smoking, use beech sawdust and cherry sawdust for the last smoke on day 7 (gives color).
I would point out that due to the beef content and the small amount of fat (only the nape of the neck) the drying is very pronounced, after long periods of air storage the consistency of the sausage becoming similar to that of the ghiudem.
The type of meat used together with the spices and the prolonged smoking process give this recipe a special taste and texture that comes out of the pattern of ordinary sausages. Good appetite!

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 to obtain 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.


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Ingredients for the beef stew recipe with vegetables

Quantities for 10 servings of stew

  • 1.5 kg of veal
  • 1 kg of yellow potatoes
  • oil
  • 1 clove of crushed garlic
  • thyme
  • salt
  • pepper
  • 2 bay leaves
  • 2 carrots
  • 1 parsnip or parsley root
  • & frac12 of celery root
  • 1 vanata
  • 3-4 onions
  • 1 handful of green parsley
  • 2 bell peppers
  • 4-5 tomatoes (or 200 g of thick tomato juice)

Homemade smoked sausages

very good smoking results are obtained if bacon, sausages or meat, for meat it is harder, put in paper bags and smoke, Bacon and sausages will be extraordinary, but smoking lasts a little longer than when not the paper is used

Dan Mihailovici (Master Chef), December 7, 2012

for smoking sausages or pork the best is the wood of fruit trees - cherry, apple, plum - the fire is made a few m. away from the smoker and the smoke is conducted through a pipe, to be cold. The wood of fruit trees gives a special aroma to smokes but also a beautiful reddish color

nils holgersson (Chef), August 31, 2011

What kind of wood is good for smoking? In Bucovina I use birch for smoking sausages, in the south of Moldova I use stonewood (plum, apple, cherry, etc.), but I read that oak is also good for pork. Cold or hot smoked?


Extra-smoked spicy homemade sausages

This is a sausage recipe adapted to my tastes a little different from the usual ones in the Banat area. First of all, the meat used in the preparation of this recipe is lower in fat than the one usually used in the preparation of sausages, being a mixture of pork neck and beef. For the preparation of 10kg of sausages we need 8kg of pork neck and 2kg of beef.
Another peculiarity of this recipe is the high amount of spices used, much higher than usual: 60gr minced garlic, 40gr ground black pepper, 30gr hot paprika, 200gr paprika and 280gr coarse salt the amount of paprika is recommended only to those who can buy a very good quality one, from home or from Hungary, to those who buy it commercially I recommend 160gr so that the taste of the sausages does not become bitter. All these spices are mixed with water until a homogeneous paste is obtained. The pasta obtained is poured over the 10 kg of minced meat and mixed until it is evenly distributed. The sausage formation procedure is the usual one with the help of a spirit, the formed sausages will be stung from place to place with the help of a needle and left in the air for a day before smoking.
According to the name of the recipe, it can be seen that the smoking procedure used is not a common one either. The smoking time is about a week, provided that the smoke is not hot. In the first 2 days they will smoke twice 3-4 hours in the morning and 3-4 hours in the evening and in the next 5 days 3-4 hours in the evening. For smoking, use beech sawdust and cherry sawdust for the last smoke on day 7 (gives color).
I would point out that due to the beef content and the small amount of fat (only the nape of the neck) the drying is very pronounced, after long periods of air storage the consistency of the sausage becoming similar to that of the ghiudem.
The type of meat used together with the spices and the prolonged smoking process give this recipe a special taste and texture that comes out of the pattern of ordinary sausages. Good appetite!

Homemade sausages with pork and beef

C & # 226rna & # 539ii fresh & # 539i, f & # 259cu & # 539i at home & # 259, I always remember the child & # 259rie!

For the meatloaf, I use 3 pieces of pork breast and a part of beef tenderloin. If you find the composition to be macerated, add it and put it in a bowl, chop it or cut it into cubes.

& # 206I like to have a fridge in the fridge, a real housewife, I often save the culinary daily, when we say something good. 8221 - with beans, scrambled eggs or scrambled eggs for breakfast.

Ingredients & # 8211 Homemade sausages with pork and beef
  • 3 kg of pork tenderloin, boneless pork, and a mix of the two.
  • about 1.5 kg of pork slice # 259r & # 259r & # 259 & # x219orici
  • 1 kg of wine antricot, deboned and cleaned of skin
  • about 600 ml of beef bone broth, uncooked or cold water
  • about 6 meters of pork intestines, cleaned and refrigerated with salt and a few tablespoons of white wine.
Spices for about 5 & # 8211 6 kg of minced meat
  • about 20 cloves of garlic, cloves, cloves, small cloves, about 75 g, about 75 g.
  • about 3 tablespoons of dried thyme
  • 4 & # 8211 5 tablespoons of paprika, about 20 g (or a mix of paprika with hot paprika)
  • 6 & # 8211 7 tablespoons of salt, about 70 g
  • 3 tablespoons black pepper, fresh and grated, plus 1 tablespoon black peppercorns, crushed in mortar (total about 20 g)
  • 3 & # 8211 4 v & # 226rfuri de cu & # 539it nuc & # x219oar & # 259 ras & # 259, op & # 539ional
  • 1 tbsp & # 539 & # 259 dry flakes & # 539i chilli & # 8211 op & # 539ional
Preparation & # 8211 Homemade sausages with pork & # x219i beef

For the first time, wash the pork cheeks under a stream of cold water, then put them in a bowl with warm water and put them in a pot. .

Minced meat - there is a big difference between minced meat, vacuumed in casseroles or displayed in shop windows, - & # x219i the meat we choose, whole pieces, chopped at home or in our presence, at home. It is advisable to choose the second option, the reward being always found in the success of the preparations.

Beef, cut into pieces, grind through a sieve with small holes - cut the pork into small pieces, then chop, then chop. through a sieve with large holes together with minced beef (this way it will be better homogenized, alternating pieces of minced pork and minced beef).

I use about 500 ml of soup for the meat composition - it depends on how long the butcher has left the meat to be roasted.

We put the minced meat in a larger bowl, add all the spices, then homogenize the composition very well (with my hands I think it's best), add it. 226nd gradually bone soup. Cover the pot and leave it in a cool place for 2 hours or preferably overnight.

Optionally, you can add other spices, seeds, fennel, cumin, ground coriander, etc.

If you find the composition too lean, add 500 g of pork or pork or to your taste. A heel on the large sieve of the machine or cut into cubes. Prepare 2 meatballs and thus match the texture and spices to the taste.

Mount the bowls - insert the head of the intestines into the meat grinder (attached to the meat grinder) and stretch the meat. # 226n & # 259 as we reach the other end, where we will make a knot - then we can fill the box. Port & # 539ion & # 259m c & # 226rna & # 539ii at intervals of 15 & # 8211 20 cm or as you prefer & # 539i, always turning them in different directions.

We put the c & # 226rna & # 539ii on a b & # 259 & # 539 & # x219i & # 238i l & # 259s & # 259m at zv & # 226ntat 1 & # 8211 2 days back r & # 226coros.

Fresh meats can be baked in the oven, fried in a frying pan or put on the grill - they are also used in dishes cooked with beans, potatoes. , varz & # 259, etc.

C & # 226rna & # 539i proaspe & # 539i rumeni & # 539i la tigaie (do not add water) - fry in a pan with a little oil for about 20 minutes, turning them a few times. It is important to cook them over low heat, cover them partially with a lid - so that the skin will brown nicely and will remain juicy (the skin will not get wet). & # 238n & # 539eap & # 259).

C & # 226rna & # 539i proaspe & # 539i la gr & # 259tar - Bake in the oven for another 15 minutes, then set aside, cover and when the grill is hot, fry. c & # 226rna & # 539ii c & # 226teva minutes, on both p & # 259r & # 539i.

C & # 226rna & # 539i afuma & # 539i - if we want to smoke it, we'll leave it for 1 day at 2 o'clock. I smoked them in a classic smoker for 2 hours and 3 hours (the meat caught a pleasant smoky taste and the meat remained red). At the time of serving, put it in the hot oven for about 15 minutes or lightly brown it in the pan, over low heat, for 4 minutes.

Fresh meat or smoked or refrigerated, refrigerate for a few days or freeze. There is a soul in all things, and there is an increase in food! S & # 259 buc & # 259t & # 259rim!


Food vacuum FFS002X-01, dry vacuum

Prima Latte II Red Coffee Espresso

Set of 2 vacuum pans (0.7L + 1.2L)

iulia stan yesevents, May 22, 2018

a madness but you have to put a papaya from the Philippines.

valentina ionita (Chef de cuisine), December 17, 2014

susu (Chef), October 15, 2014

valentina ionita (Chef de cuisine), February 13, 2014

Cristina Albu, February 11, 2014

valentina ionita (Chef de cuisine), January 13, 2014

Cristina Dumitrache, January 11, 2014

valentina ionita (Chef de cuisine), November 29, 2013

Tannya Tanya, November 28, 2013

valentina ionita (Chef de cuisine), November 28, 2013

Thank you We really like either meat or fasting add a comment.

Proca Constanta, November 27, 2013

valentina ionita (Chef de cuisine), October 17, 2013

God help! I'm happy that you liked it.

valentina, October 17, 2013

Bosko Cornel Banu, August 17, 2013

see you the more onions see you the better.

valentina ionita (Chef de cuisine), September 3, 2012

thank you very much. it's really delicious. I highly recommend it.

Alexandrina (Chef), September 1, 2012

valentina ionita (Chef de cuisine), 31 August 2012

How happy you are to have all the goodies in your own garden. Kiss

burdulea maria elena (Chef de cuisine), August 30, 2012

How good Valentina must be! I do it now during the onion harvest, we have onions in the garden, but no meat.

valentina ionita (Chef de cuisine), October 28, 2009

Thank you and I guarantee you will like it very much.

Lupu Caprian Irina Mihaela (Chef), October 27, 2009

I generally cook with a lot of onions, I really like the sweet aroma, so I will definitely try it


Pork Preparation (I) - Homemade pork sausages with garlic

  • Preparing homemade sausages (Maria Baciu / Epoch Times) Preparing homemade sausages
  • Meat given through the mincer, peppered and salted (Maria Baciu / Epoch Times) Meat given through the mincer, peppered and salted
  • Let's not spice garlic, without which sausages would have no flavor (Maria Baciu / Epoch Times) Let's not spice garlic, without which sausages would have no flavor
  • Sausage filling (Maria Baciu / Epoch Times) Sausage filling
  • Stuffed sausages can be eaten fresh, frozen or smoked (Maria Baciu / Epoch Times) Stuffed sausages can be eaten fresh, frozen or smoked
  • Smoked sausages with cherry wood (Lucian Baciu / Epoch Times) Smoked sausages with cherry wood
  • Ready smoked sausages and bones to hang in a cool room (Lucian Baciu / Epoch Times) Ready smoked sausages and bones to hang in a cool room

The first sausages have been made since ancient times. The oldest method of obtaining sausages (made from goat and lamb) was first recorded in China, around 489 BC. On the same variation, we Romanians can be proud of Pleşcoii, some homemade sheep sausages, hot, dry and smoked, produced in the Buzau Valley for more than 600 years.

The appearance of sausages in Europe was first recorded by Cicero and Martial, in Lucania, Italy. According to descriptions, sausages were invented and prepared by slaves in Lucania during the Roman Empire.

When we talk about sausages nowadays, we refer to some dishes in different combinations, established in many countries around the world. Even if the sausages are not invented by us, it is good not to forget the traditional Romanian recipes, some of which are in danger of extinction either because of the transition poverty or because of industrialization.

Here's how we made new homemade sausages:

Ingredient:

  • 10 kg of meat (8 kg of lean meat, 2 kg of fat)
  • 200 g of garlic
  • 100 g of salt
  • 50 g pepper
  • 20 g paprika
  • optionally, 10 g ground nutmeg

How to prepare

For the preparation of sausages we will choose pork with fat and a few pieces of bacon (if we want fatter sausages). The meat is cut into small pieces and then passed through a mincer, using a sieve with large holes.

Put the minced meat in a larger bowl to make enough room to knead the mixture.

Add salt and pepper and chew all this composition well until smooth.

Even if the sausages are not invented by us, it is good not to forget the traditional Romanian recipes.

Let's not forget the juice strained from the garlic sauce, an ingredient without which the sausages would have no flavor. This is done as follows: grind the garlic, then put it in a bowl, over which the hot soup is poured. This strained juice is gradually added to the meat, which is kneaded like a dough.

Optionally, we can add other spices (enibahar, coriander, etc.).

We divided the amount of meat into two equal parts. In the first half I used nutmeg powder as an addition, and in the other, paprika.

To fill the sausages I used the meat machine to which I removed the sieve and the knife and attached the sausage device.

As we finish stuffing the sausages, we will spiral them. We hang them to dry, after which they can eat fresh, freeze or smoke as desired.

THE BONES

If you have larger pieces of bone left, do not throw them away. Keep them in salt for about 2-3 days and then smoke them. When you feel like smoked sauerkraut, stewed beans, or other smoked dishes, you'll see how good they are.