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Peas with smoked sausages

Peas with smoked sausages



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Put the onion oil and the finely chopped carrot in a saucepan, add the parika, quench with 1 and a half cups of water.

Add the sausages and season with salt, vegeta and pepper. Bring to a simmer until reduced by half, then add the peas, return to the heat and let it cool well.

From the flour, tomato paste and a cup of water we make a sauce that we pour over the peas, let it boil for another 1-2 minutes until it thickens, take it off the heat and serve.


In a saucepan with a thick bottom or cast iron, heat the oil.

Washed pork will be cut into suitable pieces and added to the pan, stirring vigorously with a spatula or wooden spoon.

After it is subtracted from the liquid left by the meat, we will add the sliced ​​garlic.

Season the meat with salt, pepper, bay leaf or thyme.

Then pour the red wine and cup of water, covering the pan with a lid.

From time to time we will mix the meat, to make sure that it will brown on all sides and peel off the caramelized meat fragments from the bottom of the pan.

After 30 minutes we will put smoked sausages cut into slices or pieces of 5 cm each, pricking them with a toothpick.

We will leave them until they brown nicely with the meat.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The pork chop can be served on a plate decorated with lettuce or in a classic and traditional way in clay pots with pickles and sauerkraut.

Tricks and ideas

Pork tenderloin with smoked sausages can be served with polenta with an egg on top and sprinkled with grated mutton cheese on a small grater.


Vegetable Food with Smoked Sausages

We wash them, clean them, remove the seeds and cut them (finely chop the onion, sliced ​​carrots, peppers and diced zucchini).

Heat 2-3 tablespoons of oil in a pan and add the vegetables. If you use more tender zucchini, add them to the pan after all the other vegetables have softened.

let the vegetables simmer enough, dripping lukewarm water whenever needed to prevent them from burning, and if necessary cover the pan with a lid.

Halfway through the cooking time, add the garlic (cleaned and sliced) and the bay leaf (if using).

After the vegetables are penetrated, add the tomato juice.

Continue cooking for a maximum of 10 minutes, during which time we put the sausages in the pan over the vegetables.

We match the taste of salt and pepper.

We serve hot food, with polenta, cream, bellows cheese, hot peppers, etc.
We serve hot food, with polenta, cream, bellows cheese, hot peppers, etc.


Maria UDREA

Welcome to my virtual house! I am glad that you have crossed its threshold and I invite you, with great pleasure, to read my posts!

I am a simple person and I always cook, more peasant recipes, as I learned them from my grandmother and mother.

I also get inspired from time to time from the blogroll, or from specialized books, because I like to bring something new in my kitchen and I love it when I pleasantly surprise those I cook with great pleasure.

I would be very happy to know that my recipes can be a source of inspiration in your kitchens!


How to season minced meat pasta for goose, duck or other bird sausages?

Weigh the spices per gram. The pepper is very strong if it is freshly ground and much darker if it is from the one bought in the envelope (ready to be ground). Put all the spices from the list of ingredients over the minced vailing meat. The meat must be completely cold.

Knead everything well for approx. 30 minutes or until it binds (meat myosin forms bonds). DO NOT add water or other juices to the sausages. The turmoil is hard, it's man's work but we don't cheat by adding water because we want raw-dried sausages and we will later struggle to beat them and keep them. Kneading is done with the shift because it actually numbs your hands from effort and cold meat.

We also make a sample forming 2-3 meatballs that we fry in the pan & # 8211 this to find out if the seasoning is correct.

The meat thus seasoned and kneaded is put in a clean vailing, pressed well with the palms so as not to contain air and covered with a lid or food foil. Refrigerate until the next day (approx. 12 hours). What a gorgeous color it has! I don't even tell you about flavors anymore! With us, no one would put their mouths on whitish, pale sausages & # 8230 woe to their mother. This is what the Transylvanian sausage pasta looks like, be it pork or poultry.

How to fill the mats with the composition of poultry sausages?

The mats are washed as I explained in this recipe for pork sausages as in Arad & # 8211 see here.

Remove the meat for poultry sausages from the refrigerator and slice into balls about the size of tennis balls. This step is very important because the sausage filling machine does not thicken with meat taken from the bowl! Why? Because air gaps are created that will pass through the mats!

These meatballs are forcibly slammed into the special sausage filling machine: jap, jap. Pull the intestine on the special nozzle ("turpentine") and start filling very carefully and slowly. A person has to guide the stuffed sausage (ie "sticks"). The technique is illustrated here, in the Transylvanian sausage recipe & # 8211 see here.

If you have an electric sausage filling machine then shape the meat into small (elongated) shapes.

The sausage strings are portioned at 80 cm each, rolled and placed temporarily on a clean table in a cold room.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Then each piece of 80 cm is twisted in the middle and the pairs are formed (each has 2 threads of 40 cm each). I find it terribly ugly to see sausages of various sizes, some thick, others thin, unfinished at the ends (deflated) or with air bubbles. We don't do that, but everyone has to look beautiful!

From now on, the sausages are left to simmer for 48 hours. Important! It sits nicely on wooden rods, with a distance of 1 cm between pairs, without being superimposed. It is stored in a cool and ventilated place (space or cold pantry or even in the refrigerator with grills & # 8211 not with glass shelves). It is important that the air circulates and that it is COLD! After 24 hours they return to the back.

I read through the Facebook groups some nonsense about preparing the sausages that left me masked. That is, after lengthening the composition with a lot of water (so as not to bother with the kneading), it starts to sting the membrane of the sausages and hangs them on broomsticks through the kitchens, next to the radiators (.) To drain the juice from them. . They also tell us that a lot of newspapers and rags have to be put on because a lot of juice will leak out… Folks, you don't have a bit of logic. The minced meat is very perishable so it must be kept cold, not near heat sources! You will notice that if the mats are filled with an aqueous composition and then the water evaporates forcibly, you will be left with some withered, wrinkled sausages, which risk spoiling quickly. DO NOT sting the membranes because that's where the bacteria that can damage the sausages will enter! Membranes (mats) have natural pores that will naturally remove moisture from the meat.


The beans are selected from impurities, washed (it is recommended if you can leave it for 10-12 hours - overnight - soaked in cold water) and boiled in cold water.

Change the boiling water 2-3 times, replacing it with hot water. Finely chop the onion and fry in oil. Add the paprika and fry a little together with the onion.

After you have made the last change of the boiling water, add the fried onion with paprika, carrot, finely chopped celery and bleach and a little salt or Knorr Delikat.

After the beans are well cooked, add the chopped garlic, thyme powder or scalded and chopped tarragon, together with the sliced ​​sausages. Let it simmer for a few more minutes, then adjust the taste with salt and add the chopped green parsley.


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Smoked homemade sausages

About homemade sausages, nowhere have so many stories been told as in our country, in Banat. Our sausages are a reason for great household pride. Of course, next to the banana tree. These delicacies are so important homemade sausages for the space of Banat (space = pantry, germ. species), so that, for 45 years now, the Banat Sausage Festival has been taking place in our country with great fanfare. Within it, the most skilled butchers of Banat register with homemade sausages prepare very carefully. This contest arouses a lot of passion every year. „Worschtkoschtprob” & # 8211, that is, the tasting of the sausages, on Swabian, takes place every year in a Banat locality, after many years it took place only in Timișoara.

In our country, in Banat, a well-kept space must look, in January, after the ignat has passed and the homemade hams, bacon and sausages have been smoked, as in the image below. I took the photo in the space of my in-laws. It is a place where it smells delicious and can be considered a household standard of the area.

What specialties do we prepare for cutting pork?

Every year, the same treats are repeated with a delicious result: ham (bacon, as we say), bacon (clisa), goose boiled with paprika, caltaboş, bleeding, traditional drum, greaves, sausages. They occupy a place of honor. The recipe for smoked homemade sausages that I offer you today is a traditional one, simple but definitely delicious. We were never disappointed and everyone who tasted our sausages was delighted. Some of these tasters are people who really know how, they even know like no other.

We prepared these homemade sausages from 42 kilograms of meat, of which 16 kilos of beef and 26 kilos of pork. In the language of butchery, pork-work means all those pieces that come from cutting and shaping the most important pieces, suitable for steaks, hams, etc. Butchers also call these dishes and & # 8222fits & # 8221. In general, pork is quite fatty, so we also add beef. The sausages can also be prepared from pork shoulder, in which case the mixture will be moderately fatty. In this case, there is no need for beef.

It takes weeks to get dry sausages, like the ones in the illustration. The set cooking time is only indicative, we chose the maximum as far as the interface allows.


I think this is one of my first recipes, as a beginner in cooking. When I was a student and my colleagues came to me to learn in the session, we tried to do something fast, so we also resorted to this recipe & # 8211 I guarantee you that there was never anything left on the plate & # 8230

INGREDIENT:

500 g frozen peas
3-4 pieces of smoked sausage
1 large onion
1 carrot maricel
1/2 red bell pepper (kapia)
100 ml of tomato juice
2 tablespoons tomato paste (homemade ketchup)
200 ml chicken soup / water
1/2 teaspoon flour & # 8211 dissolve it in tomato juice
1/4 teaspoon sugar
1 bay leaf
a few sprigs of thyme
1 clove garlic cut in half
salt
a few peppercorns
1/2 dill connection

Finely chop the onion together with the grated carrot and sliced ​​sausages.

After they have hardened nicely, we add the rest of the ingredients and put them to boil, over medium heat & # 8211 except for the dill.

When the peas are cooked, put the finely chopped dill in the pot, let it boil for another minute and that's it!


Cook Peasant Potatoes with Smoked Sausages

Preparation time

Ingredients

  • 1.5 kg of white potatoes
  • 3 medium onions
  • 3 cloves of garlic
  • 300 gr donuts in tomato sauce
  • 200 gr tomato juice
  • salt and pepper to taste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika, smoked
  • 750 gr smoked sausages
  • sunflower oil
  • 1/2 bunch of dill
  • 1/2 bunch of parsley
  • a few basil leaves

Method of preparation

How do we prepare the Peasant Potatoes Recipe with smoked sausages?

First, wash the potatoes well and put them to boil, peeled, in water until they are well covered.

Meanwhile, cut the sausages into smaller pieces and fry them in oil, then drain them.

We clean and chop the julienned onion and put it to harden in 2 tablespoons of the oil in which we fried the sausages.

Add 2 cloves of garlic, chop the rounds and add hot water from time to time, so as not to catch the onion that intense taste of frying.

When the onion is well penetrated, add the strip donuts together with the tomato sauce.

When the potatoes are well cooked, drain them from the hot water, pass them through a stream of cold water and clean them. We cut them into large pieces and add them over the onion sauce on the fire. Add the spices and mix well for a few minutes on the fire. If necessary, add a cup of hot water.

Cut the sausages into thicker slices and mix them between the potatoes. We leave the delicious Peasant Potatoes with smoked sausages for 7-8 minutes on the fire to intertwine the tastes, during which time we add a clove of grated garlic, a few chopped basil leaves and chopped dill.

After turning off the heat, add the chopped parsley.

We love this potato dish, peasant, I hope you like the recipe too!


Recipe to prepare a dish of dried yellow pea cream with sausages

Dried yellow pea cream food with sausages

It's my favorite food. It is a very healthy and delicious food. Unfortunately, only I eat in the family and for this reason I rarely prepare it.

It can also be eaten during fasting, but instead of sausages I prepare onions cooked in oil.

Ingredients yellow dry pea cream with sausages

  • 500 g dried yellow peas
  • 2 tablespoons oil
  • 1 clove of garlic
  • salt
  • a tablespoon of flour
  • 200gr sausages

Method of preparation

The dried peas are washed and soaked for 2 hours. Then drain the water and boil in cold water with salt over low heat, stirring occasionally so as not to get caught.

When the pea has softened with the hand blender, pass it.

Heat 2 tablespoons of oil in a saucepan and add 1 clove of crushed garlic.

Fry the garlic a little and add a tablespoon of flour. Then add the dried peas and boil a little more, stirring constantly.

If necessary, add a little salt and water.

Cut the sausages into slices and fry a little in the pan with oil.

You can decorate the peas with the tops according to your preference. Great appetite!

ingredients 1. the peas are soaked 2. put the peas to boil in water 3. pass the food 4. Heat 2 tablespoons of oil and 1 clove of crushed garlic 5. add flour 6. add the dried peas 7. the sausages are cut into rounds 8. fry the sausages 9. yellow pea dish with sausages


Video: Μαυρομάτικα φασόλια με Λουκάνικο (August 2022).