Traditional recipes

Smoked homemade sausages

Smoked homemade sausages

In a large bowl we put the minced meat, then the spices, not the whole amount of spices, here everyone juggles with his taste, saltier, spicy, garlic. That's why it's good to put some of the spices to mix, taste and eventually add what you need, so that there is a balance between spices, neither to make your mouth catch fire nor to be "fainted" as for the sick. After adjusting the taste, add water and knead well, let it rest for 20 minutes. We prepare the sausage machine, we put the sausage mat on the tulumba and then we start to fill the sausage with the meat mixture. We are careful not to make them too crowded so that they do not crack and there is no air left between the meat. After we have finished making all the meat, we leave the sausages in the wind until the next day, when we transfer them to the smoker and give a first smoke of about 2-3 hours, then leave overnight and give another smoke the next day, all price for about 2-3 hours. That's about the whole philosophy, then we can eat them with appetite or without appetite, as the case may be .... Have appetite, I say, they came out delicious, olecuta fast enough to tickle your taste buds ...



Homemade sausages - Kolbasz

We grind the meat with a mincer with a larger sieve (Cool size.

In a saucepan we put about 1/2 liter of water to heat and we put in it about 200 gr of salt to melt, we also add here ground pepper approx. 20gr, and the paprika about 3 good hands and we homogenize everything.

Pour over the minced meat and knead well, add crushed garlic to taste and continue to knead. Add salt, pepper if needed and then fill with the sausage in the intestines.

It is pricked in places with a needle so that the intestine does not crack, it is twisted from half to half a meter and it is placed on narrower planks and they are left to cool until the next day.

The next day, the sausages are smoked in smokehouses.
It can be served fried or unsmoked or smoked with horseradish paste and mayonnaise or with mustard.


In a saucepan with a thick or cast iron bottom, 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.

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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.


Fragrant and fragrant! A traditional homemade sausage recipe

Juicy, spicy and aromatic sausages, raw, dried and / or smoked, carefully chosen and weighed spices, so that the recipe succeeds from the first and for a beginner housewife.

3 kg fatter pork

Clean the mats and wash them. Scrape them with the back of a knife or a wooden spoon, but be careful not to break them. Separately, dissolve a tablespoon of coarse salt in 300 ml of water.

Cut the pork and beef into small pieces, grind it and put it in a bowl. Grind the garlic, rub it with a pinch of salt, pour a little water and mix well.

Add the sauce over the meat and all the spices, except the salt. Stir and gradually add the brine, kneading well. Let it flavor overnight.

Assemble the sausage hopper to the mincer and fill the mats. Be careful not to be too crowded, because when it dries they can break, writes bucatarianoastra.online

When you're done, let them hang for a few hours in the kitchen to dry, then take them out on the balcony and string them on the wire, soaking them in the cold.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Smoked pork sausages, Transylvanian, traditional and tasty - recipe

Sausages are a very popular choice when it comes to foods that should not be missing from a meal, but we all know that commercially available alternatives are far from a healthy choice. Commercial sausages have a multitude of unhealthy emails, chemicals, preservatives and dyes to make them more aesthetically pleasing and for manufacturers to ensure that their goods will last longer in stores.

Therefore, I recommend that you prepare any type of sausage at home, such as homemade sausages to know for sure that your choices are the healthiest. If we consume homemade sausages, this does not mean that they are less delicious, in any form! So, today I will present you some tips regarding homemade sausages in particular, but you can also apply some of these tips when preparing other special sausages!

I have come across many recipes during my life as a chef, which are more and more strange from my point of view. The traditional sausages we prepare do not have a little added water in their composition, they are not stung and they do not dry out and become difficult to consume. The sausages must still be tender, even if they are smoked!

You will see how easy it is to prepare in the comfort of your home the best homemade sausages you have ever tasted and how clean are the ingredients in their recipe, guaranteeing you a healthy dish!


Smoked homemade sausages and pan-smoked pork

Winter is the time for smoked pork. After the pork is cut and all those delicious sausages of sausages, mice, jumari, toba and caltabos are prepared, the meat and sausages are usually smoked and then kept in the attic or cellar, where it is cold and airy or put in lard, pieces in garnish.

When you feel like a steak of smoked house sausages or smoked meat, next to a polenta, pickles and a glass of red house wine, try this recipe.

This recipe does not use oil or spices because the sausages are already quite greasy and leave lard, and when they are usually made, put spices in them.

Cut the sausages into pieces of about 10 cm in length, then grow to about 1-1.5 cm, not too deep (do not reach half), otherwise they will unfold too much in the pan. The meat is cut into 1cm thick slices.

Put a deep frying pan on the stove over low heat. Add the sausages and meat. Then add water, about halfway through. Boil for 20 minutes with the lid on.

Take the lid aside and then add the wine. Leave on low heat for another 20 minutes, until the liquid drops.

Serve with polenta, pickles and red house wine.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Soup with smoked sausages and cabbage juice

A soup very suitable for the winter holidays. Everyone has fresh and smoked sausages at home during this period, as well as sauerkraut juice, so all you have to do is try this sour soup, which is only good for the cold season.
For Smoked Sausage Soup and Cabbage Juice we need:
& # 8211 4 carrots
& # 8211 1 big parsnip
& # 8211 2 onions
& # 8211 1/2 red pepper
& # 8211 5-6 potatoes
& # 8211 500 gr smoked house sausages
& # 8211 2 glasses of sauerkraut juice
& # 8211 tarhon

Put the water to boil in a 4 l bowl.
We clean and wash the onions, carrots, peppers and postarnac. Finely chop the onion and pepper and cut the carrots and postarnac into slices and put them all in boiling water and let them boil at the right heat.
We cut the sausage into rounds and fry it on both sides in an oil-free Teflon pan.
When the vegetables are half cooked, add the sausage pieces.
Let it boil until the vegetables are cooked, then add the diced potatoes and salt and pepper to taste.
Towards the end, add the sauerkraut juice and the finely chopped tarragon and let it boil.


The meat and bacon are chopped through a fine sieve of the mincer

Season with sweet, hot paprika, spices for sausages, granulated garlic, salt, pepper and the 2 tablespoons of bone broth and mix well until everything is smooth.

Wash the pork mats very well

Place the mat on the filling funnel of the shredder, leaving a space of 6-7 cm free at the top, in order to be able to tie the mat

Start the appliance by gradually putting the composition in the feeding hopper

You can form thinner or thicker sausages

To delimit each sausage separately, once you have reached the desired thickness, rotate the sausage 2-3 times and continue the process.

The sausages are left to dry on the balcony, in the cold, on a stick, about 48 hours before frying them, to make sure they do not break.

Sausages should be left to dry for 48 hours in a cold room or on the balcony before frying.


Homemade sausage recipes

From the traditional recipes of homemade sausages, from pork, to the mixed ones, we gathered here the perfect dishes for the festive meals from the next period and not only.

Homemade pork sausages

With a rich and very aromatic taste, pork sausages are much easier to make than you imagine.

  • 5-2 kilograms of pork (choose a boneless meat)
  • 400-500 grams of bacon
  • 200 milliliters of red wine (you can also use meat soup or water)
  • 5-6 cloves of garlic
  • 20 grams of sweet paprika
  • 20 grams of hot paprika
  • 1 teaspoon ground thyme
  • spices for minced meat
  • salt and pepper to taste
  • thin mats (pork or sheep).

Cut the meat and bacon into cubes and mix them with the spices from the list of ingredients. Grind the garlic cloves and add them to the seasoned meat, along with the wine. If you don't have red wine, you can also use a meat soup (in which you boiled a few pieces of meat with vegetables) or, even more simply, a cup of water.

Mix all the ingredients several times so that the spices penetrate the meat well, then pass this composition through the mincer, after you have previously attached the sausage accessory. Fill the mats one by one, taking care not to put the filling in excess and to put it on the outside. At the end, catch the ends of the sausages in a knot and let them overnight (caught with string by a stick or on a plate) to drain the fat in a cool place. After they have dried (check that their membrane or outer shell is well dried), store them in the freezer if you plan to keep them longer before cooking.


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 you do 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?


Traditional sausage recipe:

Traditional sausage ingredient:

6 kilograms of pork (meat), 10 meters of small intestines of pork, salt, thyme, paprika and 10 cloves of garlic.

Traditional sausage recipe. How to make the best homemade sausages

Method of preparation: The pork is washed, chopped in the mincer and set aside. Prepare the spices: paprika, salt, thyme and clean the garlic. Pork intestines stretch and blow through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat. But be careful! Only put the sausage stuffing funnel on the mincer, not the cutting knives. Read more HERE