Romanian Pork Sausages

Organised in early February, the contest is called “Worschkoschtprob,” or “Banat Sausage Tasting,” and has two separate sections, one for those who make sausages at home, for their own family, and the other one for entrepreneurs who produce sausages and sell them.

Ștefan Baciu, 08.02.2013, 15:55

Organised in early February, the contest is called “Worschkoschtprob,” or “Banat Sausage Tasting,” and has two separate sections, one for those who make sausages at home, for their own family, and the other one for entrepreneurs who produce sausages and sell them.

The Banat sausages take around one hour to cook, and you will need about 2 kilos of pork and half a kilo of fatback, a clove of garlic, a tablespoon of paprika, dried coriander, ground pepper, salt and bone broth.

Mince the pork and fatback, after you have first cut them into small pieces, then mix with the pressed garlic and all the other spices, adding as much broth you need in order to make the mixture homogeneous.

All you need to do next is to stuff this mixture into cleaned pig intestines, and the sausages are done. After you have left them to dry or have smoked them, you can eat them either as they are, or fried in oil or lard, with a nice glass of Banat plum brandy.

Enjoy!