Sausages

As the holidays have just wound down, we have plenty of leftovers from the holidays here in Romania. One of the most common preparations that gets left over is sausages, which are on every plate because city dwelling Romanians preserve very well countryside traditions. That is the reason for which so many Romanians make their own sausages at home, and this is one of the versions of sausage making used in homes all over the country.

Ștefan Baciu, 03.01.2014, 15:25

As the holidays have just wound down, we have plenty of leftovers from the holidays here in Romania. One of the most common preparations that gets left over is sausages, which are on every plate because city dwelling Romanians preserve very well countryside traditions. That is the reason for which so many Romanians make their own sausages at home, and this is one of the versions of sausage making used in homes all over the country.

In this version, you need two kilos of pork, preferably the parts that have moderate fat. You also need one kilo of beef, plenty of garlic, according to taste, and spices: black pepper, thyme, and chili powder. If you feel the mix is too lean, you can add some smoked fatback. After mincing and mixing the meat, and possibly the fatback, then kneaded with some meat stock, salt and the spices. If you are going to eat them for the holidays, you can mix in minced garlic, thyme and black pepper.

Before you fill in the casings, allow the mix to cool, then form the sausages. It is recommended that you let them cool hanging outside for a few hours. If you want to have them throughout the rest of the year, the best option is to smoke them. The best thing about them is that you can cook them in a wide variety of ways, from frying in a pan to grilling them on an open range. They can be served with an equally varied choice of side dishes, from cabbage to mashed potatoes.

Enjoy the process and the product, and have a good new year!