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Neck stew and pork sausages

Neck stew and pork sausages


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A dish to Danuta's taste, my dear daughter-in-law.

  • 3 sausages
  • 500 gr. neck
  • 4 onions
  • 1 clove of garlic
  • 3 tablespoons homemade ketchup
  • 700 gr. potatoes
  • 1st parsley tie
  • salt
  • Paprika
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Neck stew and pork sausages:

Cut the neck and sausage into slices and fry.

Peel a squash, grate it and cut it into small pieces.

Add the paprika, ketchup and potatoes and mix, when the onion becomes glassy, ​​add enough water to cover the meat and let it boil for about 30 minutes.

Cut the parsley and add it over the stew and season with salt and pepper to taste.

Serve with pickles or favorite salad.

Good appetite !!!


Tips sites

1

The fried neck and the pork sausage leave the lard and no longer need to use oil.

2

The more we use stewed onions, the sweeter it is.


Neck stew and pork sausages - Recipes

. they are the sausages of my childhood.

Ingredient:
- 7 kg pork shoulder
-3 kg of bacon
-200 g salt (20 g per kg of meat)
-800 ml of water (80 ml of water per kg of meat)
-6 cloves of garlic (larger)
- hot peppers, dried and ground, to taste
-thyme, to taste

Procedure:
We pass the meat through the mincer together with the bacon. In a bowl we put water with salt. We grind the garlic or we pass it through the garlic press and we put it in the water with salt. We mix and leave it like this for about 30 minutes (like garlic to leave its flavor) We do this with the garlic, only if we want to put in the sausages, only the garlic flavor. If we want to put the garlic completely, then we grind it well and put it directly in the minced meat. given through the blender and I put it directly in the meat mixture, I wanted the garlic taste to be more accentuated). I add the thyme and the dried peppers, given through the blender.

We start to knead the meat mixture, like a dough, adding from time to time, the water in which we dissolved the salt. We knead until the meat is well bound (about 30 min.) the next day. (the meat must rest and the flavors intertwine).
The next day, from the mince we made, we will make a meatball, fry it and see if we need to add something (salt, hot peppers, thyme, garlic) or not.
I split the chop and half I made it more spicy. I added more hot peppers.

Now we will move on to filling the sausages. I used intestines, small, from the trade. I opened them and rinsed them in several warm waters, until all the salt on them was gone. In order to fill the intestines, we need a shredder (from the old one) from which we take out the knife and the sieve, and a funnel to match the shredder. We mount the funnel instead of the sieve and the knife. the meat reaches the top of the funnel. We take a intestine and roll it on the funnel.

When filling the intestines, two people are needed, one feeds the mincer and the other depends on the intestine to be sausages. We will make sausages about 20 cm. Every 20 cm we turn, once on the left once on the right , not to fall apart.

Care must be taken not to fill the intestines too much, otherwise, when fried, the sausages will crack.
After we have finished filling, we will hang them on a stick, spread them more and we will drain them, cold (we put them on the balcony) We will leave them like this for 3-4 days. After this time, we either smoke them or we put them on the portions and put them in the freezer (that's what I did).

They are very good. these are the sausages my parents used to make when I was a child!


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Pork drob

Clean the entrails, then wash them and boil them in water with a pinch of salt. After they have boiled, drain them and pass them through the mincer together with the neck and bread soaked in water and squeeze well.

Add finely chopped and hardened onions. Allow to cool slightly. Gradually pour the eggs, beaten well with sour cream.

The composition thus obtained is poured into cake trays greased with oil. Leave the pork loin in the oven, over medium heat, until it reaches the crust.

Transylvanian recipe. Transylvanian Tochitura

3 kg pork offal (liver, lungs, spleen, kidneys)
300 g pork neck
2 eggs
3 onions
2 tablespoons sour cream
2 tablespoons butter
2 slices of bread
oil, salt, pepper


Culinary whispers

A food that is made more by itself, we have 10 minutes to work on it. Very good and when we have guests, everything can be prepared and when guests come, they just put it in the oven. My lord was still afraid that they would come out dry after being in the oven for so long, but it wasn't like that, they come out soft and fluffy.

For 3 people
6 pork steaks (best from the back of the neck, those are best made so I used the muscle)
4 medium onions
6 teaspoons hot mustard (preferably from Dijon)
12 slices of ham (can be used smoked or raw whoever wants can put bacon. I used a slightly smoked one)
salt pepper

The meat slices are salted, peppered, then each greased with a teaspoon of mustard. Leave to cool in the fridge for about an hour. Then they are placed on a tray covered with baking paper. Cover each piece of meat with many onion rings (onions are best cut on the Börner cutter) and with 2 slices of ham. Cover the tray with aluminum foil and bake in the preheated oven (200 & # 176C) for 80 minutes. Then take the aluminum foil from the tray and leave it in the oven for another 8-10 minutes. Serve immediately. For me only on a cabbage salad.


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1. Chicken borscht with homemade noodles
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6. Tochitura casa & # 8211 12 lei
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Tuesday (28.05.2019)

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Wednesday (29.05.2019)

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3. Chicken brine & # 8211 10 lei
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5. Pork stew - 12 lei
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Thursday (30.05.2019)

1. Peasant meatball soup
2. Bean stew with smoked ciolan
3. Pickled salad
4. Chicken brine & # 8211 10 lei
5. Belly soup & # 8211 10 lei
6. Tochitura casa & # 8211 12 lei
7. Grilled pork neck with french fries & # 8211 15 lei

Orders: minimum 3 menus
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Friday (31.05.2019)

1. Vegetable borscht
2. Polenta with egg, cheese and traditional sausages
3. Chicken brine on the fire & # 8211 10 lei
4. Belly soup & # 8211 10 lei
5. Tochitura of the house - 12 lei
6. Grilled pork neck with french fries & # 8211 15 lei

Orders: minimum 3 menus
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Saturday (1.06.2019)

1. Chicken brine
2. Rice with Shanghai Chicken
3. Cabbage salad
4. Chicken brine on the fire & # 8211 10 lei
5. Belly soup & # 8211 10 lei
6. Pork stew & # 8211 12 lei
7. Grilled pork neck with french fries & # 8211 15 lei


Shut up and swallow!

1kg pork
500g smoked Transylvanian sausages (or of which you have but smoked)
300g smoked pork neck (I didn't have it and I did without it, it turned out good and so on)
12 tomatoes or a large can with peeled tomatoes or half a kilo of tomato juice.
French fries about 8, 10 pieces of medium size, salt, pepper, hot paprika, garlic, parsley and basil.

Cut the meat into cubes, add oil, spices and let it mix with the garlic and paprika for about 20-30 minutes, cook, then put the lid on and let the juice drop. If you don't have patience (and I will understand you) you can go through the garlic soaking phase and start cooking the meat directly, and put the garlic at the end with the sausages and smoked neck.
When it is almost ready, add the sliced ​​sausages and the neck and leave it on the fire for about 10 minutes.
Meanwhile, cut the potatoes into larger pieces and fry them. Then put the potatoes and let them boil for another 10 minutes, then the tomatoes or some tomato juice.
The water is added along the course, if it decreases.
At the end, add the greens.

PS: the combination of meat proteins and potato starch is not exactly successful for proper digestion, so this whole thing goes well with a lettuce or sweet cabbage salad.


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Homemade

This recipe is still inherited from my grandmother, who learned to make it from her mother. And when Grandma makes stew, she doesn't put delicate or other miracles in it. Finely chop a smoked onion, simmer it well in the pan, put the meat over it and let it take on a beautiful brown color, water to boil and one, two teaspoons of pepper paste. That's all she uses and believe me, stew like her, I haven't eaten anywhere. So I will share this recipe with you and you can try using pasta in other dishes.

Things are pretty simple. we 200 g of salt to 1 kg of red pepper , which we wash well, clean and put through the mincer. Then salt it and simmer it a little, until it drops. Pour the obtained paste into jars, which we staple and then let it boil for another 30 minutes, in a wider pot, in which everything fits. And that's it.


Coniflor Srl - Goodies of Gurghiu

Coniflor Srl - Meat Preparation Factory
We invite you to discover the Story of Meat Preparations from the Gurghiului Valley, produced according to recipes passed down from generation to generation, from grandparents and great-grandparents, directly to the plates of all consumers eager to try
the taste of old-fashioned sausages.

Boiled-smoked products:
sausages
Ham in the net
Salami with pepper
Salam Coniflor
Curcan salami
Salam Vara
Peasant Salami with Ham
Salam Porc
Salami Pasare
Salam Italian
Hello Gurghiu
Dry Summer Salami
Salam Victoria
Salam Voina
Salam de Casa
Salam Casa Extra
Rustic salami
Raw-dried products:
Raw-Dry Szekler Salami
Raw Banana Salami
Sausages:
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Carnati Cabanos Curcan
Cabanos Curcan
Carnati de Casa
Carnati Trandafir
Thin House Sausages
Carnati Gratar
Carnati Muntenia
Spicy Sausages
Carnati Rustic
Carnati Debretin
Carnati Curcan
Lebar Porc
Cremwursti:
Chicken Breast Sausage
Cremwursti Porc
Cremwursti and Poles
Polish Chicken
Polish Pork
Paris:
Paris Family
Parizer Porc
Parizer Pasare
Parisian from Chicken Breast
Drums:
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Extra Pork Toba
Chicken drum
Rolls and Hams
Extra Chicken Roll
Smoked Pressed Chicken Ham
Chicken Breast Ham
Ham
Prague ham
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Pastrama Porc
Smoked Cooked Goose
Goose with Boia
Costita Aafumata
Ciolan Boneless
Kaizer Peasant
Kaizer Porc
Muschi File
Pastrama Piept Pui
Pastrama Chicken Pulp
Smoking:
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Scarita ribs
Peasant Ham
Oase Garf
Pig's foot
Pork tails
Smanina Afumata
Vegetable products
Vegetable paste
Frozen Refrigerated Products:
Minced meat
Pasta Mici Porc / Vita
Pork neck
Pork Pulp
Pork Chop with Curelusa
Pork chop
Pulp Vita
Fleica Porc
Tocanita meat
Pork breast with bone
Spicy Pork Neck

Phone: 0265/536031
Location: Gurghiu, Mures
Address: Str. Petru Maior, Nr. 128
E-mail: [email protected] / [email protected]
Web: www.coniflor.ro

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