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Homemade sausages - video recipe

Homemade sausages - video recipe


The minced meat mixes well with the crushed garlic, spices to taste and water. Knead the meat well by hand.

Carefully roll the sausage membrane on the shredder funnel and carefully fill the sausage. From place to place they return carefully, forming sausages of the desired size. It is tied at the ends with thread or even with a membrane.


1

The sausage membranes (matte) are washed well and kept warm with a little vinegar. Then rinse thoroughly with warm water on the inside.

2

You can use beef / pork or sheep membranes if you want them to be thinner.

3

In the composition you can add sweet or hot paprika, as you like or other spices.

4

If you want fatter sausages, use only minced pork with a little bacon.

5

You can also prepare sausages from chicken or turkey.

6

Leave the sausages to drain for at least 48 hours and then refrigerate or smoke.

7

If you want to cook them fresh, prick them from place to place, let them crack when baked or fried.


Baked Sausages in the Oven

Roll the fresh sausage threads as tightly as possible in a circle.

Fix with the help of several skewer sticks, stuck in the cross through sausages.

Transfer to a tray lined with baking paper.

Sprinkle with garlic, sage and rosemary slices, to taste.

Put in the preheated oven, on the right heat (180 degrees) until they are done and nicely browned, turning them a few times. Be careful not to fry / dry them too much.

Serve immediately. Simple or side by side with your favorite garnish and salad / pickle.
A very simple recipe, but very delicious, which gives any type of sausage a special taste.
My sausages were thicker, but I still "pulled them up" and breaded them well.

Prepare them at least once and you will see that you will remain a fan of these sausages.


Pork sausages

If you've never done it before homemade sausages, then you choose the easy way, in this case I used the mixture of spices for sausages from Kotanyi, which contains coriander, caraway, pepper, juniper, juniper and garlic. A very successful mixture that makes you think of Transylvanian sausages.


It's their time! The tastiest homemade sausages are made in Banat! Recipe preserved from ancestral lands

TIMISOARA. It is the time when the pigs are slaughtered in the proud Banat households, when the & # 8216porks & # 8217 are prepared, and one of the most awaited moments is when the sausages are prepared. These are a true symbol of the place, and the delicious sausages are never missing from the Banatean's Christmas table.

More raw or smoked, they are prepared according to recipes preserved from ancestral grains, and the secret of spices and meat mixture gives them an incomparable flavor.

Here, below, is the greatest sausage recipe, as they are made in Banat.


10 kilograms of fatty pork
4 tablespoons finely ground pepper
3 tablespoons grated enibahar ground
4 tablespoons sweet paprika
2 tablespoons grated paprika
4 heads of garlic ground in a mortar
2 liters of bone juice
15 meters of pork mate
2 liters of red stem wine

The meat is minced through a large sieve machine, sprinkled with salt, pepper, paprika, kneaded for homogenization and left to simmer for at least 3 hours.

In the hot bone soup dissolve the garlic paste, coriander, hot paprika.
Incorporate the warm soup (40 degrees) in the mince and knead for an hour.

Fill the mats with the spirit, not very thick, always pricking with a sewing needle and make sausages one meter long.

Place on wooden sticks, the sausages are dried for 24 hours, then smoked in two portions of 4 hours, yes, 4 hours, no, every day, for five days. During the night, sausages remain in the smoker on dry land.


Toad in the hole - Carnati in aluat

"Toad in the hole" or "Sausages in the dough" is our recipe today and I promise you that it will be loved by everyone! What exactly is "Toad in the hole"? A dish specific to English / Scottish cuisine and they are practically sausages in Yorkshire pudding dough!

What is Yorkshire pudding? It is a dough based on flour, eggs and milk, which is baked in preheated forms, so it becomes fluffy in places and has a crispy crust. When not cooked with meat, add lard, pork or goose to Yorkshire pudding. A delight!

What did I bake in the delicious dough? Our favorite sausages, of course Homemade sausages "Full of meat" from ELIT! Ever since we discovered them last year, we have totally fallen in love with them! And, since I used them in recipes Sausage soup and cabbage juice (a wonderful recipe cooked by Mr. Don) and Baked pasta with sausages you have written to many of us that you have tried them and you love them!

Why do we recommend you to try homemade sausages "Full of meat" from ELIT?

  • they have a high meat content, as their name suggests
  • they are lightly smoked and fit perfectly in any dish
  • can be enjoyed as such, but also as an ingredient in stews, soups, omelets

Toad in the hole - Everything you need to know about the recipe

  • Are you a large family? You can easily double the quantities in the recipe! Baking time remains the same, we just use a larger tray.
  • It is very important to bake the sausages at a high temperature (200 ° C). This way they brown nicely and leave the wonderful fat, in which we will bake the dough.
  • Extra taste and flavor? When you take Toad in a hole out of the oven, while it is still hot, you can grate the cheese! Can you imagine what a delicious lunch or lunch?

Ingredients for 4-6 servings Toad in the hole

  • 6-8 pieces Homemade sausages "Full of meat" ELITE
  • 150g flour
  • 3 eggs husband
  • 200ml milk
  • salt and pepper to taste

Preparation Toad in the hole - Sausages in the dough

  1. Preheat the oven to 200 ° C. Place the sausages in a 15-20cm bowl. Fry them in the oven for 12-15 minutes or until they are nicely browned. We turn them once during baking, to brown them evenly.
  2. Meanwhile, prepare the dough. Put flour in a bowl. We make a hole in the middle. Pour the eggs and mix well with a whisk or mixer. Add the milk gradually, stirring constantly. Season with salt and pepper.
  3. We need to get a dough similar to that for pancakes, without lumps of flour. Let the dough rest until use. Then transfer the dough to a beaked cup.
  4. When the sausages are browned, take the tray out of the oven. We pour the dough around the sausages. Bake again for 25-30 minutes or until the dough is swollen, browned and well bound.

When do we serve Toad in the hole? The answer is simple: ANYTIME! For breakfast, for a family lunch, for brunch. It is easy to prepare and can be a life-saving recipe in many situations! And the sausages from ELIT are indispensable in the fridge, especially these days, when we work and do home school: they are always at hand when we want something fast and good! May you be the best!


The greatest RECIPE of homemade sausages, kept from ancestral dogs in Banat! These days they're getting ready

TIMISOARA. These days, in the proud Banat villages, the housewives gather the necessary things and make all the preparations for slaughtering the pigs. One of the most awaited moments in the ritual of slaughtering pigs is the preparation of sausages that are not missing from the Banatean's Christmas table.

More raw or smoked, they are prepared according to recipes preserved from ancestral grains, and the secret of spices and meat mixture gives them an incomparable flavor.

Here, below, is the greatest sausage recipe, as they are made in Banat.

10 kilograms of fatty pork
4 tablespoons finely ground pepper
3 tablespoons grated enibahar ground
4 tablespoons sweet paprika
2 tablespoons grated paprika
4 heads of garlic ground in a mortar
2 liters of bone juice
15 meters of pork mate
2 liters of red stem wine

The meat is minced through a large sieve machine, sprinkled with salt, pepper, paprika, kneaded for homogenization and left to simmer for at least 3 hours.

In the hot bone soup dissolve the garlic paste, coriander, hot paprika. Incorporate the warm soup (40 degrees) in the mince and knead for an hour.

Fill the mats with the spirit, not very thick, always pricking with a sewing needle and make sausages one meter long.

Place on wooden sticks, the sausages are dried for 24 hours, then smoked in two portions of 4 hours, yes, 4 hours, no, every day, for five days. During the night, sausages remain in the smoker on dry land.