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Muschiulet file - sausage

Muschiulet file - sausage

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I washed the meat, adjusted it in size with the knife, to combine the three pieces nicely, then I dabbed it with a kitchen towel.

I mixed the garlic with the wine, a little salt and ground pepper, then I added the rest of the spices, and I rubbed the muscle pieces well with the obtained mixture. I sprinkled salt and rubbed the meat.

I spread the gauze on the table, soaked it well with lard, then I placed the pieces of meat on it, the edge of pork in the middle.

I put 2/3 of the gelatin sachet in 100 ml of cold water for 10 minutes, then I heated it in a bain-marie to melt it. After it cooled, I put a teaspoon of gelatin on the sides where the 3 muscles join. I put some bay leaves on top of the meat.

I rolled the meat in gauze, tightened as much as possible, then I wrapped the toutl 3-4 times, tightly, in parchment paper and tied with string. I put the roll formed in the fridge to marinate, and continue in 2-3 days, when we put it in the oven))


Part two: after 2-3 days, remove the roll of meat from the refrigerator, place it in a tray with higher walls, sprinkled with a little oil, just as it is packed, in the baking paper, put a cup with water mixed half with white wine. Put it in the oven heated to 250 degrees for 20 minutes, then reduce to low heat, 150-180 degrees, for another hour and a half. Always turn the roll from side to side, at 10 minutes, so as not to catch the pojghita ... and add water with wine when it starts to fall.

Grandma's recipes: Boiled pork tenderloin with spices

ingredients: 1 kg pork tenderloin, a clove of garlic, 1/2 teaspoon grated coriander, 1/2 teaspoon grated peppercorns, 1/2 teaspoon grated paprika, 1/2 teaspoon grated paprika, two bay leaves, a grated teaspoon of thyme, salt to taste, two glasses of red wine, a glass of water.
Preparation: the raw muscle is rolled in salt and spices ground in a mortar and left to soak for a day or two in the refrigerator before preparing it. Then place in a bowl as small as possible, pour mixed water and wine over it, add the bay leaves and cover with baking paper or foil. Put in the oven over low heat and return periodically. When it is almost done, remove the foil to get the crust, and leave until the liquid has dropped almost completely. After it is ready, it is left to drain, cold, 2-3 hours, before being served.

Because it's delicious, we leave you here a wonderful recipe for pork tenderloin on the tray!

Pork tenderloin in dough

There are many Recipes which I cook out of pure intuition, without reading the recipe somewhere. Muscle recipe in dough, I adapted it after a delicious steak that I ate on a trip, and that stuck in my mind. I tried to remember what ingredients it had and I reconstituted it as best I could.

To make pork tenderloin in dough you need only a little dexterity, a touch of inspiration and:

& # 8211 500 gr French puff pastry dough
& # 8211 a large piece of muscle fillet
& # 8211 an onion
& # 8211 400 gr of mushrooms
& # 8211 2 tablespoons sour cream
& # 8211 2 carrots
& # 8211 a yolk
& # 8211 salt and pepper
& # 8211 little oil

To start, heat the pan with a little oil and brown the pork muscle well on all sides. Of course, we wash the meat first, clean it of the ribs and salt it well. While our muscle is being tanned in the pan, blender the mushrooms together with the onion and carrots, so that it almost becomes a paste. When the muscle is browned, take the beauty out of the pan and let it cool. In the oil in which we fried the muscle, heat the onions, mushrooms and carrots. They will harden quickly, just keep the mixture on the fire for about 5 minutes. Then add sour cream, salt and pepper to taste.

Spread the puff pastry, grease with mushroom paste and sour cream, place the muscle over it, wrap it with the dough and then grease it with a yolk, then put it in the oven for about an hour, on the lowest step of the oven. You will notice when the muscle is ready, if you insert a toothpick deep into the muscle, through the dough… and it comes out clean.

CAREFUL: this is a little steak in the blood, but it depends a lot on the thickness of the muscle. Mine was thin and penetrated very well from browning. But if it is very thick, it can be put in a tray with a little water and put in the oven after browning, before being put in the dough.

We served it with mashed potatoes (which we made with parsley butter, a very good choice, a tasty butter prepared by Napolact) and hot pickles.

I took it out of the bag and wiped it well with paper towels. I placed it on a shredder and evaluated it. It's nice, partially covered by a thin layer of fat and thin membranes. That's it! I don't bother with his shaping because I like all those fat membranes and because I cook it for us, for the family. If it was a beef muscle, I had to shape it because its membranes are very dense and become rubberized when cooked.

At this point I set the oven to 180 C (medium to high for gas).

Okay, the muscle is shattered.

I bent its thinner end (tail) and fixed it in position by tying it with a string. I thus obtained a cylinder with a somewhat constant thickness. I haven't seasoned it yet !!

Theoretically, the muscle is fried in a pan that goes in the oven (with metal handles, not plastic or wood). I fry it in a normal pan and quickly move it into a Teflon cake pan, exactly the size of it. I also did the test to see if it is calibrated to its size. Also now, until it is in shape, I sprinkled it with a little olive oil and massaged it well. Why grease the chopper or other dishes when it enters the oven with this form anyway?

I let it sit for about 5 minutes & # 8211 during which time a large frying pan with a thick bottom (no oil) was heated. I took the muscle out of the mold and placed it in a well-heated pan. I fried it over high heat for a fixed 2 minutes on one side. I turned it over and left it for another 2 minutes on the opposite side and then for 30 seconds on each side left uncooked. This operation makes serious smoke so I recommend you start the hood at full speed or open the kitchen window. Now would be the time for a possible flare-up with fine cognac or armagnac or other fragrant alcohol. Today I jumped over & # 8211 I went for the & # 8222natur & # 8221 variant.

Bake simple pork tenderloin

No more frying. I quickly moved the muscle in the shape of a cake (along with the juices from the pan), I salted it and peppered it on all sides. So NOW I seasoned it. What color does it have!! Now would be the time to be greased with mustard or sprinkled with cumin seeds (or powder) or thin slices from a clove of garlic. I jumped on them today.

Also now I put a few pieces of butter on top and put it directly in the oven heated to 180 C (medium to high for gas).

Huh! You need to move quickly at this stage so that the meat does not cool down. I set the oven timer to 10 minutes. If you think you like it a little better done, I recommend 13-15 minutes but not more.

I recommend using a meat thermometer stuck in the piece of muscle and choosing 63 C for a medium steak and 72 C for a well-done one. Source here.

If you have emotions about Trichinella spiralis (which causes a disease called trichinosis) you should only buy meat checked by veterinarians & # 8211 as it is from the trade (either from the supermarket or from authorized butchers). However, trichinella is neutralized at temperatures starting at 63 ° C source here.

This is what it looks like after sitting in the oven for 10 minutes. The butter melted and gave it a dream flavor! I took it out of the oven and sprinkled a few fresh thyme leaves on top of it and immediately covered it lightly with aluminum foil. I let him breathe for 10 minutes before cutting and serving.

Baked pork breast & # 8211 simple recipe with finger licking result

Baked pork breast & # 8211 simple recipe for pork breast with bone, sliced, ribs with spicy meat and cooked in the oven, list of ingredients and how to prepare.

Things are simple: do we like pork? Well, of course not! And we don't give in to the wind after the chop and after pork tenderloin, both pieces of lean meat, but after the ribs, pork neck and breast, tenderer and tastier precisely because they are stuffed with fat. Another recipe with this piece that we really like, pork breast, we published earlier, grilled, in a larger piece, marinated in beer & # 8211 click here for recipe & # 8211 ie more dichis and more time consumed. Today's recipe is the simplest possible. I cut the pork breast into slices, rubbed it well with the well-chosen spices and cooked it in the oven. I get some nice steaks every time, a miracle!

If it still gets cold & # 8211 which is hard but not impossible, it depends on how many dishes sit at the table & # 8211 these spicy and baked slices of pork breast will be sensational in the sandwich, better than any sausage . Discover the whole recipe below.

Homemade sous vide "sausages" made from cutlet and pork tenderloin

I called it sausage because I use slices of chop and pork tenderloin for school and work packages, but they can be eaten well thanks to a normal meal, along with garnish and salad. And for another reason, the brine of the meat before the actual preparation.

The steps for my so-called sausage are:

  • shaping the meat, more precisely cleaning the piece of meat from skins, membranes and excess fat
  • dressing
  • drying (a lot, but as much as possible)
  • seasoning
  • boil under vacuum
  • optionally, quick "smoking" on the stove if you have a place to smoke seriously, it's a whole other story, a much better one
  • browning in a pan or oven


  • 2 l water
  • 3 tablespoons salt
  • 1 tablespoon grated sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon paprika, I prefer smoked
  • 1 teaspoon mustard seeds
  • 1 teaspoon dried thyme or a sprig of fresh
  • 3-4 cloves of crushed garlic
  • 1 small sliced ​​onion
  • 1 bay leaf
  • 2-3 boils ienibahar
  • what other spices do you want, according to taste, I also put 1 teaspoon of negrilica

condiments which I used after brine and before sous-vide are indicative, otherwise, according to everyone's taste:

  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry rub
  • 1 teaspoon piri & # 8211 piri
  • 1 teaspoon spices for gyros (I also had them on vacation)

Fast smoking:

  • 2 teaspoons rice
  • 2 teaspoons black or green tea leaves
  • 2 teaspoons sugar
  • any other dried plants or herbs, spices seem to you to fit.

Bring the water with the brine ingredients to the boil. Less onions and garlic that we will put raw later, after the brine has cooled.

While we wait for the water to boil, we shape the meat. We clean the pieces of meat from skins, membranes and excess fat. Here, each according to the possibilities, mine were a bit reduced. Possibilities say.

Cut the onion and garlic and place the meat in a bowl with a lid.

Pour the cooled brine, close tightly and leave in the fridge for at least 24 hours. The duration of the brine also depends on the thickness and quantity of the pieces of meat. Mandatory, the meat will be dipped in brine.

After the brine period, I rinsed the pieces of meat under a stream of cold water, then drained them and absorbed the moisture in a clean kitchen towel.

Although I am going to empty them, I still tied the meat with kitchen twine to keep the compact shape a bit.

I greased the meat with oil on all sides to make sure the spices would adhere.

I rubbed the meat with the spice mixture.

I put in sous vide for 1 hour and a half at 65.5º C.

I cooled the meat (still in the vacuum bags) in cold water.

I took out the pieces of meat and left them to simmer on a grill. During cooking, they leave their juice and it is preferable not to be too juicy for the browning step, because instead of browning, they are steamed.

Suddenly, I smoked the so-called pork tenderloin.

For this I used a wok, which I lined with aluminum foil because the smoke darkens the dishes in which we do this operation and it is difficult to wash.

I put the rice, sugar and tea leaves in a piece of aluminum foil. I made a ladle so that the ingredients in it did not fly, which I left open.

I placed the wok on the stove and put the cup in it. Lid above. Leave on the fire until the ingredients start to smoke.

Only now did I place the meat, perched on a small support. Cover again.

We do not last long, a few minutes, eventually we can turn off the hob, it is important to smoke a little.

It's still a fad. The hood is on.

From now on, you can either keep and serve the meat as it is, or switch to light and necessarily quick browning. You can make it in a frying pan, preferably cast iron, because it keeps the heat well, either in the oven at high temperature, possibly on the grill function.

We keep the meat brown enough on the surfaces.

Remove from the pan or pan and let it cool before slicing, especially if we use the meat as a sausage, ie thinly sliced.

Being prepared vide vide, it is no longer necessary to rest the meat, but hot will not slice too nicely.



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