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Plescoi sausages in dough

Plescoi sausages in dough

  • 200g Puff pastry
  • 4 "threads" of sausage sausages
  • 1 or
  • Sesame seeds

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Plescoi sausages in dough:

I cut the sausages into uniform pieces. I touched the dough with the rolling pin and cut it into triangles. I rolled the dough around the pieces of sausages and then I placed them in the tray lined with baking paper. I greased the dough with the beaten egg with salt powder and sprinkled sesame seeds on top.



Baked sausages in dough. Adi Hădean's recipe

Adi Hădean (43 years old) managed to stand out not only by his talent and passion for what he does, but also by his creative ideas and involvement in social causes. He runs marathons and half marathons every year to raise money and support social causes and teaches children to eat healthily.

"I want to tell you that I love quick and tasty recipes. Especially when I have a lot of work and I don't have much time to spend in the kitchen. This recipe is ideal for a busy day or a quick brunch with friends. The key is to use quality products and the final preparation will be appropriate ", writes Adi Hădean on his blog, adihadean.ro.

ingredients

  • 2 sausages cooked slowly and smoked
  • 1 tablespoon butter
  • 4-6 slices of bacon
  • 2 sage leaves
  • 125 g of flour
  • a pinch of salt
  • 1 egg and 1 egg white
  • 150 ml of milk
  • 150 ml of mineral water
  • thyme
  • a few cherry tomatoes.

Method of preparation

"I melted the butter in a pan and fried the sausages for 5 minutes with the sage leaves. Then I took them out on a plate, wrapped them in bacon and fried them for another 3-4 minutes. Then I placed the sausages in a ceramic bowl, suitable for the oven.

For the dough, I mixed the flour with the salt, the whole egg and the egg whites and gradually added the milk and mineral water.


Plescoi sausages

Plescoi sausages from: mutton, garlic, peppers, thyme.

Ingredient:

  • mutton (or two-thirds mutton and one-third beef)
  • garlic
  • pepper
  • thyme
  • thin sheepskin

Method of preparation:

Normally, Pleşcoi sausage it is prepared only from mutton, but if it is too fat, ie it has more tallow, the composition is straightened with beef, but without exceeding the ratio of 2 to 1.

After the mutton is cleaned from the bones, the bones are boiled in a cauldron and with the resulting juice, lukewarm, knead the minced meat in which garlic, hot peppers or thyme are added. It is ideal to use hot red peppers.

The sheep's cheeks will be filled with this composition. The sausages will then be dried and smoked, which can be served both raw and prepared in a frying pan or on the grill.


Virșli, the Dacian sausage of the Transylvanians

I admit that until a year ago I didn't even know there were virgins. Some sausages specific to some areas of Transylvania, with a taste of legend. There is an article on Digi 24 in which it is said that the original recipe is from the Dacian times, which makes me very sad. It saddens me not that it would be a Dacian recipe, it is wonderful that we have such culinary legends, it saddens me because we have such a historical, authentic dish, which, like millions of other things that belong to us, we fail to we exploit them at their true value.

There is a vicious circle here, in order to certify this product and turn it into one with a protected geographical indication, these people from the ministry are asking the producers of stingrays to associate and establish a unique recipe. Which is a bit difficult, because everyone is convinced that his recipe is the best, everyone is convinced that he has the winning version. And no one wants to give up their product. And from here things get stuck for an indefinite period. Therefore, a niche product will remain for a while, of which only a small part of the population will still know about it.

Currently, virșli are produced in Alba counties (Sebeș area, towards the mountains, but also Arieșului de Sus area, in Țara Moţilor), Țara Zarandului (Hălmagiu area, Arad county, and Brad area, Hunedoara county), Țara Hațegului ( Sălaș, Hunedoara County). And that's it. (Thanks for the correct map go to Cătălin Hosu, connoisseur with the black belt of this mustard-type product.)

If you have ever come across virles in this life, and they want you to come across them, keep in mind that they are of many kinds. The constant would be that they have goat meat as their main ingredient. Then there would be, as an alternative, sheep. To which is added some of that hard fat from the pig's back. Some also put beef. Or game meat, such as sausages made in the Brad area. But unlike meat, they all have garlic and paprika. You can find a detailed recipe on Laura Laurențiu's blog.

There are two other characteristics for sausages, most producers put minced meat, but I understand that there is also the variant in the Sălaș area, where the meat is shredded with bard, the latter being even more valuable.

As for the way they cook, almost everyone here agrees that the best ones are boiled. I made them in all kinds, in the oven, in the pan, on the grill or boiled, as you will see in the pictures below, I put them in various combinations, I confirm that the variant in which they are boiled is by far the best, but with small details. They don't boil much, on the contrary, I would take them out of the pot right when the water starts to boil. And only then, put a little on the grill or grill. With mustard and fresh bread. They are perfect! This is the moment when I composed the song My, My, Dilealah alone!

For those who want to take the experience to another level, I understand that it boils even better in death. I don't know, I haven't tried, but it will, when the time comes again.

If you ask me where you can get virles, I will disappoint you a little. I have no idea. From them at home, of course, but in Bucharest I do not know the source. But I am waiting for recommendations in the comments, either from Bucharest or from anywhere in the country.

If you ask me where I got them from, I can answer you here, that from somewhere it is clear that I took them, they are from Hălmagiu, and this was due to the self-titled Senior of Transylvania, Andrei Crivăț, who sometimes calls me to tell me he's going to give me a package. When the phone rings and on the screen I see that it is Crivăț, I feel like in Pistruiatul. I know the goods have come, and I have to move quickly and go get them. And pass it on to the world.


How to make Easter with sweet cheese and fluffy cake dough (with a lot of filling) & # 8211 traditional recipe?

Fluffy cake dough for Easter with cheese

Easter dough is very easy to prepare. I made a double portion so you will see larger quantities in the pictures. I worked directly in the robot bowl. For starters I put the yeast (fresh or dried) in 50 ml of lukewarm milk and left it for 5-7 minutes. I poured the remaining 130 ml of milk, I put powdered sugar and vanilla sugar, grated lemon peel and egg yolks. I mixed everything for 1 minute then added half of the sifted flour and salt. I kneaded / beated everything at low speed (with the special dough hook) for 5 minutes. Then I added the soft butter (at room temperature) and mixed for another minute. Finally, I put the rest of the flour and kneaded the dough for another 5 minutes. The dough is soft, not very fluffy. I detached it with the spatula from the walls of the vessel and arranged it in the middle of it.

I covered the bowl with plastic and left the dough to rise until it doubled in volume. The fermentation time depends on the ambient temperature so it can vary from 45 minutes to 2 hours or even more (if you have a colder kitchen).

How to make creamy sweet cheese filling for traditional Easter?

The traditional Easter filling is made from cow's cheese (also called "sweet cheese"). It must be a greasy cheese and well drained of whey. It is not the same as ricotta. Abroad there is cottage cheese, fromage frais, Quark or Topfen, queso fresco. It is best to buy it from the market or prepare your cow's cheese at home, from milk & # 8211 see the recipe here. The cow's cheese in the bucket is too soft and watery to be used for Easter (it will moisten the dough).

In a large bowl I put the well drained cheese, thick cream (from the one for papanas or sarmale), sugar, eggs, vanilla, grated lemon peel, raisins and a good pinch of salt. Without salt, the cream is bland. I mixed everything well with a spoon. To get a slightly thicker filling I put 30 g of semolina. It will swell when baked and will absorb some of the moisture from the cream.

The result is approx. 750 g of cheese filling. It is fluid, creamy, not dense.


Smoked homemade sausages

About homemade sausages, nowhere have so many stories been told as in our country, in Banat. Our sausages are a reason for great household pride. Of course, next to the Banat shingles. These delicacies are so important homemade sausages for the space of Banat (space = pantry, germ. species), so that, for 45 years now, the Banat Sausage Festival has been taking place in our country with great fanfare. Within it, the most skilled butchers of Banat register with homemade sausages prepare very carefully. This contest arouses a lot of passion every year. „Worschtkoschtprob” & # 8211, that is, the tasting of sausages, on Swabian, takes place every year in a Banat locality, after many years it took place only in Timișoara.

In our country, in Banat, a well-managed space must look, in January, after the ignat has passed and the hams, bacon and homemade sausages have been smoked, as in the image below. I took the photo in the space of my in-laws. It is a place where it smells delicious and can be considered a household standard of the area.

What specialties do we prepare for cutting pork?

Every year, the same treats are repeated with delicious results: ham (bacon, as we say), bacon (clisa), goose boiled with paprika, caltaboş, bleeding, traditional drum, greaves, sausages. They occupy a place of honor. The recipe for smoked homemade sausages that I offer you today is a traditional one, simple but definitely delicious. We were never disappointed and everyone who tasted our sausages was delighted. Some of these tasters are people who really know, and even know like no other.

We prepared these homemade sausages from 42 kilograms of meat, of which 16 kilos of beef and 26 kilos of pork. In the language of butchery, pork-work means all those pieces that come from cutting and shaping the most important pieces, suitable for steaks, hams, etc. Butchers also call these dishes and & # 8222fits & # 8221. In general, pork is quite fatty, so we also add beef. The sausages can also be prepared from pork shoulder, in which case the mixture will be moderately fatty. In this case, there is no need for beef.

It takes weeks to get dry sausages, like the ones in the illustration. The set cooking time is only indicative, we chose the maximum as far as the interface allows.


We found at least 10 Websites Listing below when search with recipe for sausage sausages on Search Engine

Plescoi sausages - prepared according to an outlaw recipe

Petitchef.ro YES: 16 BYE: 50 MOZ Rank: 66

Recipe sausage preparation of Plescoi is preserved of the locals in the area Plesco - Berca, where the legend of the outlaws was born. They caught the sheep of the rich Muntenians when they came to the fair in Buzau and, in order not to catch their power with live prey, they made it pastrami and sausages in time of night when the temperatures were lower and the meat could cool better.

The secret of Plescoi sausages. The original recipe that

Realitatea.net YES: 18 BYE: 50 MOZ Rank: 69

  • Recipe preparation of meat of Plescoi is preserved of the locals in the area Plesco - Berca, Buzau county, where the legend of outlaws was born
  • They caught the sheep of the rich Muntenians when they came to the market and, in order not to catch their power with live prey, they made it pastrami and slaughtered in time. of at night when the temperatures were lower and the meat could cool better.

Costachel - The recipe of the Pleşcoi c & # 226rnaţilor

Costachel.ro YES: 16 BYE: 30 MOZ Rank: 48

liverwurst of home (recipe German) Recipe tiny of at Caru ’cu Bere C & # 226rnați of Focșănei Crenvursti of home, recipe goat sister, sausages , Marian Radulescu, Plesco , recipe 7 thoughts on “The recipe of the c & # 226rnaţilor of Pleşcoi ”

How to prepare Plescoi sausages. The recipe you need

Realitatea.net YES: 18 BYE: 50 MOZ Rank: 71

  • C & # 226rnatii of Plescoi are made from meat of sheep and beef, seasoned with garlic, thyme, basil and salt.

The original recipe for Plescoi sausages

  • Ingredient: - meat of sheep - garlic - red hot peppers - thyme - salt to taste - thin mat of sheep Mod of preparation: 1
  • Peel the meat of sheep of on the bones
  • Of usually only meat is used of sheep, but if it is too fat, the composition is mixed with meat. of cattle, & # 238but without exceeding the proportion of

Home to the Wife: How to Make Plescoi Sausages

Tags: sausages-Plesco, sausages-of-Plesco, seasonings-sausages-of-Plesco, how-to-make-sausages, how-to-prepare-sausages-of-Plesco, radu-anton-roman-retete Atat recipe for salad of caviar as well as that of Mayonnaise for Salad of Beef are easy of prepared if you follow a few rules of

The secret of Plescoi sausages. The recipe that just

Buzau.net YES: 13 BYE: 50 MOZ Rank: 69

Recipe preparation of meat of Plescoi is preserved of the locals in the area Plesco - Berca, Buzau county, where he was born

THE STORY and THE RECIPE of the Pleşcoi prisoners

Comentator.ro YES: 17 BYE: 50 MOZ Rank: 74

  • Of usually only meat is used of sheep, but if it is too fat, the composition is mixed with meat. of cattle, & # 238but without exceeding the proportion of 2:1
  • Boil the bones in a cauldron and with the warm juice obtained, knead the minced meat with hot peppers, garlic, thyme and

Plescoi sausages obtain PGI certification

  • Stage of smoking, for “Sausages of Plescoi”Smoked, is considered completed when the strings are touched of sausages they rustle, a specific noise is heard of dry membrane
  • To give "Plescoi sausages”Raw-dried smoked, smoked at a temperature of 25-40 & # 176C (cold smoking), and at 2 days the first takes place

Plescoi sausages: traditional or industrial

Meat-milk.ro YES: 16 BYE: 48 MOZ Rank: 73

  • Mr. Socrates turned the story around if he started producing Plescoi sausages for sale, wants to maintain recipe traditional: no preservatives, no additives of all kinds

Recipe: Carnati de Plescoi Luxury Restaurant

  • Plescoi sausages from: meat of sheep, garlic, peppers, thyme
  • Ingredient: meat of sheep (or two-thirds meat) of sheep and a third meat of beef) garlic hot pepper thyme thin mat of sheep

Traditional Romanian products. How the real ones are made

Digi24.ro YES: 13 BYE: 50 MOZ Rank: 74

  • There are plenty of grocers in the grocery stores of Pleşcoi, although in the village near Buzău only about a thousand live of people
  • Even if everyone knew how to make the delicacy, they couldn't fill the butchers in the country
  • The real c & # 226rnati of Pleşcoi se

The recipe for the Pleşcoi c & # 226rnati that only the locals have

News-white.com YES: 14 BYE: 50 MOZ Rank: 76

  • Recipe sausage preparation of Plescoi is preserved of the locals in the area Plesco - Berca, Buzau county, where the legend of outlaws was born
  • They caught the sheep of the rich Muntenians when they came to the fair and, in order not to seize their power with live prey, they made pastrami and sausages in time of night when temperatures were lower

Plescoi sausages, from the village in the EU to Buzau in reports

  • So far I've quoted from the tip of European maps, I say it's time to go to their house, in Plesco, where the smell of sausages it is the breathed air itself of the whole community
  • We enter the only factory of sausages from Plesco
  • Ghita's sausages know the area, they have recipe teach of whole generations in the family, and today they go bankrupt.

VIDEO The secrets of the "tormented" prisoners of Pleşcoi, v & # 226naţi

Adevarul.ro YES: 11 BYE: 50 MOZ Rank: 75

  • My mother was doing some sausages as I have never eaten before, he had none Plescoi recipe
  • After they were dried and smoked in the wooden yard of beech lasted for several months and could be eaten raw
  • The sausage thing of Plescoi it's just an advertisement, I tasted them too but it doesn't compare to the ones made of mother at home 60 years ago

Plescoi sausage recipe in dough

Bucataras.ro YES: 16 BYE: 46 MOZ Rank: 77

  • MODE OF PREPARATION RECIPE Carnati de Plescoi in the dough: I cut the sausages into uniform pieces
  • I touched the dough with the rolling pin and cut it into triangles
  • I rolled the dough around the pieces of sausages and then I placed them in the paper-lined tray of baked
  • I greased the dough with the beaten egg of

Plescoi Sausages: recipe, story, price, images

Turismbuzau.ro YES: 14 BYE: 20 MOZ Rank: 50

  • true Plescoi sausages I'm not in the supermarket, I'm waiting for you to buy them
  • There you will find only c & # 226rnati of two lei, industrially produced according to recipes adapted to the economy of market and whose taste does not approach of original.Carnatii of Plescoi they are produced only in the region that consecrated them, Berca - Pleşcoi - Săpoca, where they are prepared by hand, according to the old recipes

Homemade smoked Laura Laurențiu family recipe

  • They occupy a place of honor
  • Sausage recipe the smoked house I offer you today is a traditional one, simple but definitely delicious
  • We were never disappointed and everyone who tasted our sausages was delighted
  • Some of these tasters are people who really know, and even know like no other.

Recipe French fries with Plescoi sausages

Gustos.ro YES: 13 BYE: 50 MOZ Rank: 81

1 kg potatoes., 500 gr sausages of Plescoi., 300 gr oil of non-hydrogenated palm for frying potatoes., salt, freshly ground pink pepper, tarragon…


Baked sausages in dough

I want to tell you that I love quick and tasty recipes. Especially when I have a lot of work and I don't have much time to spend in the kitchen. This recipe is ideal for a busy day or a quick brunch with friends. The key is to use quality products and the final preparation will be just right.

Ingredients
  • 2 MEATic sausages baked slowly and smoked (you can find them on hadeancatering.ro)
  • 1 tablespoon butter
  • 4-6 slices of bacon
  • 2 sage leaves
  • 125 g of flour
  • A pinch of salt
  • 1 egg and 1 egg white
  • 150 ml of milk
  • 150 ml of mineral water
  • Thyme
  • A few cherry tomatoes
Method of preparation

I melted the butter in a pan and fried the sausages for 5 minutes with the sage leaves. Then I took them out on a plate, wrapped them in bacon and fried them for another 3-4 minutes. Then I placed the sausages in a ceramic bowl, suitable for the oven.

For the dough, I mixed the flour with the salt, the whole egg and the egg whites and gradually added the milk and mineral water. At the end, I sprinkled thyme and poured the dough into the ceramic bowl, among the sausages (be careful not to cover them with dough). I also sprinkled the tomatoes here and there, among the sausages and then I put everything in the oven at 200 ° C for 30-35 minutes. I recommend eating hot, with or without friends.


How do saltines grow if the dough has no yeast or baking powder?

The 3 ingredients are cottage cheese, fat (butter or lard) and flour. Okay, it is obvious that salt is added but this is not considered the main ingredient. Well, cheese is responsible for fermenting the dough (leavening) because it contains specific fermentation bacteria.

When I say "cow cheese" I mean the so-called "sweet cheese" or "fresh cheese" that is used to papanas, Easter or for cheeses (Poale-n gâu). I don't know why we have to explain this every time, given that this product is commercially called exactly like this: cow cheese or cottage cheese. Someone always asks us if it's curd, telemea, urda, ricotta, kneaded cheese or bellows. Not! If so, then we would have specified very clearly. In some recipes, cream also appears instead of a piece of cheese & # 8211 you will see at the end of the article.

The cow's cheese is packed in a bucket, in a bag, in a box, in a package, etc. Important is its fat content. I mean, we don't choose diet cheese. If the cottage cheese is very watery, then drain it for a few hours in a clean kitchen towel and squeeze it well with whey.

It can NOT be replaced with ricotta (urda) or mascarpone because they do NOT have the necessary ferments (they do not have acidity) and the dough will not rise. Romanians in the diaspora can choose cottage cheese, Quark, Topfen, fromage frais or queso fresco or they can prepare at home their cottage cheese directly from milk & # 8211 see here how it's done.

It is not wrong if we use a mix (50/50) of cow's cheese with: fatter sheep's milk, bellows cheese, curd, smoked cheese, etc. This way we will get doughs with different flavors and tastes, which is a good thing. Watch out for salt if these cheeses are salty!

Careful: ofthis dough is prepared at least 24 hours in advance because the cheese ferments need time! benefit is that the dough can be kept in the refrigerator for 6-7 days because DOES NOT CONTAIN EGGS! It becomes more and more fragile and airy and we can take out a portion of it every day to spread and bake the salt! So it is worth making a larger portion (double or even triple) if we know that we need the salts several days in a row. We do not bake them all from the first day, but gradually, if necessary. An egg-salted dough cannot be kept for so many days because the eggs are perishable (spoil).

The fat I recommend is greasy butter with min. 80%. You can replace some of it with lard but keep in mind that it is fatter and 100 g of butter is the equivalent of approx. 70 g lard. I would not replace more than half of the butter with lard because the salts will lose their specific fineness and aroma. The lard is said to make them tenderer, but we must not give up the other qualities of the final dishes.


Dough sausages


Here is a very simple appetizer recipe.
We need:
spicy sausages (I used Plescoi because they are more spicy)
pie sheets (frozen dough)
1 or
Allow the dough to thaw at room temperature, the sausages cut into smaller pieces. Each piece is surrounded by a strip of dough that sticks with a little egg.

Grease the top with egg and bake on the right heat for about 10-15 minutes, remove and serve cold with or without beer :(.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: Χωριάτικα λουκάνικα με πουρέ από την Αθηνά Λοϊζίδου. Country sausages with puree by Athena Loizides (January 2022).