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Sweet cabbage with homemade sausages

Sweet cabbage with homemade sausages


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Finely chop the cabbage and rub with a little salt to soften.

Finely chopped onion is hardened in a little oil. Then add the broth and chopped cabbage. Pour about 1 cup of water and cover with a lid, simmer. When it is almost ready, add salt and pepper and add the bay leaf. Let it boil for a few more minutes.

Separately sausages are cut into rounds and fried.

Good appetite!!


Sweet Cabbage With Smoked Sausages

Sweet Cabbage With Smoked Sausages & # 8211 For me, it is a luxury when I find to buy white cabbage, similar to ours, Romanian. In Sete (southern France), where I live for several years, you can find that Belgian cabbage, heavy like the boulder and full of stumps, some Chinese species and the created cabbage (which I still use). So I started cooking today with great pleasure, with what smoke I found in the fridge.

Ingredients Sweet Cabbage With Smoked Sausages

2 large cabbages
3 smoked sausages + 1 piece of muscle
200 g diced smoked bacon
3 large tomatoes + 2 lg broth
1 red bell pepper
1 large onion
2 lg frozen vegetables (peppers, carrots, celery, parsnips) & # 8211 optional
Salt
Pepper
Thyme
It was dafin
A dill connection

Preparation Sweet Cabbage With Smoked Sausages

I chopped the fidelity cabbage and kneaded it with a little salt
I put a cup of water, to boil, in a non-stick pan, quite high (4-5 L)
I put the onion and the finely chopped vegetables and left for about 10 minutes
I put the cabbage, gradually, stirring until I added it all
I seasoned with pepper, bay leaf and thyme, covered with a lid and simmered for 30 minutes
I added the diced tomatoes and the broth and cook for another 15 minutes
I pan-fried the diced bacon, sausages and muscle until the juice dropped
I added over the cabbage and left it on the fire for about 15 minutes for the smells to blend in, always stirring.
I added chopped green dill and then served with hot polenta and hot peppers


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What do we need for the butcher's recipe for beer sausages?

  • -600 g pork pulp
  • -200 g of beef pulp
  • -200 g pork belly (lap, meat)
  • -18-20 g of salt
  • -3-4 g freshly ground pepper
  • -2 g of hot, ground hot peppers or a hot paprika knife tip
  • -1 teaspoon dried thyme
  • -1 tip of a sugar knife
  • -10 boils ienibahar
  • -15 coriander berries
  • -a tip of cumin knife
  • -5-6 cloves of garlic
  • -2 cloves
  • -1 tablespoon grated paprika
  • -half a small onion (30 g)
  • -half a teaspoon of celery seeds
  • -50 ml concentrated bone soup
  • -sheep intestines

Cabbage food with sausages

A sweet cabbage dish with fresh pork sausages is a good choice for a tasty and filling lunch.

For the preparation you need the following ingredients: 1 sweet cabbage up to 2 kg 500 g fresh pork sausages 6 tomatoes 1 onion 1 red bell pepper 1 carrot 1 tablespoon parsley, chopped 1 tablespoon dill, chopped 3 tablespoons tomato paste 2-3 bay leaves 150 ml oil 2 teaspoons salt 1 teaspoon peppercorns 1 teaspoon ground pepper, 1 teaspoon paprika 2 teaspoons thyme 1 cube vegetable concentrate.

Preparation of cabbage food with sausages: Chop the cabbage and put it in a large saucepan. Add 100 ml of oil and sprinkle salt on top, then stir to evenly incorporate the salt that will soften the cabbage.
Brown, over medium heat, and stir occasionally. When the cabbage has softened and become translucent, turn off the heat and prepare the rest of the ingredients.
Chop the onion and put it in a bowl. Chop the carrot and add it to a bowl. Chop the bell pepper and place it in a bowl. Peel the tomatoes, chop them and add them to a bowl. Now you have all the ingredients ready.
Put a little oil in a pan and add the onion to brown until it becomes translucent. Add the carrot and bell pepper, and let it brown for 1 minute. Finally add the tomatoes, and simmer for 5 minutes.
Put 750 ml of water in a bowl and add the tomato paste and the cube of vegetable concentrate. Stir until the tomato paste dissolves and the tomato sauce is ready.
Pour the vegetables from the pan over the cabbage, mix, then pour the tomato sauce over the cabbage. Add the ground pepper, bay leaves, peppercorns, thyme and paprika. Mix well so that all the ingredients are evenly incorporated in the composition, put a lid on the pan and let it boil for 25 minutes, over medium heat. After 25 minutes, add the dill and parsley, mix well and turn off the heat. Then put the pan in the oven heated to 200 degrees and leave it for 20 minutes. After 20 minutes, check if the sauce has dropped enough and the cabbage has browned on the surface and, if necessary, leave it for another 10-15 minutes. When the cabbage is ready, take it out of the oven and let it cool.

While the cabbage cools, put oil in a pan and add the sausages to fry. Prick them with a fork, so that they do not crack, and let them brown well, over low heat, until they acquire a golden-brown color. After the sausages have browned, put a portion of cabbage on the plate, add the sausages on top, sprinkle with chopped dill on top and you can serve it with homemade bread and hot peppers.


Homemade sausages, not without holidays

Fresh sausages for frying

Preparation: the beef is passed twice through the mincer, and the pork is passed only once. To 1 kg of minced meat add 20 g of salt, a little pepper, 2 cloves of crushed garlic, mix everything very well and add warm water. Then clean the mats in which you are going to put the meat. It does not have to be very crowded on the mat. The sausages are kept cold until fried. The tastiest option is frying in lard, but they also come out very tasty in oil, either on the stove or in the oven. Along with a puree and a sauerkraut salad, they will remind you why you love to be Romanian.

Dried and smoked sausages

- 2 g silitra (for preservation)

Preparation: clean the beef and skins, wash it and then pass it twice through the mincer, exactly as in the previous recipe. The pork one is passed only once. To the minced meat add the spices and silitra, mix and then add a little warm water (50-60 ml per 1 kg of meat). Fill the cleaned mats with meat, without stuffing it too much, then tie it at the ends with string and hang them on a thicker stick, in order to drip. To smoke, it is smoked in hot smoke for a few days. In terms of storage, the best option is a dark and cool room, but airy.

Peasant sausages

Preparation: pass the pork through the mincer, adding to each kilogram of meat 25 g of salt, garlic and pepper to taste. The meat must then be left for 24 hours at a temperature of 16-18 degrees Celsius. Then add the bacon without mice, cut very finely with a knife. You are going to put the boiled potatoes and put them on the grater, in order to give a delicious consistency to the homemade sausages. Fill the cleaned mats with this mix and hang the sausages somewhere to dry. After 2 days on dry land, they can be smoked for another 2-3 days.

Don't you have a crazy appetite for homemade sausages now? Choose one of the recipes above and you won't have to put your appetite in it!

Servings: 1.7 kilograms

Preparation time: 1 hour

Ingredient:

  • 1.5 kilograms of fatty pork
  • 2 meters of pork chops
  • 40 grams of garlic
  • 30 grams of salt
  • 8 grams of pepper
  • 25 grams of sweet paprika
  • 250 ml meat soup with bones
  • 1 tablespoon dried thyme (optional)
  1. Thoroughly wash the mats (pig intestines). If they are fresh, remove the excess fat with the back of a knife. If they are in salt, salt them in cold water. Check them by introducing (blowing) air into them to detect any imperfections (cuts, cracks, etc.).
  2. Chop the meat together with the fat. It is important not to chop them too finely. Even if you have to chop them twice, the meat and fat must be distinct.
  3. Peel a squash, grate it and squeeze the juice. Mix the resulting paste with 100 ml of meat broth. Ideal is the juice in which the meatballs were boiled because it contains gelatin. Leave the garlic in the soup for at least 10 minutes and then strain the juice through a gauze or fine sieve.
  4. Mix the meat with the salt, ground pepper, paprika, thyme and meat juice with garlic.
  5. Knead the mixture until smooth and gradually add meat juice until the mixture becomes malleable.
  6. Roll the pork intestine on the special conical device of the meat grinder (electric or mechanical).
  7. After the whole intestine has been rolled on the sausage device, make a knot at the end of it.
  8. Put the meat in the mincer and gradually fill the pork intestine. From place to place, about 20-25 centimeters, twist the intestine two or three times to get the sausages (see photo gallery).
  9. Do this until you have completed the whole mixture. At the last sausage, make a knot at the end again.
  10. Use a sewing needle to pierce the sausages from place to place to eliminate air gaps and allow the sausages to wither.
  11. On a piece of wood or a broomstick covered with parchment paper, place the sausages to drain and mature overnight in a pantry. Don't forget to put a bowl under them to take out any fat leaks.
    Check the cat's whereabouts and whether there is a risk of other unwanted animals attacking your sausages.

Sausages can be used the next day grilled or pan-fried or dried / smoked for several days.


Sweet cabbage borscht with dill

ingredients

  • 1 small head of cabbage
  • 3 onions
  • 1 carrot
  • 1 cup of rice
  • 1 bunch of dill
  • 1 liter of borscht
  • salt and pepper to taste

How to make cabbage and dill borscht

Remove the wilted cabbage leaves from the surface. Wash the cabbage and then cut it into small pieces (fidelity).

Peel a squash, grate it and squeeze the juice. Or chop it by hand, small cubes. Peel the onions and finely chop them.

Put the onion to harden with a little oil and water. Let it simmer for a few minutes, until it softens. Add the carrot and leave for a few more minutes. Extinguish with water and put the cabbage.

Bring to a boil until the cabbage is almost softened. Add the chosen and washed rice.

Now add the dill tails, washed and finely chopped. The borscht will have a special aroma if you also use the tails.

When the soup is cooked, pour the sour borscht. Let it boil for a few more minutes, then turn off the heat. Sprinkle finely chopped dill over the borscht.

Cabbage borscht is served hot, but it is also good at room temperature. On days when you are not fasting, you can also add cream.

You can eat the soup with bread or polenta.

Beetroot borscht can also be used, which gives it an attractive reddish color. Or you can use red cabbage very well instead of white cabbage.

1. Maurice Messegue, Mărarul, Verdeturi - Medicines compensated 90%, Venus Publishing House, Bucharest, 1999, pp. 12-14
2. Maurice Messegue, Sweet cabbage borscht with dill, Greens - 90% reimbursed medicines, Venus Publishing House, Bucharest, 1999, p. 59

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Sweet cabbage with smoked sausages

  • 1 sweet cabbage, approx. 1 kg
  • 250 gr smoked sausages
  • 1 onion
  • 1 red bell pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 3 bay leaves
  • 50-60 ml oil
  • salt and pepper to taste
  • hot peppers to serve

Finely chop the sweet cabbage, sprinkle with a little salt and knead a little with your hands to soften.

In a saucepan, preferably a pot, put the onion in hot oil, add the sausages cut into pieces and leave for a few minutes, so that they are slightly fried (the food tastes better).

Add diced pepper, cabbage, tomato paste and 250 ml of hot water and simmer on low heat (about 25 minutes).

When the cabbage has boiled, add salt and pepper to taste, bay leaves, paprika and leave on the fire for about 5 minutes.


Sweet cabbage with pork bones and sour sausages with borscht

It's autumn, and because we find plenty of cabbage in all the markets, I thought of making a sweet cabbage dish with pork bones and sour sausages with borscht.
Sweet cabbage food is a traditional Romanian dish, easy to make, flavorful and undeniable for lunch or dinner with a fresh or polished bread.

Method of preparation:
The meat is washed with cold water, portioned into medium pieces. Peel the onion, wash it, cut the scales, peel the carrot, cut it into cubes, I used frozen baby carrot. Peel a squash, grate it and cut it into cubes. Fry the house sausages for a few minutes or put them on the grill, then when they have cooled we cut them into the right rounds.

Tomatoes are washed, chopped into cubes or grated.

The cabbage is cleaned of the outer leaves and the back, washed a little, and then left to drain. After it has drained, chop the fidelita or grate it.

Then place in a bowl where it is rubbed with a little salt and leave for 15-20 minutes until it softens and leaves the water.

In the bowl in which we want to prepare the food, add a little oil, heat it and then add the meat and cover with a lid.

Let simmer for 15 minutes, stirring occasionally until it turns slightly brown.

Over the stewed meat then add the onion cut into scales and mix.

Saute the onion for about 1-2 minutes until it becomes soft and glassy.

Then add the chopped peppers and the carrot given on the grater with small mesh or cubes.

Stir and leave everything to harden for 2 minutes.

When the peppers have softened a bit, put the diced or grated tomatoes.

We also add homemade sausages, optional, or you can add other smoked or semi-smoked meat dishes according to your preferences, they will give a special flavor to the food.

Then add fresh cabbage over all the ingredients and mix them, I poured the juice left by the cabbage.

Let it boil for a few minutes until the cabbage leaves the water.

When the cabbage has left the water, pour the tomato sauce and mix well.

I put the baby carrots later because they boil very quickly and do not require hardening.

Season the salt food if necessary, season with pepper and paprika, add the bay leaf, top with a cup of warm water, cover the bowl and cook the sweet cabbage food over medium heat for about 30 minutes, during which time stir from time to time to make sure it doesn't stick to the bottom of the pot.

Meanwhile, boil the borsch separately in a saucepan for about 2 minutes after it has boiled.

When the cabbage is cooked, we will sour it with borscht and continue boiling for another 10 minutes to evaporate from the liquid, turn off the heat and sprinkle with plenty of finely chopped green dill.

Serve hot, with hot polenta and a hot green or pickled pepper.

For those who want, you can also serve cabbage with sour cream or yogurt. It is wonderfully good and melts in the mouth, and dill gives it a special note and aroma.

Cabbage is an excellent food, gives vitality to the body and vitaminizes it, mineralizes it, being also a mild laxative. It has a high content of vitamins A, B, C and copper.
Great appetite!


Recipe of the day: Sweet cabbage with smoked sausages

1 kg, 250 gr smoked sausages, 1 onion, 1 red bell pepper, 2 tablespoons tomato paste, 1 teaspoon paprika, 3 bay leaves, 50-60 ml oil, salt and pepper to taste, hot peppers to serve .
Method of preparation

Finely chop the sweet cabbage, sprinkle with a little salt and knead a little with your hands to soften.
In a saucepan, preferably put the onion to harden in hot oil, add the chopped sausages and leave for a few minutes so that they are slightly fried (the food tastes better).
Add the diced pepper, cabbage, tomato paste and 250 ml of hot water and simmer over low heat (about 25 minutes).
When the cabbage has boiled, add salt and pepper to taste, bay leaves, paprika and leave on the fire for about 5 minutes.
Serve with polenta and hot peppers.