INGREDIENTS sausages, homemade
800 grams of beef quality, clean skin and tendons but not fat
400 grams of pork fatter, or the same amount of sheep (fatter and it)
250 ml. concentrated beef soup (soup of beef bone fat, unsalted)
3-4 cloves garlic
1 heaped teaspoon of baking
20-25 grams of salt (with a little less or more, by how salty you like)
1 teaspoon freshly ground black pepper mills
1 tablespoon dried thyme (or fresh)
Optional: 1 teaspoon finely ground allspice
Optional: 1 teaspoon sweet paprika good quality
Spicy sausages already holding the country brand. From spring till late autumn, every day of celebration all over Romania smell sausages sizzling on the grill. For that would be no small grill and what to do May 1, if not hammer the grill? Perhaps there were other similar specialties peoples - Serbian cevap
see - but not identical, little fellow Romanian is unique kinds of
seasoning and the content of soup bones and sodium bicarbonate
combination that makes him exceedingly tender.
interesting thing: so great and authentic the love Romans for sausages,
that was perhaps the first cause for Romania to beat really with the
highest fora in Brussels, when, in February 2014, little was removed in without the law by European standards. And our little cause Romanian was good enough to defeat rigidity
officers of the union and to win this battle that seemed impossible
(sign as possible).
Well, here me out in the 1 May with a recipe sausages. The recipe is one slaughter, samples and rasprobata, and you propose in both a text and images and video version. I
hope my recipe to dispel many misunderstandings about sausages and
paste smaller and hope that from now to get used to doing sausages home.