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Sausages with turkey meat and mixed meat in wine

Sausages with turkey meat and mixed meat in wine

Cut the back of the cabbage, carefully unfold the leaves and leave in cold water.

Put the finely chopped onion in a pan together with the rice in olive oil. Let it cook for a few minutes, add salt, pepper and paprika. Leave it to cool a bit, then put it over the meat and mix well, add the finely chopped dill, mix everything and start making the sarmalute. In a cabbage sheet we put meat (not much) and roll the sheet, it is arranged at the ends.

Put a little olive oil in a pot and chop the cabbage finely enough to cover. Add the sauerkraut and kaizer pieces, peppercorns and bay leaves, a few sprigs of dill and finely chopped cabbage. Add 1 cup of wine and enough water to cover the sarmales, cover with a lid and let it boil. When the water decreases, it is supplemented with water. Half an hour before, add the box of peeled tomatoes in a blender, mix well, add the remaining cup of wine and add over the sarmalute. Cut the carrot into thin strips and place between the cabbage rolls. Leave it on the fire and when they are ready, serve it with polenta and sour cream. Boil for a total of about 2-3 hours.

Enjoy your meal!


How many huts, so many sarmales

The wire comes from the Turkish word sarmak, which means roll or package, a wrapper for a filling. And what a richer imagination than the Romanians when it comes to fillings. We have fasting cabbage rolls - in vine or cabbage leaves, with rice, mushrooms, raisins or plums (in Bucovina). We have rich sarmale, sweet, in vine, stevia or mulberry leaves, summer and spring, filled with urda or pork, beef, goose or turkey, we have sarmale in cabbage leaves, boiled in borscht ( in the opinion of Păstorel Teodoreanu, sauerkraut did not ennoble them enough), we have sarmalele-sarmalelor as they are nowhere else, with pork or a mixture of meats, with fish or with poultry. We have sauerkraut in sauerkraut leaves cooked with broth or in wine, in tuci cauldrons or in clay pots, cooked for hours on fireplaces or in the oven. We have sarmale as small as a finger and sarmale as big as a fist. We have among them pieces of smoked meat and spices in abundance: the fragrant thyme, the hats of dried dill, hot peppers with pepper, oriental aromas of peppercorns and allspice.

sarmale Wallachian they have the peculiarity of using smoked bacon even in the filling. Then they are placed in rows in a large clay pot, greased with lard and pe forgotten on the fire, over 5 hours.

In the Transylvania, they are as big as a fist, the filling is a lot and soft, and among them is added plenty of smoke. They also boil quietly on the edge of the hob for a whole night.

In the Moldavia everything is diminutive, as is speech. Therefore, here we have small, as dense as possible, from various mixtures of meats, with many sprigs of dried thyme among them, because Moldovans would put thyme in everything.

Again in Bucovina we have a monument of gastronomy and patience, called the "nest of five". Prepare five flavored fillings, pork, veal, goose, chicken and turkey. Scald the sweet cabbage leaves, and fill the small and tender ones with each of these mixtures. In the larger sheets, nests of five are made, one sachet of each, but also smoked and bay leaves, and in the largest pot in the house they are boiled together with broth and other spices.

About an hour later, when I let the tradition stop me from the daily rush, I will turn off the laptop and prepare the sarmales, as in childhood, with my mother. With pickled cabbage from a little wood, with a mixture of fresh meats: fatty goiter, pink shoulder, marbled meatballs. With rice from the sea, salt and pepper. Nothing more. Layers of finely chopped cabbage will be bedding for sarmale, and dry wine will heat them to boil. They will have a long sleep in the tuci pot, 3-4 hours on the stove and another two in the oven. And so the house will be filled with the smell of childhood, even on Christmas Eve.

How do you prepare Christmas sarmales? What memories and traditions do you keep?


Sarmalute in Beef Leaves and Macris Sauce

Put the oil in a pan and the washed and chopped onion are fried a little, then add the rice and a little cold water, mix on the fire for a few minutes. Extinguish the fire and put the dill and parsley leaves, both finely chopped, mix and leave to cool.

The bacon (part of it) is ground or finely chopped, put over the minced meat of turkey / chicken / pork or beef, salt, pepper, add the paprika, thyme, if you use it, then mix with the rice.

Then move on to the next step. . . the vine leaves are washed, and the rolling of the sarmales begins.

In the pan in which you will boil the stuffed cabbage, put a few slices of bacon on the bottom and place the stuffed cabbage on top. Put between slices of bacon, put tomatoes cut in half on top, cut down, put water and boil.

While the sausages are boiling, wash the sorrel and melt it on the fire as follows: put a tablespoon of oil in a saucepan and put the sorrel leaves on top, mix in it with a wooden spoon. The sorrel melts very quickly. At first it takes on a brown color, then it begins to change color to dark green and receives the consistency of a paste. When the sarmales are almost ready, put the melted sorrel over them and let them boil for a few more minutes. Extinguish the fire and you're done. Serve hot with plenty of sour cream and a slice of fresh homemade bread, next to a glass of high quality wine.

If you don't have bacon, you can put smoked pork mice on the bottom of the pan.
The tomatoes, after the sarmales have boiled, are taken out and thrown away (I give them to the puppy - they go crazy for tomatoes).


Meat Recipes

Chicken, beef, pork, lamb or fish - any meal is better when it contains meat. Whether we are talking about steak, grills, minced meat, stews, traditional or exotic recipes, meat is the main source of protein in our diet. Moreover, meat is also the most versatile ingredient in the kitchen. Just think of a piece of beef or chicken breast and how many ways they can be cooked. Steamed, with or without sauce, on the grill or in the oven, meat is indispensable in the daily menu of those who have a balanced diet.


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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

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I don't think I've eaten my grandmother's famous past sarmale anywhere else. (Past & # 8211 or puppet croups & # 8211 are crushed corn kernels. That's for those who don't know). And it took some reporting efforts to find the old recipe, which no one knows today in the village. Now that I've found out, I'll share it with you! First, take about five suitable onions, cut them into small pieces and fry them in lard, only until you see that they take on a beautiful golden color. Add four or five tablespoons of jumari from the jar kept in the cellar and leave them for a few minutes in the hot butter.

Pass the & # 8211 a quarter of a kilo, say & # 8211 wash it in cold water and put it on the fire, with enough water to cover the croup. When you see that they have swelled and absorbed the water, you put them in a larger bowl, adding salt, ground pepper, two or three liguri with broth or half a little thicker tomato juice, the scallops and onions. fried, a bunch of green parsley and a bunch of dill, finely chopped, a little thyme, an egg (beef leaves, just picked from the vine that surrounded the house, my grandmother scalded them with a little borscht, during which time I really liked to see how the leaf changes color & # 8230).

Put a spoonful of stuffing on one end of a vine leaf (either as much as you think you need, whether the leaf is bigger or smaller), roll it up, adjust it at the ends so that it doesn't fall apart , and so on until you cook the sheets and the filling. Put these stuffed cabbage in a saucepan, between beef leaves, pouring a thinner sauce made of water, wine, oil, broth, salt and thyme. And they bring to the table with thick cream and a glass of stem wine, like, as it is done in the country, redder or whiter, as it was to be the grapes in the vineyard.


Baked turkey legs simple recipe with potatoes and garlic

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I really like turkey meat and I cook it quite often. No, I don't like turkey breasts, but thighs or wings. The meat on the bone is the finest! That's why I choose to do it Baked turkey legs or wings.

Even after the whole turkey, I don't kill myself because it's too big and if you don't have many guests at the table, stay with the uneaten bird and make sandwiches for 3-4 days with the remaining meat.

However, there are some chichites in the preparation of the whole bird because the chest cooks faster than the rest of the carcass and you risk drying it excessively, being also very exposed to heat. I experimented with a very fine technique here and I recommend you apply it.

Americans are great specialists in the preparation of turkey meat, being present much more often on their tables than on ours. Wild turkeys are part of the fauna of the American continent, from Canada, USA to northern Mexico. You already know the famous American Thanksgiving Day, which is held annually on the 4th Thursday in November. This year it will be on November 23. The turkey is in the place of honor on the Thanksgiving tables.


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Chicken, beef, pork, lamb or fish - any meal is better when it contains meat. Whether we are talking about steak, grills, minced meat, stews, traditional or exotic recipes, meat is the main source of protein in our diet. Moreover, meat is also the most versatile ingredient in the kitchen. Just think of a piece of beef or chicken breast and how many ways they can be cooked. Steamed, with or without sauce, on the grill or in the oven, meat is indispensable in the daily menu of those who have a balanced diet.


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