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Yes ... that's what the Romanian likes. Especially in winter. :) I prepared it with longing, because I haven't eaten something like this for more than two years.
I don't know where this recipe really comes from and why it is called, more recently, national food, but I know that the first to start making beans were the Americans, more precisely the natives.
- And we need:
- 1 kg beans (large beans)
- 500 g smoked ciolan
- 300 g smoked homemade sausages
- a tablespoon of lard
- a spoonful of honey
- a healthy onion
- two bay leaves (no more, because it is bitter)
- 2 suitable carrots
- 1.5 l homemade broth
- a spoonful of vegeta
- salt and pepper to taste
- chopped green parsley
Preparation time: less than 120 minutes
RECIPE PREPARATION Iahnie with ciolan and homemade sausages:
First of all, the beans are left in cold water overnight.
I have a cast iron saucepan that I like to use when it's not boiler time; Besides, the preparation is very simple.
I don't fry anything. Put the ciolan and sausages in the oven for about 30 minutes, along with honey, lard, a bay leaf and a little water. Add the chosen beans (if necessary) and wash well, then the onion and carrots cut julién, the other bay leaf and enough broth to cover them. The broth will drop, so I'll add the rest gradually. It takes a good few hours until it's ready. :)
Add the spices 10 minutes before removing the preparation from the oven and the chopped greens when serving. I also put together some pickles and homemade bread.
Have fun! :)
Iahnie with ciolan and homemade sausages - Recipes
Even if the winter holidays have passed the taste of the delicious homemade sausages, which most of us ate with pleasure at the festive Christmas table, we still have "imprinted" on the tongue. And to give you a good enough reason to fondly remember the holidays we recently passed, today we will cook homemade sausages together.
Whether we choose to eat them dry or fresh, or raw or smoked, homemade sausages impress the tastes of each person. If you choose to make sausages at home, you will have the advantage of making them exactly to your taste, so today I will present you one of my favorite recipes for homemade sausages.
In order to be able to prepare some homemade sausages "as a book" you have to use fresh and quality ingredients, you have to "dose" the right amount of ingredients correctly, you have to have the right mats and last but not least you have to dry or smoke them correct.
By carefully following the steps below you will be able to make some extremely tasty homemade sausages, even if you have not made this culinary preparation before and even if you do not have enough experience in the kitchen.
At first you have to put the mats in a bowl of water for about 30 minutes, this way the mats will soften and leave the salt they have extra.
Attention: if you do not let the mats soak, they will break and will be very difficult to enter the special tube of the sausage making machine.
While the mothers are "soaking", we have to prepare the meat for the sausages.
Put the meat in a bowl, then add: salt, pepper, thyme, paprika, crushed garlic and optional chili flakes.
Stir until the whole composition is homogenous and then let it "breathe" a little and the spices "settle".
Next we take the mats from the water and put them on the cylinder of the machine to make sausages, and at the end of the mat we make a knot. The composition for the sausages must be put in the mincer and then evenly in the mate.
When we finish filling each mat, we must not forget to knot it on the other side, in this way the composition will not come out of it. Repeat this procedure until you finish the whole composition made of pork.
After we finish making all the homemade sausages, we can keep them in the wind, in salt or in smoke, depending on our preferences. In this way the meat will not spoil and can be stored for a long time.
Homemade sausages can be cooked on the grill, on the stove, in the pan or in the oven, depending on everyone's preferences. They can be consumed with any type of garnish and can be arranged on a plate (or on a plate) using our imagination.
Homemade pork sausages - real, very tasty and flavorful!
Tasty and flavorful sausages made of pork. For the homemade sausage recipe you need mats. You can find them in supermarkets that are already cleaned and salted. You can also ask at the market in the meat hall. The intestines can be frozen and then used for homemade salami.
-1.2 kg of pork (lean back) + 200-300 gr of bacon or 1.5 kg of neck (and do not add bacon)
-2 large heads of garlic
-1/2 teaspoon black pepper
-100 ml of ice-cold water
METHOD OF PREPARATION:
1.Cut the meat and bacon (with the rind, if it is tasty, or without) cubes 1 * 1 cm.
2. Add the garlic given through the press or pass it through the small grater, salt and black pepper.
3. Pour cold water and mix the ingredients very well for about 10 minutes. You will notice that the mince becomes more sticky and maintains its shape well.
4.Wash the mats on the inside with salt several times.
5. Place an intestine on the sausage tube, keeping the end long.
6. Turn on the shredder and let all the air out of it.
7. After the meat reaches the intestine, tie it and fill it completely.
Advice. Do not overfill the intestines so that they do not crack during cooking.
8. Cut the intestine and make a knot or use thread.
9. If you find a damaged part of the intestine, then loosen the necessary part of the sausages, remove the meat and tie the knot to the place where the mat is broken.
10. Form a circle and tie the ends together.
11.Then tie the sides of the circle, but not tightly so as not to crack the intestine, and prick its surface with a toothpick in several places, on both sides, so as not to crack during boiling.
12. Put the sausages in a bowl, cover with cling film and refrigerate for 5 hours.
13. Boil a saucepan with water, add salt, bay leaves and sausages.
14. Boil the sausages for about 20 minutes, taking care that the water temperature does not exceed 80-85 ° С, ie the water should not boil.
15. Allow the sausages to cool until they dry a little on the surface, or wipe them with kitchen towels.
16. Fry the sausages in the pan with oil for about 5 minutes on each side, until golden brown.
Everything that is made in the house is tasty! And these sausages are just amazing!
Traditional homemade sausages
If you do not want to buy ready-made sausages from the store but prefer to make them yourself in your own household, we help you by providing you with the simplest possible sausage recipe. Fast, healthy, without chemicals, the sausages made by your own hands will be the freshest, the tastiest!
Finely chop the meat and bacon, add the peeled and finely chopped garlic, salt, pepper and paprika, to taste.
Knead everything well to homogenize the flavors, and then insert the meat into the cleaned and washed mats, using a special appliance or hand, if you have the necessary skills. The mats are filled with composition without thickening too much, so as not to risk breaking the mat. Once you have formed the sausages, you can store them in the fridge or fry them on the spot, in hot oil.
Fasting recipe. Slightly spicy and very fragrant bean stew
Not only in the version with smoked ciolan or homemade sausages, the bean stew is delicious, but also in the fasting version as in our recipe: Bean stew slightly spicy and very fragrant.
Slightly spicy and very fragrant bean stew
Not only in the version with smoked ciolan or with homemade ciolan, the bean stew is delicious, but also in the fasting version as in our recipe: Bean stew, slightly spicy and very fragrant.
Ingredients for the recipe Lightly spicy and very fragrant bean stew
- 500 gr white beans
- 2 onions
- 1 carrot
- 1 parsley root
- 1 red pepper
- 200 gr tomato paste or broth
- 50 ml oil
- 5-6 cloves of garlic
- 2 sprigs of dried thyme
- 2 bay leaves
- a little dried basil
Preparation for the recipe Lightly spicy and very fragrant bean stew
Rinse the beans well in cold water and moisturize them with plenty of cold water, from evening to the next day. Keep in the fridge.
The next day, drain the water, rinse the beans and boil them in cold water so that they are well covered.
Add baking soda powder. It helps the beans to penetrate faster.
Boil the beans for 2-3 boils & icircn the first water, then drain it, rinse it with warm water and put it back to boil, & icircn hot water, repeat & acircnd the process, 2 times, but without adding baking soda.
When the beans begin to penetrate, add a chopped onion and scales.
An onion, carrot and parsley root, chop into small cubes, or put on a grater and fry in oil, and when they are well penetrated, add tomato paste or broth.
Bring the tomato sauce to a boil over low heat, until it drops consistently, then add the cleaned and grated garlic, a bay leaf, a sprig of thyme and a little basil and mix everything well.
Taste the sauce and season with salt and pepper, optionally and sugar, if the sauce is sour.
& Icircn the bean bowl, towards the end of cooking, add the diced red pepper, a sprig of thyme and a bay leaf, for extra flavor.
When the beans are well cooked and well browned, add them over the tomato sauce.
Boil together for a maximum of 10 minutes, during which time the taste of salt, possibly pepper, matches, then turn off the heat and add the chopped parsley.
Serve the delicious spicy bean stew and very fragrant, warm, along with your favorite pickles.
May it be useful to you!
100 FIRE RECIPES
Our challenging project is a tribute to the Romanian traditional kitchen history.
From the first hike in my beloved Muntenia to the
unique churches of Bucovina, from the miraculous
Delta that receives Oltenia, Banat, Maramureș, Moldova and Muntenia rivers through the riverbed of Danube to the wooden churches in Țara Moţilor, we learned dozens of life lessons. More than 50,000 kilometers, over 200 encounters with trustworthy and good people, a year of dreams and 100 Romanian recipes.
The recipes gathered in this collection are an invitation to enter the characters ’skin, to have a little taste of Romania, in our retake at the Otopeni Airport restaurants.
A year-long trip through 100 Romanian traditional fire recipes, supported by dnata Catering SRL ROMANIA.
Ciolan roll with semi-smoked sausages
This one Ciolan roll with semi-smoked sausages, is a satisfying snack for dinner or breakfast. I buy all the necessary ingredients in one place and I prefer to prepare this way in favor of sausages.
Served with horseradish paste, mayonnaise sauce boiled with garlic or fresh vegetables is ideal.
- Srean de Hrean
- Boiled mayonnaise sauce with garlic
We will also present you later Recipe Video of Ciolan roll with semi-smoked sausages.
Let's see what ingredients we need to prepare it.
Simple and good, easy to prepare. Perfect for festive Christmas or New Year's Eve meals!
Ciolan roll with semi-smoked sausages & # 8211 Ingredients
1 raw ciolan back
2 tablespoons salt
1 tablespoon peppercorns
2 was dafin
5 cloves garlic
1-2 thin semi-smoked or smoked sausages
thread for tying
Other sauces that we highly recommend would be the ones presented in the images below.
- Yogurt sauce with mint and garlic
- Pesto sauce with basil and nuts
For the pepper paste we need
3 cloves crushed garlic
1 tablespoon paprika
1 teaspoon salt
a bit of water
Cola roll with semi-smoked sausages & # 8211 Preparation
The ciolan is cleaned well, washed and boiled in cold water together with salt, peppercorns, bay leaves and garlic cloves. I boiled it in a pressure cooker, so I shorten the cooking time a lot (60 minutes). If you don't have a pressure cooker, boil it in a larger pot with the listed ingredients and let it boil until it penetrates easily with a fork.
When it is boiled, it is removed and when it is still hot, it is cut and the bones are removed (it is not cut at all, just enough to remove the bones).
While the ciolan is boiling, prepare the pepper paste with which we grease the boiled ciolan in the following way.
In a bowl put the crushed garlic, salt and paprika (it can be sweet even smoked, depending on taste). Mix and add a little water to obtain a paste that spreads easily on the boiled stalk.
The ciolan prepared after removing the bones is greased with pepper paste, placed on top of the sausage and rolled as tightly as possible in food foil. Tie with string and leave to cool for a few hours (it would be preferable to leave it overnight).
The next day, remove from the cold, remove the thread and foil and slice as desired.
As I said, it can be served with different sauces, fresh vegetables, Telemea cheese, cheese.
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IAHNIE DE FASOLE CU CIOLAN
Put the beans soaked in warm water (preferably from evening to morning).
After we let it soak, we boil it in cold water (we put enough water to cover it with 2 fingers).
After boiling, pour the water and boil it again (this time with hot water).
We change the water 2-3 times. In the last water we put 1 tablespoon of oil and 1 lgt of sugar (to boil faster).
Separately, scald the ciolan a little in hot water and let it boil.
We throw the water and let the ciolan cool then we cut the right pieces.
Saute onion and pepper in a little oil.
When the beans show signs of softening, put the hardened onions and peppers on top,
sliced carrot or diced meat.
Let them boil until both the beans and the vegetables and meat are cooked.
10 minutes before removing from the heat, add 2-3 tablespoons of broth,
and at the end we put a little finely chopped parsley.
The best homemade sausages
Among the traditional Romanian recipes so loved for the holidays is the homemade sausage, which can be easily prepared, especially if you buy mats and already minced meat. All you have to do is season with the perfect spices, and the final result will be ready the very next day after you start the preparations. Here are the steps you need to follow!
Ingredients for the best homemade sausages:
1 kilogram of minced beef
1 kilogram of minced mutton
2 pieces of pork bones
7 cloves of garlic
1 teaspoon chilli
1 teaspoon dried thyme leaves
8 grams of pepper
20-25 grams of sweet paprika
1 teaspoon allspice
30 grams of salt
a few sheep's feet
5 steps to prepare the best homemade sausages:
1. Sheep mash is cleaned of debris and skins and left overnight in a bowl of water combined with vinegar to remove the odor.
2. Put the pork bones in a large pot of boiling water. After boiling, remove from the pot and strain the juice and use about 250 milliliters for the composition of the sausages.
3. In a large bowl, combine the two types of minced meat together with the previously cleaned and crushed garlic, as well as all the spices. Mix well by hand until you get a homogeneous composition. Add the juice from the pork bones and mix again.
4. The sheep's cheeks are drained, checked for holes and molded at one end to the meat grinder hopper, and the other end is tied with string. Start filling the mats with the meat mixture, twisting and tying at the other end. You can choose which size of sausages you want.
5. Leave the homemade sausages to cool for one night, hanging on the balcony. You can cook them the next day or whenever you want.
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