Traditional recipes

Snail sausages

Snail sausages

I can't say that it is a recipe but it is a preparation that you can make in a time crisis and not only ............... I am waiting for you at the table!
Gaby, when are you doing? ........... lol

  • 500 g thin fresh sausages
  • 1 tablespoon olive oil
  • skewer sticks

Servings: -

Preparation time: less than 15 minutes


We cut the sausages into pieces of about 20 cm. cup with water. Put in the oven and when they are done on one side we turn them on the other side. When they are well browned and done on both sides, take them out of the oven and serve with a garnish. I preferred a vegetable garnish.

Good appetite!

Rating 5.0 from 35 reviews

  • Pork sausages-total 2 kg of minced meat
  • -1 kg of pork pulp
  • -1 kg of pork (belly, belly)
  • Pork and beef sausages - total 2 kg of minced meat
  • -1 kg of pork pulp
  • -500 g working beef (leg, neck)
  • -500 g pork belly (meat, lap)
  • The spices are the same, the quantities for 2 kg of meat. If you use 1 kg of meat, cut it in half.
  • - 22-30 g of salt (put 22 g first, knead well, then taste)
  • -6 g pepper
  • -3 g hot peppers (optional) or paprika
  • -20 g paprika
  • -30 g of garlic
  • -5 g dried thyme
  • -2 g coriander
  • -2 g ienibahar
  • -400 ml bone broth or cold water

Low green beans with sausages

We need:
& # 8211 a jar of green beans (450 g)
& # 8211 a little white onion
& # 8211 2 cloves of garlic
& # 8211 two tablespoons of flour
& # 8211 little oil
& # 8211 paprika, salt, vegeta, basil, green parsley
& # 8211 broth
& # 8211 sour cream (optional)
& # 8211 sausages (I chose Rose sausages)

Finely chop the onion and fry in oil (enough oil to cover the pan). When the onion is bottled, add the flour, fry a little together and then quench with broth.

Put the beans, half a glass of water and enough broth to cover the beans well. Season with garlic, including garlic. Bring to a boil over low heat until a little water drops and a delicious sauce remains.

Snail sausages - Recipes

Fragedo Vin Vinetenii La Tine: 12 Freshly chopped, chilled chicken legs

We produce with the utmost care and dedication the Fragedo range to provide access to healthy, safe and exceptionally tasty meat, so that our customers can enjoy beautiful moments with their loved ones.

* The use of substances with hormonal action in raising birds is prohibited in Romania by the legal framework in force.

Product also available in the frozen version.

Preheat the grill to 200-220 ° C. Remove the packaging. Place the sausages on the grill and cook at medium heat for 16-18 minutes, turning occasionally for even frying. The temperature and cooking time may vary depending on the equipment used. Before consumption, check that the product is properly heat treated. Preparation in the microwave is not recommended. After preparation, wash your hands thoroughly, but also the surfaces and utensils used.

Class A refrigerated product, not heat treated, packed in a protective atmosphere. Store at 0. 4 ° C. The shelf life specified on the packaging of this product may only be observed by uninterrupted storage at the indicated temperature.

Plescoi sausages

The real Plescoi sausages do not lie in the supermarket, waiting for you to buy them. There you will find only two lei sausages, industrially produced according to recipes adapter market economy and whose taste does not approach the original. Plescoi sausages are produced only in the region that consecrated them, Berca - Pleşcoi - Săpoca, where they are prepared by hand, according to the old recipes (the information provided by Wikipedia is again erroneous). supports an artisanal workshop where pastrami, ghiudem, babic and Plescoi sausages are prepared. If you have tested elsewhere and think there is no better, we give you a chance & # 8230

The creators of Plescoi sausages, it is said, would be the Serbian gardeners (Bulgarians, in fact, but that's another story) who settled in the above-mentioned area about two hundred years ago, to whom we still owe and other recipes, such as babic. Dissatisfied with the taste of mutton in the region, very different from the one at home, the Serbs would have seasoned the sausages very strongly, smoked them and dried them to the consistency of pieces of wood, so that they could eat them. In general, to make Plescoi sausages are used primarily sheep meat and tallow, to which is added a little beef or goat, garlic, lots of hot peppers, thyme, basil, salt, all wrapped in thin mats. of sheep. The lack of additives, the use of spices, preservatives and natural membranes make the resulting product remain natural and healthy. The only preservatives used are salt and smoke. The smokehouse uses hardwood without resin.

During the communist era, the much sought after Plescoi sausages were forbidden goods. They could be found, but it was quite complicated. There were several well-known producers in the Plesco area and an entire distribution network. Almost everyone knew someone who knew someone else who could get a few pounds of sausage. The goods trafficked in those days were well dried, the size of a cigarette only a little thicker. It was delivered in rows and took quite a while to arrive. For a long time, such a dried sausage from Pleşcoi cost a lion.

Almost every year, at the beginning of October, the Berca commune of Berca hosted the Plescoi Sausage Festival. In 2017 and 2018 it was not held, and in 2019 it was scheduled for October 5 and 6, if there will be money. The festival was a strong event for local sausage producers. From the same area and the same sources you can also enjoy the Plescoi babicul, the Plescoi ghiudem and the sheep pastrami. To gourmets and the curious, we recommend a source of all praise, tested & # 8216ndelete.

Sausage recipe in pizza dough & # 8211 Much tastier than the big ones from the pretzel ..

We make a small hole in the middle of the flour and pour the water. Mix with a spoon until you get a composition that we can knead. Pour the composition on the work table, pour a little oil in the palms and knead until the oil is incorporated.

Repeat the procedure until you get a dough that does not stick to your hands or work table. Knead for a maximum of 5 minutes…

Next, let the dough rest for about 30 minutes, or until it doubles in volume…

After it has grown, we cut it into 15 equal strips, which we spread with the twister.

We put a sausage over the obtained sheets, then we roll…

In a separate bowl, boil 5 cups of water. When the water boils, add the baking soda and put, in turn, the rolls for 20-30 seconds… Take them out on a tray lined with baking paper, grease them with egg yolk and put them in the oven heated to 180 degrees Celsius.

Learn how to make a delicious appetizer: sausages in dough

What really amuses me about this appetizer is the fact that, for Americans, it is called & quotpigs in a blanket & quot. Couldn't have chosen a funnier one to describe some sausages in dough. Which I really like about these sausages in dough, is that not only are they extremely delicious, but they are very easy to prepare. It is an aperitif that will absolutely be enjoyed by anyone. It can't be otherwise.

Cake with poppy seeds

Dough ingredients:

Ingredients for the filling:

Poppy cream:

The milk is placed in a saucepan on the fire, together with the sugar. After it melts, add the poppy seeds, mix well and let it boil for 5 minutes until you get a cream. It is then left to cool.

In the first phase, the mayo is prepared. Put the dry yeast in a bowl, put two tablespoons of flour, a little sugar (half a tablespoon) and a little warm milk. Stir until the ingredients are incorporated, a soft dough is obtained and leave to rise for 15 minutes until it doubles in volume. Mix the milk with the sugar until it melts. Fix the hook on the device of the appliance, the bowl mixer, put flour in the bowl, then the raised mayonnaise, the yolks and mix everything at speed

small. Add the milk little by little while mixing the dough. Increase the speed a little and add milk as needed so that the dough is soft. Add the salt together with the butter, one cube at a time, while the dough is still mixed for ten minutes on speed three. Then remove the bowl from the mixer and leave to rise until it doubles in volume.

Remove the dough from the bowl and divide it into two equal parts for two cakes. Each part is divided into three other equal parts and is easily stretched with the hands. Over it put poppy seed filling, roll each side and weave in three.

It is placed in a cake pan, lined with baking paper. Leave to rise for another 15 minutes.

On top, grease with a little beaten egg, and poppy seeds will be sprinkled on top. Place in the preheated oven at 150 ° C for 40-45 minutes.

Snail sausages - Recipes

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Delicious pizza with chicken ham, sausages and olives

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Preparation Sausages in puff pastry

Each sausage is grown crosswise at both ends with a short but well-sharpened knife. The thawed puff pastry sheet is easily displayed on the worktop (even on the plastic foil in which it is wrapped). It is divided into 30 wide strips of approx. 3-4 cm (to be narrower than the length of the sausages) but long enough to dress well.

In a glass, beat the egg together with a little salt and paprika. Using a wider brush, grease the upper portions of the dough strips (see image). Place the sausages on the dough strips and start rolling from the bottom portion ending with the egg greased part that will stick the small rolls.

The resulting sausage rolls in puff pastry are placed in non-stick trays (or lined with baking sheet) with the distance between them (they will swell well on the side), grease a little with the egg mixture with the paprika and put in the oven for 20 - 25 minutes. DO NOT open the oven door for the first 15 minutes! If the oven does not bake evenly, you can turn the tray over after 15 minutes.