Pork breast stuffed with sausages
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The pork breast is beaten a little, or thinner slices. Season with salt, black pepper, paprika, thyme and marjoram. Place a sausage on each slice and roll, catch with skewer sticks. Wash the mushrooms well and if they are bigger, cut them in two or four, if not, then leave them whole. The washed pepper is cut into smaller strips, the onion is cut into scales, and the garlic is finely chopped. Place the meat in a roasting pan or heat-resistant dish. Place the vegetables, sprinkle a little more salt on them. Then sprinkle with oil and pour the wine. Cover with baking paper and place in the preheated oven for 30 minutes. After that we take paper and leave it for another 20-30 minutes, sprinkling from time to time with the sauce from the tray. Serve with natural potatoes, or with your favorite garnish (which you want).
Method of preparation
Cut the muscle in half but not all the way, add the slice of ham, melted cheese and chopped green onions inside, close the muscle and then add the second slice of melted cheese on top and wrap the pork muscle. with the bacon slices, salt and pepper and fry in olive oil, first for 5-10 minutes on the flame and then bake for 25 minutes because it must be well penetrated. Separately we will boil the pasta very little, they will have to keep the shape of the rounds, because it will be an edible decoration for our product, they will boil only a few minutes after which they will be drained and they will be pulled in the pan for a few seconds. olive oil. We will serve this preparation with three types of sauces as follows: kiwi sauce, orange sauce and red pepper sauce.
Kiwi sauce (2 fruits): we peel the fruits, we cut them into smaller pieces and if it has a white middle we clean it, after which we will blend it and we will strain it through a fine sieve.
Orange sauce (2 fruits): Peel the orange peel, then cut it into slices and put it in the blender, then strain it. We will notice that it is very juicy not like kiwi so we will have to thicken the sauce, we will put it on the fire and we will add ½ teaspoon of food starch, be very careful to stay close to it, because it burns very quickly and you risk ruining everything the product.
Kapia red pepper sauce (2 pieces): Wash, clean and fry (baked), then peel and break into smaller pieces and also blend with this balsamic vinegar until the result is a well-bound paste.
With each of this sauce we will ennoble our preparation.
Baked pork tenderloin in garlic sauce and sweet potatoes (Lombo assado no forno com sweet potato)
Another one of our favorite steaks, we cook for you. family and friends at dinner. This
Pork muscles in hazelnut crust, stuffed with prunes
Pears: Peel the pears and leave the tails. We leave a shell collar around the tails.
Preparation of sheep and pork sausages:
Chop the mutton and pork. Pork should be fatter, as sheep is lean. Mix the meat with the spices and knead well. I prepare sausages with more garlic because, I think, this is the foundation for a high quality sausage. Paprika should not be used in excess as it can give a bitter taste. Knead the composition well until smooth and taste. We put a little meat on the tongue to check the taste, if it is salty or spicy enough. We let her rest overnight.
The next day we fill the sausages using sheep's cheeks (thinner) or pork. We take out the sieve and the knife at the mincer and we mount the funnel, the tube for filling the sausages. We blow into the mats beforehand so we can easily roll them on the tube. We insert the mat completely on the tube, make a knot at the end or tie it with a string and crank it. Depending on how long we want the sausages, we stop the filling and turn the mat from time to time to segment the sausage. The sausages are immediately removed to the air and possibly, if desired, to smoke later. Along with the sausages, I also prepared pork in my own juice.
Using a long knife, cut the raw veal breast between the top of the meat and the bone underneath to create a "pocket" large enough to be stuffed.
For the filling, soak in milk 250 grams of bun or white bread, without shell, squeeze it well and pass it through a sieve.
Then beat 80 grams of soft butter until it looks like cream and gradually mix 2 egg yolks, 3 whole eggs and bread to produce a fairly soft mixture. Season with salt to taste, a little grated nutmeg and half a teaspoon of chopped green parsley.
Fill the veal opening with this mixture, tie it tightly, season well with salt and bake slowly in the oven for 2 hours, greasing it frequently.
To do this, put the veal breast in a large pan with the right side down, add 3 - 4 tablespoons of water and 2 - 3 tablespoons of melted pork fat and fry over medium heat.
After it has acquired a golden-yellow color, it turns the meat (with the good side up) and finishes cooking in the indicated time, greasing it frequently with its own sauce, until it acquires a golden-brown color and has a pleasant glazed layer.
Boil the veal breast in the oven at about 170 ° C (338 ° F) for 1 hour and 45 minutes.
If there is not enough water in the pan, there is a risk that the meat will become crispy and the sauces will be too brown. Be sure to add a little water to the pan during cooking.
For the steak sauce, add a little nut-sized butter to the pan, add 1½ teaspoon of flour while frying, then add soup or water to create a thin sauce. Let it drop for a few minutes.
To serve, cut the stuffed veal breast into thick slices and surround it with steak sauce, which must be strained.
Label: pork tenderloin
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Pork breast steak stuffed with sausages.
Maybe it's not the best time (being the summer and the related heat outside) but I know that Romanul is not a pig. Never. And when chicken noodle soup doesn't boil on the stove on Sunday, maybe we think of a pork breast, juicy and flavorful, rolled in the middle with a smoked (or fresh) sausage, a mashed potato, baked vegetables and even pickles in addition. It's summer, and we're not afraid of piglets.
So if you make potato puree for this steak, you make it as simple or complicated as you want, with butter and milk, with oil, or even something different like this Irish puree http://bucatarialuiradu.co .uk / from-Irish-cuisine-champ /. Make it warm towards the end of cooking until served.
For the steak, choose a piece of pork breast without ribs, so thick with two fingers and rectangular in size, say 30-35cm X 20-25cm. Cut the mouse on the surface with a very sharp knife without going through the meat, 2cm thick slices. Boil a kettle, or about 1.5 kg until boiling. Then place the meat in a tray with the mouse up, pour rainwater over it and drain immediately. This process makes the mouse super-crispy in the oven.
Dry the meat with a kitchen towel. Put the piece of sausage in the middle and roll very tightly, tied with string every 2 cm, maybe you need two more hands here for help. If it is rolled and tied, now rub the mouse well with salt and pepper (it needs a little more salt to become crispy), massage a little with oil, sprinkle some thyme on top.
In a tray put a bed of vegetables, onions, carrots and parsnips cut into large pieces, salt and pepper them too, some thyme goes again and a drop of oil. Place the meat over them, pour the wine and a little water or beer (not 2l plastic, a smaller one) and put the tray in the preheated oven at 200C.
Let it brown on top, for about 15-20 minutes, taking care not to burn. Then drastically reduce the heat to 160-170C, and let the steak cook for at least 1 hour. After 1 hour try to see if it penetrates, the meat must be soft and juicy (the risk of drying is small with beautiful layers of tasty and aromatic fat) the juices that come out of it when it is pricked with a knife must be clear and without blood.
If the mouse is quite crispy, then it's good, if you don't increase the heat to 200C again and let it burn again, with one eye on the oven, for about 10-15-20 minutes until it's ready. Shake it from the oven, and do not put it directly on the table, let it rest for about 15 minutes (without fear of cooling) and then cut thick slices (or thin, as you like and after how many you are at the table), arrange over the puree, with ripe vegetables and cold pickles from the barrels.
And even if the red wine in the cellar goes with this food, it's still summer, and I prefer a spritz of white wine from the fridge to wash away the strong aromas and make your appetite bigger. That is if you don't feel like drinking brandy anyway, which you must drink first. Great appetite.
Ingredients for 6-8 servings / Preparation time 2 hours
Ingredients for steak only:
1 piece pork breast without ribs (approx. 2kg)
1 long smoked or fresh sausage
1 glass of white wine or 1 beer (optional)
salt, pepper, thyme
Information for the UK: Smoked sausages I think nowadays are found everywhere, pork breast is best taken from the whole butcher (or from Makro), the price is low and very economical per kg. Otherwise, everything is in abundance.
Pork roll with sausages
Meat roll with sausages It is a delicious and nutritious appetizer. You can prepare it for the holidays, for Sunday meal, but also during the week.
You do not need many ingredients to prepare the roll, but you can add others, for example: vegetables (carrots, asparagus), mushrooms, cheese.
If you can't eat it all, you can pack or prepare a delicious sandwich.
Pork sausages, good for licking your fingers
Usually home-made pork sausages are made around the winter holidays, when the whole Romanian prepares all kinds of "crap" for the holiday meal.
I know that now that I am writing you the recipe, these recipes are no longer in high demand, but I also present to you this traditional recipe for pork sausages that I have from my father-in-law.
It differs from other pork sausage recipes by the way the meat is minced.
My father-in-law minced the meat for the bard sausages, so this year I had help and tried his recipe.
2.5kg pork shoulder
2.5kg pork belly
5 teaspoons salt
400 ml pork bone soup
2 cloves of garlic
6-7 dried red hot peppers
2 tablespoons dried thyme
10 m pork intestines
From the 5 kg of meat, 4 kg is chopped as small as possible with the bard or ax we have for cutting bones.
The kilogram of stopped meat is chopped through the meat mincer together with the hot peppers cleaned of seeds.
Peel the garlic and grind it as small as possible.
From pork bones we make a soup that we mix with the crushed garlic and then we strain it.
Mix the meat well with the chopped hot peppers, bone juice, garlic, thyme, salt and pepper to taste.
We fill the pork intestines with the help of the meat mincer and the special device for stuffing sausages.
I chose to portion the sausages by twisting the intestines to about 15 cm.
After filling, drain on a bar (stick) in a cool and well ventilated place.
After staying 1-2 days, they can be smoked.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
New standards for raising pigs
The new agricultural program supports pig farms to join higher animal welfare standards, so that Romanians will be able to put on their tables 100% Romanian pork, of better quality.
It introduces on farms a model for the development of agriculture and animal welfare in the pork supply chain, on 4 levels:
- Direct collaboration with farmers
- Introducing higher animal welfare standards
- Introduction of a food system, with 100% Romanian cereals, periodically analyzed
- Introduction of a safety and quality audit system for farms, pig feed, as well as pig health monitoring.
The agricultural program for pork is a first in Romania and exceeds the legislative requirements, being a model to follow to increase the domestic production of quality pork.
Agricultural program for pork introduces a quality control system to finally provide tastier meat through the whole package of measures:
1. Audit of farms and animal welfare standards - we collaborate with an international certification company, which carries out the audit and analyzes criteria such as pig care, health status, food, hygiene measures and sanitary standards. The farms in the program have obtained the Advanced level, which exceeds the legal requirements.
2. Food with 100% local cereals - all the cereals that make up the pig food are approved, come 100% from the Romanian harvest and contain Romanian soybeans, not genetically modified.
3. Food audit - we work with a neutral, independent institution for sampling and analysis of feed directly from the farm, in order to guarantee quality constantly. The food is periodically analyzed to control pesticides, salmonella, dioxin or heavy metals.
4. Pig health monitoring system - due to this, pigs will be given fewer medicines, and we will receive regular information about their level.
5. Farms offer larger spaces - the breeding areas have a minimum of 0.715 sqm / pig, more than the legal requirements, and are at a maximum distance of 300 km from the farm to the slaughterhouse.
6. More relaxed living conditions - the more relaxed the pigs are and the better their living conditions, the tastier the meat. Pigs are curious animals who want to explore and play. Therefore, the growing spaces have been equipped with natural wooden toys, which help them to be more relaxed and, consequently, healthier. In addition, due to the fact that they are born and raised in Romania, the need to transport piglets is eliminated, a stress factor with an impact on the quality of the meat.
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