Romanian sausages
4 servings
30 minutes
Romanian sausages are a traditional dish of Romanian cuisine known for their rich flavor and aroma. They combine the tenderness of pork, the spiciness of garlic, and the herbal notes of marjoram. Historically, these sausages were popular among peasants as simple ingredients were easily accessible and the cooking process did not require complex techniques. The sausages are first carefully beaten, shaped by hand, breaded, and fried until golden brown, giving them a crispy texture on the outside and juiciness on the inside. They are a perfect complement to fried potatoes, especially when drizzled with flavorful meat juice. They can be served as a standalone dish or alongside fresh vegetables to balance the richness of flavor. These sausages are a true delight for lovers of homemade, simple, and delicious food.
1
Wash the meat, pass it through a meat grinder 2-3 times, season with salt, pepper, and marjoram. Mix the mass with crushed garlic, pour in 50 g of cold water, and beat the mixture well with a wooden spoon.
- Pork: 500 g
- Garlic: 3 cloves
- Ground black pepper: to taste
- Marjoram: to taste
- Salt: to taste
2
Divide the obtained mass into 8-10 parts, shape into small sausages, roll in flour, dip in beaten egg, then in sifted breadcrumbs. Fry in heated fat.
- Wheat flour: 20 g
- Chicken egg: 1 piece
- Breadcrumbs: 80 g
- Fat: 60 g
3
Serve with fried potatoes, drizzled with the fat left from frying.
- Fat: 60 g
