Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
502
Calories
53g
Protein
29g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs/1 kg pork,
- 2 lbs/1 kg beef,
- 1 1/2 lb/750 g pork fat,
- salt, minced garlic,
- some ground juniper and pepper berries
Directions
1
Grind the pork, beef and 1 lb/500 g of the pork fat, and mix well.
2
Let stand for 2-3 hours, then add salt, minced garlic, ground juniper berries and pepper.
3
Add the remaining fat that was cubed.
4
Mix well, adjust spices, then fill the small intestines with the mixture.
5
Wipe the sausages with a cloth and let airdry in the wind for 10-12 hours.
6
The following day, smoke them for 5-6 hours.
7
Air dry for 3-4 days, rub with a clean cloth moistened with oil and refrigerate.
8
Category:Romanian Recipes
9
Category:Romanian Appetizers
Recipe sourced from
fandom