Cooking process
Kırnăcei are home-made Moldovan sausages. In each family, there is necessarily a recipe for these sausages. Someone prepares them from pork, someone from mixed ground meat, someone – with the addition of potatoes or onions, someone – with a lot of garlic.
Spices – a separate topic, they, in general, in every family are different. It can be cumin, coriander, and even nutmeg, but black pepper is necessary.
Prepared kyrnetseyi, like many Moldovan meat dishes, on gratin (mangal), served to the table with a heat with a heat and, of course, with the husband’s sauce – without it. Sometimes it seems to me that the Moldovans serve it to all the dishes, except sweet ones, we were served it even to the ear. By the way, the fish with it is very harmonious, especially boiled. Still necessarily to sausages you will pour a large glass of house wine, it’s just magical)))
We tried different variants in several families – I adore them when I manage to get to the village fresh. I’ll show you the kirnzei, as my neighbor cooks them.
To prepare homemade sausages Kircnatsei take the food on the list. Salo should be fresh, and meat – with a small greasy layer.
Also take the spices on the list. Paprika neighbor adds, as I understand it, for a beautiful color of minced meat. In the original recipe is fresh garlic, if you do not have intolerance to fresh garlic, take it.
Slice the meat in small pieces, scroll in the meat grinder along with the fat in the mince. Add the spices. I divided the stuffing into two parts, one did not add paprika – the children do not like it.
Add the broth – so the sausages will be juicy, mix the stuffing.
Guts wash under running water, soak for a while in cold water.
Using a special attachment, stuff the intestines with minced meat, do not fill it too tightly, so that during cooking they do not burst. Sausages neighbor makes small, 300-400 grams, without twisting them in the form of sausages.
Tighten the ends of sausages on both sides. Cover with a food film and let them stand for at least an hour (preferably – night), minced meat should be marinated and soaked with all the spices and flavors.
Next, you need to lubricate the frying pan with vegetable oil, sauté the sausages on both sides. Preheat the oven to 150 degrees.
Transfer sausages to a baking tray and bring them to the oven until ready for one hour. Do not include convection.
We were served with fresh vegetables and boiled potatoes.
Fragrant and delicious homemade sausages Kırnăcei ready, pleasant!
Kırnăcei (home-made Moldovan sausages)
The most delicious recipe for homemade sausages is Moldovan from pork and lard with seasonings and spices.
Ingredients
Pork – 1800 g
Pork fat – 150 g
Salt – 1 tsp.
Paprika smoked – 1 tsp.
Ground coriander – 0,5 tsp.
Pepper – 0.5 tsp.
Broth – 150 g
Garlic granulated – 0.5 tsp.
Guts – 1.5 meters
Vegetable oil – 1 tsp.
Cooking process
Kırnăcei are home-made Moldovan sausages. In each family, there is necessarily a recipe for these sausages. Someone prepares them from pork, someone from mixed ground meat, someone – with the addition of potatoes or onions, someone – with a lot of garlic.
Spices – a separate topic, they, in general, in every family are different. It can be cumin, coriander, and even nutmeg, but black pepper is necessary.
Prepared kyrnetseyi, like many Moldovan meat dishes, on gratin (mangal), served to the table with a heat with a heat and, of course, with the husband’s sauce – without it. Sometimes it seems to me that the Moldovans serve it to all the dishes, except sweet ones, we were served it even to the ear. By the way, the fish with it is very harmonious, especially boiled. Still necessarily to sausages you will pour a large glass of house wine, it’s just magical)))
We tried different variants in several families – I adore them when I manage to get to the village fresh. I’ll show you the kirnzei, as my neighbor cooks them.
To prepare homemade sausages Kircnatsei take the food on the list. Salo should be fresh, and meat – with a small greasy layer.
Also take the spices on the list. Paprika neighbor adds, as I understand it, for a beautiful color of minced meat. In the original recipe is fresh garlic, if you do not have intolerance to fresh garlic, take it.
Slice the meat in small pieces, scroll in the meat grinder along with the fat in the mince. Add the spices. I divided the stuffing into two parts, one did not add paprika – the children do not like it.
Add the broth – so the sausages will be juicy, mix the stuffing.
Guts wash under running water, soak for a while in cold water.
Using a special attachment, stuff the intestines with minced meat, do not fill it too tightly, so that during cooking they do not burst. Sausages neighbor makes small, 300-400 grams, without twisting them in the form of sausages.
Tighten the ends of sausages on both sides. Cover with a food film and let them stand for at least an hour (preferably – night), minced meat should be marinated and soaked with all the spices and flavors.
Next, you need to lubricate the frying pan with vegetable oil, sauté the sausages on both sides. Preheat the oven to 150 degrees.
Transfer sausages to a baking tray and bring them to the oven until ready for one hour. Do not include convection.
We were served with fresh vegetables and boiled potatoes.
Fragrant and delicious homemade sausages Kırnăcei ready, pleasant!