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Pork sausages with turkey

Pork sausages with turkey

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Finely chop 2 onions, put 1 carrot on the small grater, wash a can of rice well. -I didn't keep it long, just enough to soften the vegetables and rice a little. Then let this mixture cool. Prepare the minced pork mixed with the minced turkey breast meat, take a large bowl and put the minced meat there, then add the mixture of onion, carrot, rice, and then ground black pepper, sarmale spices. Mix well with a clean hand or a spoon. Then switch to cabbage. Pickled cabbage (I used 2 and made 30 sarmale) easily unwrap sheets to place on a flat plate.

Then we take one and carefully remove the hard back and the hard vines. Then we take it in our hand like a small piece of meat and roll it in cabbage leaf taking care to then push the extremities with our finger inside. When they are all ready we start to place them in the clay pot starting from the wall to the middle. Place on the bottom of the pot the pieces of cabbage and smoked bacon, leafy bay and peppercorns. Then place the first row of cabbage rolls, sprinkle bay leaves and whole peppercorns. Then another row of cabbage rolls and then pour a juice of warm water in which we release 10 tablespoons of tomato paste. in the cold oven not preheated, we let it go when we put the clay pot with the lid on, otherwise we risk the pot cracking. Leave it on low heat for about 3 hours, finally removing the lid to brown the top stuffing.

Ingredient Sarmalute Goose in Red Cabbage Leaf:

  • 2 goose legs (800 grams)
  • 1 red cabbage (about 16 cm. Diameter)
  • 2 onion salads
  • 3 tablespoons rice with round grain
  • 1 knife tip anise seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 pc. anason stelat
  • 2 cloves
  • 250 ml. red wine, sec
  • 2 tablespoons good quality balsamic vinegar (Modena)
  • 2 tablespoons brown sugar, freshly ground pepper
  • optional: liquid cream, chives leaves

Preparation of Goose Sausages in Red Cabbage Leaves:

Because I spoke to you in the introduction about the fact that sarmalele were & # 8222incoronated & # 8221 as the most beloved recipe of Romanians, I remind you that participated, along with other blogs and publications, in the campaign launched in October by Fairy and Chef Florin Dumitrescu & # 8222Discover the most appreciated traditional Romanian recipe & # 8221. Romanians from all over the country voted and on December 12, during a festive event held in Bucharest, the votes were centralized and the sarmales won by a landslide. The event was attended by journalists, bloggers, celebrities and representatives of media channels.

So let's go back to our pot of cabbage rolls. :) First, let's get acquainted with the ingredients: beautiful red cabbage and goose legs, marbled with fat.

1. Boil a quantity of 2-3 liters of water in a pot. When the water boils, add 1 tablespoon of salt and 1 tablespoon of balsamic vinegar. Cabbage will be boiled in this water. As the outer leaves, in direct contact with hot water, soften, cut and spread on a plate, the rest of the cabbage being put back in boiled water. On average, it takes about 2 minutes for a row of red cabbage leaves to become supple enough to wrap without breaking.

2. Bone the thighs, keeping the meat aside, separate the oily skin and the excess fat layers and separate the bones.

3. The bones of the goose legs are immediately boiled in a saucepan with 1 liter of water and 1 pinch of salt, preparing a basic soup in which the sauerkraut will be boiled.

4. The meat (resulting in 500 grams of partially defatted meat) is passed through a mincer.

5. Cut the fat into pieces and put in a saucepan, adding 1 tablespoon of cold water. Put the pan on low heat and prepare some red and crunchy goose halves, which are finally removed on absorbent paper, to drain the excess fat. The halves will be delicious, but we must refrain from chewing them in this phase, if we want to have a crispy topping for our sarmalutes.

6. Drain the liquid fat from the pan in which the scallops have melted, keeping no more than 1 tablespoon. This fat can be put in a jar and used in different ways, it is absolutely delicious.

7. Finely chop the onions and cook over low heat in the preserved goose fat (1 tablespoon) until soft. Add the washed and drained rice and cook, stirring constantly, for another 1-2 minutes.

8. Grind the anise, cumin and coriander together (or crush them in a mortar). Add the grated spices to the onion and ground rice. Allow to cool.

9. Add the minced goose meat, salt and pepper to taste and mix the composition well.

10. Remove the too thick ribs of the cabbage leaves (as shown in the recipe for sauerkraut in sauerkraut sheets) and pack the cabbage rolls. I formed 18 cone-shaped sarmales, as my sister Lacramioara has been doing for years (from ordinary cabbage). Simply twist the cabbage leaf like a cone around the filling, and the free ends are stuffed inside.

11. I arranged in a pot of suitable size a row of sarmale, placing them with the base down, and I put the remaining ones upside down, with the base up.

12. Add hot bone soup, red wine, 2 tablespoons brown sugar, 1 teaspoon salt, cloves and star anise, place a saucepan on top of the sarmales to remain in the liquid during cooking and bring to a boil over high heat. small, for about 1 hour and a half, until well softened.

13. Finely chop the halves with a knife (not in the car, as the pasta would be made) and season generously with salt and pepper.

14. Optionally, you can remove, at the end, a part of the juice in which the sarmalutes were boiled, degrease and boil until it is reduced to 1 third, then season as desired with balsamic vinegar, salt and pepper.

15. Arrange on the plates the sauerkraut with the sauce, 1 tablespoon of liquid cream, crispy jumari topping and finely chopped chives leaves.

The appetizing section dispelled my fears that the interior would turn blue. Sarmales with goose meat are very tasty, the added spices offer an extra subtlety and the unique look turns them into a really special way. The crunchy and spicy topping gives them a very pleasant texture.

Good appetite and good work, anyway, in Fairy Platinum you have a serious ally that will solve the problem of washing dishes, removing difficult grease without the need to soften dishes for more than 10 minutes :).

Ingredients Pork cheeks (maseteri) with sauce:

  • 6 pieces of pork cheeks
  • 2 onions
  • 1 large carrot
  • 1/2 celery
  • brown background or a stock of vegetables, meat, a half ice cube, recipe HERE , but if you don't have it, it's not mustard, it just intensifies the taste
  • 200 & # 8211 300 ml water
  • 200 ml of tomato juice
  • 1 bay leaf
  • salt pepper
  • thyme
  • smoked paprika
  • spices for meat, as preferred
  • 3-5 tablespoons oil

Why prepare turkey recipes at Thermomix

Turkey meat is low in fat, 100 g of meat containing about 160 calories, rich in vitamins B6, B12, niacin, riboflavin and selenium, as well as essential body minerals such as iron, zinc, selenium and phosphorus and its cooking by healthy methods of the Thermomix keep its properties intact to a large extent.

100 g of turkey meat contains about 32 g of protein, which makes it a good source of essential amino acids. Eating turkey meat helps lower cholesterol.

A serving of turkey meat provides the body with 65% of the recommended daily intake of protein. Lean, skinless, oven-cooked, steamed or sauteed turkey meat in Thermomix has the lowest amount of saturated fat or cholesterol of all types of meat and is recommended in the diet of both adults and children.

Turkey meat can successfully replace any other type of meat in most dishes and is an ideal alternative if you want a healthier lifestyle and a lighter diet. If there is a recipe that you really like, but that contains a different type of meat, you can use turkey without problems, but you have to use the correct Thermomix settings.

Turkey meat can be prepared in many ways, and when served it goes well with all types of side dishes or sauces, so you have the freedom to experience unique combinations of flavors and flavors.

Sarmalute with goose breast

Recipe this is tasty and very fine, the sarmalute from goose chest, wrap-in cabbage or vine leaf (can also be wrapped in lime leaf, stevia, beets, horsetail) I remember my grandmother's stuffing. You can also make sausages from turkey or duck. I cut 2 geese (my husband takes care of it, I feel sorry for him and I can't) and I put my legs, chest, organs and back with wings separately. I used my back to the soup, my thighs and organs are waiting quietly in the freezer and now it's my turn. So I did sarmalute with beef leaf, stuffed peppers and tomatoes.

Whole turkey in the oven

I assumed it was a big challenge to make a whole turkey, I was wrong and I will repeat the experience. Especially when we're at a large table.


  • 1 whole turkey, mine weighed 4 kg
  • flavored butter (recipe below)
  • the filling, and it for flavor
  • 2 onions and halves
  • 1 lemon or a small orange cut into 4
  • 1 apple cut into 4
  • 2 was dafin
  • salt, in my case 3 tablespoons
  • water, to me 2.5 l
  • 2 was dafin
  • peppercorns
  • 1 chopped onion fish
  • 4 cloves of crushed garlic
  • 1/2 tablespoon sugar
  • 200 g soft butter
  • 3 tablespoons olive oil
  • 1 teaspoon pepper
  • 5 cloves of crushed garlic
  • a handful of chopped parsley
  • 1-2 tablespoons mixture of turkey spices from the store (or chicken), optional. Find one that will convince you by reading the ingredients. If you do not use this spice mixture, which usually contains salt, add 1 teaspoon of salt.

I bought the cleaned turkey, bibilit, I admit, I put the splinters to clean small stray tulle and they did a better job than the permanent hair removal salons.

It's still a optional stage, but it depends on the time you have available. Patience, the time between the time of purchase and cooking, the space available in the refrigerator, and.

If you're dealing with a country turkey, I'd say consider it.

It happened to me that I bought the turkey (baby grill. What a world!) 3 days before Easter. And I decided it wasn't worth freezing, thawing, and so on.

So I chose to run it through brine. First of all, this brine is also a method of preservation. Which also comes with a bonus of taste and juiciness.

An additional reason was that any lean meat deserves a nudge before cooking. As you have the advantage that you can add various spices to this brine. And the meat is always juicier.

We use on average 1 tablespoon of salt per 1 liter of water.

I checked which pot in the house the bird could fit in.

I measured about how much water it would need to stay covered and I put, in my case, 2.5 l of water heated with about 3 tablespoons of coarse salt never before, 2 bay leaves, peppercorns, 1 chopped onion fish , 4 cloves crushed garlic and 1/2 tablespoon sugar. I kept it on the fire until the salt dissolved and the juice was perfumed a little. I didn't boil it, though, but if you have the patience, you can do it, the brine will catch a more intense and coherent flavor, plus you can rest assured that you boiled the water. Well, at least I didn't go down without explaining myself first. The boring part is that you then have to wait for it to cool down. We don't want to scald the turkey.

I put the turkey in the pot, poured the cold juice over it and left it in the fridge for about 36 hours. Because it didn't fit on the refrigerator shelves, I took out one of the drawers theoretically intended for vegetables and fruits and placed the pot there.

Ideally, the brine should completely cover the meat. I used a plate to keep the turkey dipped in the pot and put a lid on it. However, a few hours later, I would return it to the pot, to make sure that the brine penetrated everywhere, evenly, and that it did not come into contact with the air.

The day before I cooked it, I took it out of the brine and dried it well with kitchen towels.

I prepared the flavored butter, mixing the ingredients: 200 g soft butter, 3 tablespoons olive oil (it is necessary not to burn butter), 1 teaspoon pepper, 5 cloves crushed garlic, a handful of chopped parsley, 1-2 tablespoons mixture turkey spices from the store (or for chicken).

Then I went to the butter massage operation. :)

We gently detach the skin from the turkey's chest, putting our hand under it, being very careful not to break it. We introduce in the wallet formed between the skin and the turkey breast a part of the aromatic butter and we spread it all over the chest. In particular, he needs fat and extra juiciness.

With the rest of the butter, we massage the turkey on the outside, on the inside, in the cavity, everywhere.

I wrapped it and put it in the fridge until the next day.

The next day, I took it out of the fridge about 2-3 hours before putting it in the oven. Yes, you know, so that it can reach room temperature and not withstand thermal shocks that would damage the tenderness.

The unfolding operation from the foil is somewhat messy and it takes patience to even out the aromatic butter a little, which has hardened here and there. But it doesn't take long.

The filling followed. It gives it flavor.

I stuffed in the cavity of the turkey an orange cut into 4, an apple and 2 onions in half. Some extra salt and pepper.

We tie the legs and, if possible, the wings next to the chest.

Put in the oven, on the lowest step, at 170-175 degrees C. With the chest up. We also put a little water (about a cup) in the steam pan and so that it doesn't burn.

I had to cover my chest at some point so it wouldn't burn. I cut a rectangle of baking paper and covered my chest with it.

From time to time, about half an hour, we pour the juice left in the pan over the turkey.

I kept it in the oven for about 2.5 hours. I specify because it depends a lot on the oven.

After this time, I checked the internal temperature of the pulp with a thermometer. It should be around 80 degrees C. It seems to me, however, that the indicator jumped to more. However, a juicy turkey came out. And, yes, well done.

I took the turkey out of the tray and left it to rest in another tray, covered with aluminum foil.

In the tray in which I cooked the turkey, where it left a delicious sauce, I put some potatoes and carrots. Coincidentally, I found purple, orange, yellow carrots, as well as white and purple potatoes.

I raised the oven temperature to 220 degrees C and put the potatoes and carrots, over which I put a powder of coarse salt never before and which I greased on all sides with the juice from the pan. In about 20-30 minutes they were ready.

The beef leaves are washed well in several cold waters, then they are boiled in a pot of water until they boil and they are introduced ten at a time, to be scalded. When it softens,

after about two minutes, remove to a plate, using a whisk. After they have cooled, take each leaf and remove the stalks and the part from the cotton.

Wash the meat well, cut the pieces and chop them in the machine. Onions are cleaned, washed and chopped. Wash the rice in several cold waters, then drain well. Mushrooms are peeled, washed and cut into small pieces. Peel a squash, grate it and cut it into small cubes.

Then mix, in a large bowl, the meat, rice, mushrooms, egg, half the amount of greens, pre-chopped, half the amount of onion

crushed, thyme, salt and pepper. Fill the beef sheets with this mixture, taking care to wrap tightly. The rest of the onion is cooked in oil, adding the broth and mixing with water.

Pour everything into the pan, add carrots, salt, pepper, a little greens and cook for 35-40 minutes.
Other recommended food recipes

Ingredients for the traditional pork drum recipe:

  • pork stomach for stuffing, or thick pork cheeks
  • 1/4 head of pork
  • 1 pork ear
  • 1 pork tongue
  • 3/4 pork liver
  • 1 pork kidney
  • 1/2 pork loin & acircn
  • 1/2 spleen of pork
  • salt
  • pepper
  • thyme
  • 2 bay leaves
  • coriander 2-3 berries,
  • Paprika

See HERE how to prepare the traditional pork drum recipe!

Stuffed peppers-diet keto

Stuffed peppers-keto diet. These are recipes we can never part with. Stuffed peppers fall into this category for most of us. Stuffed peppers can easily become keto. In this recipe I replaced the rice with cauliflower. The ketogenic diet (about the ketogenic diet-click here) is a very low-carbohydrate, high-fat diet. It involves drastically reducing your carbohydrate intake and replacing it with fat. This reduction in carbohydrates turns your body into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy. It also turns fat into liver ketones, which can provide energy to the brain. If you liked this video recipe and want to see others like it, please subscribe to my YouTube channel.

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