RO-LA-LA SAUSAGES

Beat the egg well, along with salt and sugar; gradually add mineral water, stirring constantly; pour the flour in the rain and mix so as not to form lumps; grease the pan with a little oil and bake the pancakes.

After baking the pancakes, grease each one with a teaspoon of sour cream, sprinkle with grated cheese, place a string of sausage and roll; place the pancakes in a heat-resistant dish, sprinkle with grated cheese and bake for about 15 minutes.

Serve them immediately, with sour cream and ketchup.


RO-LA-LA SAUSAGES - Recipes

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Plescoi sausages

The real Plescoi sausages do not lie in the supermarket, waiting for you to buy them. There you will find only two lei sausages, industrially produced according to recipes adapter market economy and whose taste does not approach the original. Plescoi sausages are produced only in the region that consecrated them, Berca - Pleşcoi - Săpoca, where they are prepared by hand, according to the old recipes (the information provided by Wikipedia is again erroneous). TurismBuzau.ro supports an artisanal workshop where pastrami, ghiudem, babic and Plescoi sausages are prepared. If you have tested elsewhere and think there is no better, we give you a chance & # 8230

The creators of Plescoi sausages, it is said, would be the Serbian gardeners (Bulgarians, in fact, but that's another story) who settled in the above-mentioned area about two hundred years ago, to whom we still owe and other recipes, such as babic. Dissatisfied with the taste of mutton in the region, very different from home, the Serbs allegedly seasoned the sausages very strongly, smoked them and dried them to the consistency of pieces of wood, so that they could eat them. In general, to make Plescoi sausages are used primarily sheep meat and tallow, to which is added a little beef or goat, garlic, lots of hot peppers, thyme, basil, salt, all wrapped in thin mats. of sheep. The lack of additives, the use of spices, preservatives and natural membranes make the resulting product remain natural and healthy. The only preservatives used are salt and smoke. The smokehouse uses hardwood without resin.

During the communist era, the much sought after Plescoi sausages were forbidden goods. They could be found, but it was quite complicated. There were several well-known producers in the Plesco area and an entire distribution network. Almost everyone knew someone who knew someone else who could get a few pounds of sausage. The goods trafficked in those days were well dried, the size of a cigarette only a little thicker. It was delivered in rows and took quite a while to arrive. For a long time, such a dried sausage from Pleşcoi cost a lion.

Almost every year, at the beginning of October, the Berca commune of Berca hosted the Plescoi Sausage Festival. In 2017 and 2018 it was not held, and in 2019 it was scheduled for October 5 and 6, if there will be money. The festival was a strong event for local sausage producers. From the same area and the same sources you can also enjoy the Plescoi babicul, the Plescoi ghiudem and the sheep pastrami. To gourmets and the curious, we recommend a source of all praise, tested & # 8216ndelete.


For starters we will boil macaroni in a roomy and tall pot with water and salt and they will boil according to the instructions on the package.

In the meantime, we'll take care of the rest ingredients.

Onion cleaned and finely chopped we will put it to harden in butter and oil heated in a high-walled Teflon pan (because we will use it until the end), until it becomes translucent, then mushrooms cleaned of skin and cut not finely chopped slices (because we want them to be visible in macaroni) we will leave them to harden until they soften along with onions.

We will add tomatoes which were scalded in boiled water ca. 5 minutes, then peeled and finely chopped, letting them boil until reduced fluid from them, until a S.O.S, adding a little along the way boiled macaroni juice, ( thus the sauce will thicken better from the starch left by the pasta).

spice sauce with salt, pepper, dried oregano to taste, then add pieces of sausages which I fried for approx 5 minutes separately in another pan with 1 tablespoon olive oil (because it also leaves fat from them), macaroni drain the juice in a strainer, mixing everything with a spatula.

Sausage macaroni will be served hot on large white plates spread with grated Parmesan cheese on top and finely chopped fresh parsley.


Dough sausages


Here is a very simple appetizer recipe.
We need:
spicy sausages (I used Plescoi because they are more spicy)
pie sheets (frozen dough)
1 or
Allow the dough to thaw at room temperature, the sausages cut into smaller pieces. Each piece is surrounded by a strip of dough that sticks with a little egg.

Grease the top with egg and bake on the right heat for about 10-15 minutes, remove and serve cold with or without beer :(.

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Which competitor was eliminated

The eighth duel in season 9 of the show "Chefs with knives" ended with another painful loss for Florin Dumitrescu. Another competitor was eliminated from the blue team, in the 37th edition of season 9 "Chefs with knives", broadcast on May 23, 2021.

This time, the three teams led by Sorin Bontea, Florin Dumitrescu and Cătălin Scărlătescu had a battle in which the cooking theme forced them to prepare tasty recipes, using only six ingredients. At the end of the test, the plates were tasted by a special jury of animal hairstyles.

Florin Dumitrescu lost another competitor from the blue team, in season 9 of the show "Chefs with knives".

Vincenzo Aiello received 11 points for his veloute recipe and another pleasant surprise of the edition was Keed, who received 12 points, which completely surprised the "Chefs with knives" jurors, who were eagerly waiting to find out which competitor left the competition, in the May 23, 2021 edition.

One by one, the duelists found out their grades and returned to the kitchen. In the end, only Nicoleta Pop from Cătălin Scărlătescu's purple team and Mirela Negoiță from Florin Dumitrescu's blue team remained on the set. And because she got only five points, the latter was eliminated from season 9 of the show "Chefs with knives".

With tears in her eyes, the contestant from season 9 "Chefs with knives" said goodbye to her teammates and Florin Dumitrescu.


Sausage recipe in pizza dough & # 8211 Much tastier than the big ones from the pretzel ..

We make a small hole in the middle of the flour and pour the water. Mix with a spoon until you get a composition that we can knead. Pour the composition on the work table, pour a little oil in the palms and knead until the oil is incorporated.

Repeat the procedure until you get a dough that does not stick to your hands or work table. Knead for a maximum of 5 minutes…

Next, let the dough rest for about 30 minutes, or until it doubles in volume…

After it has grown, we cut it into 15 equal strips, which we spread with the twister.

We put a sausage over the obtained sheets, then we roll…

In a separate bowl, boil 5 cups of water. When the water boils, add the baking soda and put, in turn, the rolls, for 20-30 seconds… Take them out on a tray lined with baking paper, grease them with egg yolk and put them in the oven heated to 180 degrees Celsius.


Preparation Sausages in puff pastry

Each sausage is grown crosswise at both ends with a short but well-sharpened knife. The thawed puff pastry sheet is easily displayed on the worktop (even on the plastic foil in which it is wrapped). It is divided into 30 wide strips of approx. 3-4 cm (to be narrower than the length of the sausages) but long enough to dress well.

In a glass, beat the egg together with a little salt and paprika. Using a wider brush, grease the upper portions of the dough strips (see image). Place the sausages on the dough strips and start rolling from their bottom portion ending with the part greased with egg that will stick the small rolls.

The resulting sausage rolls in puff pastry are placed in non-stick trays (or lined with baking sheet) with the distance between them (they will swell well on the side), grease a little with the egg mixture with the paprika and put in the oven for 20 - 25 minutes. DO NOT open the oven door for the first 15 minutes! If the oven does not bake evenly, you can turn the tray over after 15 minutes.


Sausage packages

Do you remember my chicken sausages? Because it's spring, because I wanted a delicious and quick appetizer, the idea came to me to pack them in rice sheets with some assorted vegetables and to make with them & # 8230 the spring packages! :)) I laugh, because in general I'm not very enthusiastic about fusion trends in the kitchen, but I must confess that I liked the aperitif a lot. Some very tasty, very fresh spring packages came out and the flavors complemented each other wonderfully. So, if one day you feel in a playful mood and open to the new, these spring packages will not take up too much time, instead they will accentuate your good mood :).

Preparation time: 00:15 hours
Cooking time: 00:10 hours
Total Time: 00:25 hours
Number of servings: 8 servings
Degree of difficulty: small

  • 8 thin, fresh sausages (non-smoked)
  • 8 disc-shaped rice sheets, about 20 cm. diameter
  • 1 red pepper
  • 3 sprigs of green onion
  • 6 moon radish (tomatoes)
  • 1 clove of garlic
  • 1 cm. of freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • frying oil
  • sauce: sweet or spicy ketchup, I used a sweet ketchup sauce, hot sauce, soy sauce, 1 teaspoon of rice vinegar and 1 teaspoon of sugar

Preparation Sausage packages:

1. Fresh sausages are pan-fried or grilled (I chose the grill). As I already said, I chose the chicken sausages (here the sausage recipe), they fit the pork sausages just as well, just to be fresh (raw) and non-smoked.

2. The fried sausages are removed on absorbent paper, removing the fat during cooking, and the peppers, green onions and radishes are cut into thin slices (picture 1).

3. Put the finely chopped vegetables in a bowl, add the garlic and ginger given by the finest grater, sesame oil, lime juice, hot sauce, sugar, soy sauce and salt and pepper to taste. The result will be a delicious salad, good to eat as such, not just to pack in packages (picture 2).

Here is the package with rice sheets that I used, the sheets in the package are dry and quite rigid.

4. One at a time, moisten a sheet under a stream of cold water until it becomes malleable, easy to pack, place on a clean kitchen towel and add a sausage and a suitable amount of salad (picture 1).

5. Bring the edges of the wet rice sheet over the filling and roll as tightly as possible, avoiding a lot of air inside (picture 2).

6. The formed packages are placed on a plate without touching each other because they are sticky in this phase (picture 3).

Heat the frying oil (a sunflower or rapeseed vegetable oil, peanuts, etc.) in a pan to a medium to low temperature and fry the packages one by one, avoiding touching each other or crowding them. pan. Attention, the oil must be abundant, about 3-4 cm. in the frying pan. The packages are fried on all sides until they become golden and crispy.


The packages are removed on absorbent paper and served immediately, warm, with your favorite sauce (I recommend a sweet and sour sauce).


Video: Handmade Kielbasa Sausage - Korean Street Food #shorts (December 2021).