Sausage, Mutton — Recipes

Ingredients

1.5 kg. lean sheep or goat, carefully cleaned of fat
300 grams of raw pork bacon (pork fat)
50 grams of garlic (count 30 g / kg of meat + fat) - Maybe translate this to powder…
30 grams of coarse salt (preferably without iodine, if you want to keep sausages longer, the proportion that I use is 15 grams / kilogram composition, if you like salty can go up to 20 grams / kilogram)

Pepper 20 grams (10 grams / kilogram)

1 tablespoon sweet paprika tipped flavored (ask to taste)
1 teaspoon paprika peppers good
mate sheep (found in supermarkets, salty)
hot water (about 200-250 ml.)

Directions

Cut the meat and bacon into cubes suitable for grinding). Place in a pan and leave overnight in the refrigerator.
Run the meat and lard through a coarse grinder plate
Grind the garlic, then add a handful of meat through the machine a second time, this gets all the garlic out of the grinder.
Add all the spices over the meat and chopped bacon.
Add lukewarm water little by little, as much as you need to mix easy but not too thick. I put about 200 ml. of water.
Knead a “dough” of all ingredients.
Put sausage in the refrigerator to rest. In the meantime clean the sheep intestines in warm water.
Once clean, put the casing onto the stuffer.
Fill virşli carefully, make sure there are no air pockets, then twist well about 17-18 cm., As they are filled, forming sausages.
After stuffing the sausages, put them on a wooden dowel and let them dry in a well-ventilated place (preferably outside, wind), about 1-2 hours, until they are dry to the t ouch.
With respect to smoking wiener virşli, I heard two versions: the first, that is smoked with beechwood second (including the lord of the old lady who gave me the recipe) that is smoked with cold smoke of fir. Well, I tried this time 70% cherry wood (which is hardwoods like beech) and only 30% (or even less) fir chips, well soaked in water. The idea is to be well smoked with wood species that pleases everyone and, to my knowledge, it is preferable to use hardwood, unless you can give completely cold smoke.
I lit the fire in the grill burner to one side, I sat packages directly on the burner and at once they began to smoke, I extinguished the fire completely. After the temperature dropped to 60 degrees (My grill has a thermometer on the lid that indicates temperature), sat sausages, along with rods in makeshift smoker.
Virşli were the smoked about 3 hours, until the packages have never flickered. I checked smoker every 30 minutes or even more frequently if the chips in packages tended to blink we sprinkled water calms them. The result was that fot myself as I smoked like sausages. :))
I could not endure not boil a few pairs immediately be scalded in boiling water for 4-5 minutes and that’s all. Serving suggestion in the first photo of the article. Disappeared in minutes, almost nothing is left no flower in bowl :).

Notes

Now too many years we have gone from Tălagiu hill (Arad) to Tăcăşele, carried by hand by my uncle Aurel. This trip, I was that child who seemed a real expedition took us through forests of oak, through glades where large boletus growing and meat and fish deep valleys crossed by narrow bridges. At Tăcăşele I came across a large meadow where I saw for the first time in my life a traditional fair. Stalls covered with tarpaulin sold various attractions of the early 80s, but what proved memorable were virşli , some thin sausages which I thought were incredibly tasty thousand. I remember a big heart gingerbread, decorated beautifully with a shard of mirror encrusted, but taste virşli memory never left me. These sausages are traditionally meat goat or sheep with a small addition of bacon pork necessarily fill in mate thin sheep, so the smoke she penetrates well and serve boiled with pita good and spicy mustard; like a brandy is always in place in this landscape. North of Faget until Campeni beyond, and of course, all over the Country Zarand, these virşli are always present at any celebration. Tasting, I had the opportunity to sample sausages virşli, but if only a few times stood at a first impression. Several years ago, a gentleman from the old lady was so willing to share with me his recipe for virşli inherited from ancestors in their own houses and tested by generations of breeders of sheep and goats. And of course, delighted guests. Vo same recipe I share today with joy.