Cold Smoked Romanian Sausages скачать в хорошем качестве

Cold Smoked Romanian Sausages

These cold smoked Romanian sausages are made using a traditional home process focused on good pork, simple spices, and time. This is not a fast recipe and it is not meant to be. The flavor develops slowly through proper mixing, resting, cold smoking, and curing. In this video, I show my personal way of making Romanian sausages at home, from preparing the spices and meat, to stuffing the casings, cold smoking, and air drying. There are many variations of Romanian sausage recipes, and this is simply the version I like to make. The focus is on technique, texture, and understanding the process rather than rushing through steps. The sausages are cold smoked over several days at low temperatures, then left to cure and air dry until they develop a firm texture and deep flavor. Cold smoking requires patience and careful temperature control, but the result is a sausage that can be stored long term and cooked when needed. This method works well for homemade sausages and is suitable if you want to understand how cold smoking and curing affect meat over time. The video shows the full process so you can adapt it to your own setup, ingredients, and batch size. You’ll find the full list of ingredients and exact quantities in the description, so you can easily follow along. These Romanian sausages can be eaten as they are after curing, or lightly fried to bring out their flavor. They pair well with mashed potatoes, garlic mushrooms, pickles, fries, yogurt garlic sauce, or simple sides like eggs, fresh vegetables, and bread. ⭐ Ingredients (for 1 kg / 2.2 lb pork) Meat • 1 kg pork neck or pork belly (~2.2 lb) Seasonings • 20 g garlic, made into a paste (~4 cloves) • 20 g salt (~1 tbsp kosher salt) • 5 g black peppercorns, ground (~1½ tsp) • 30 g sweet paprika (~4 tbsp) • 10 g caraway seeds (~2 tsp) • 2 g mustard seeds (~1 tsp) Optional • 2–7 g hot paprika, to taste (~½–1½ tsp) • 1 tbsp shio koji ________________________________________ ⭐ Cold Smoking • Cold smoke for 3–4 hours per day • Repeat for 4 days • Keep ambient temperature below 10°C / 50°F Links: Koji Rice & Shio Koji:    • Make Koji Rice and Shio Koji | Fermented J...   Fluffy Bread With Shio Koji:    • Bread Made Better with Shio Koji – Complet...   Cured and Cold-Smoked Pork:    • Homemade Cured and Cold-Smoked Pork   Buttery Garlic Mushrooms:    • Buttery Garlic Mushrooms, Simple Pan Fried...   Crunchy Pickles:    • Perfect Pickles Every Time – Here’s How!   Homemade Yogurt:    • The Secret to Thick Homemade Yogurt   Timestamps 0:00 – Intro 0:21 – Spice Preparation 0:44 – Meat Preparation 1:46 - Filling the Sausages & Cold-Smoking 6:02 - Outro #sausage #curedmeat #smokedmeat