\n\tOrganised in early February, the contest is called \u201cWorschkoschtprob,\u201d or \u201cBanat Sausage Tasting,\u201d and has two separate sections, one for those who make sausages at home, for their own family, and the other one for entrepreneurs who produce sausages and sell them.<\/p>\n
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\n\tThe Banat sausages take around one hour to cook, and you will need about 2 kilos of pork and half a kilo of fatback, a clove of garlic, a tablespoon of paprika, dried coriander, ground pepper, salt and bone broth.<\/p>\n
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\n\tMince the pork and fatback, after you have first cut them into small pieces, then mix with the pressed garlic and all the other spices, adding as much broth you need in order to make the mixture homogeneous.<\/p>\n
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\n\tAll you need to do next is to stuff this mixture into cleaned pig intestines, and the sausages are done. After you have left them to dry or have smoked them, you can eat them either as they are, or fried in oil or lard, with a nice glass of Banat plum brandy.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":" The idea for this recipe comes from a sausage making competition initiated by journalists working for the German weekly \u201cBanater Zeitung in Timisoara, western Romania.<\/p>\n","protected":false},"author":125,"featured_media":170597,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-170596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n
\n\tEnjoy!<\/strong><\/p>\n