Sausages from Banat

sausages from banat Banat, a Romanian historical province in western Romania, is home to different ethnic groups, something also seen in its cuisine.

The ethnic Serbs from Banat, a Romanian historical province in western Romania, celebrated Christmas at the beginning of January according to the Julian calendar. Banat is home to many different ethnic communities and this characteristic of the region can also be seen in its gastronomy, which features many Hungarian and Austrian influences. 


The cuisine of Banat is similar to that of Transylvania, but it also features many southern influences thanks to the region's proximity to Greece and Italy and in particular to Serbia. The cuisine of Banat stands out for its use of fatty dishes. Pork, beef and chicken meat is used a lot, and even pancakes are cooked in lard, while flour is used in sauces to make them more filling. Sausages are an integral part of the Banat cuisine, some of which are known by the protected denomination of origin of this province. In terms of colour, the sausages made in these parts look like those made in Transylvania, some of which are also protected. 


The so-called Ardeal sausages, which are thicker and longer, are made from fatty pork mince and contain garlic and other ingredients. The Szeckler sausages, which are made in the eastern part of Transylvania, may sometimes also contain beef, but always contain paprika. They have an intense reddish colour due to the smoking process to which they were subjected to in order to make them last longer. The Banat sausages are similar, with the exception that they only contain pork. 


To make Banat sausages, you need about 2 kg of pork and half a kilo of lard, as well as a head of garlic, a spoonful of paprika, dried coriander and ground pepper. Some bone stock is also needed. Cube the pork and the lard and put it through the meat-mincing machine. Add the garlic, smashed, and the other dry and wet ingredients to the mince, as well as salt to taste and mix everything well. Fill the pig intestines with the mix and shape them until they are about 40 cm long and leave them to dry before smoking them. They can then be consumed as such or fried in oil or lard. 



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Publicat: 2020-01-19 14:00:00
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