Plescoi sausage (romanian)

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razvangrig
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Plescoi sausage (romanian)

Post by razvangrig » Sat Feb 08, 2020 15:20

Plescoi is a romanian registered sausage, protected under EU laws. Its name comes from the village of Plescoi located in Buzau county. Plescoi sausages are smoked sausages produced from a mixture of mutton and beef, sometimes chevon (goat meat), spiced with red chili pepper, garlic and thyme. This combination of ingredients and the production process gives Plescoi sausages a unique taste, known and famous in Romania since the 13th century. The mutton may be replaced with a maximum of 10% chevon without significant modifications to the organoleptic properties.

1. MEAT SELECTION

60-65% mutton to 40-35% beef
5-10 % of mutton meat can be replaced with goat meat
Fat percentage of mutton meat should be 20% to 30%
Beef should be lean

2. MATURATION

Cube meat. Add salt and cure. Mix well. Press tight to eliminate any air pockets. Leave in the fridge, uncovered, for 24h at 32 – 39°F

3. BONE STOCK

Prepare a beef or mutton bone stock.
Ratio is 2 qt of water for 2lbs of bones
Boil for 50 min on pressure cooker or simmer for 1.5h on stove
Strain and chill well.

4. MIXING

Mix the spices with the cubed meat. Grind trough 5/16" or 3/8" plate
Mix ground meat for 15 min, adding the chilled bone stock little by little.
Ratio is 100ml bone stock to every 2.2 lbs of meat.

5. CHILLING

Leave the mixture in the fridge for 12h at 32 – 39°F to allow flavors to develop.

6. CASINGS

Use 18-22 mm sheep casings. Wash all the salt. Soak in lukewarm water with 1-2 TBSP of vinegar for 2-3 hours.

7. STUFFING

Stuff the meat mixture into casings. Twist to form 6 - 7 inches long links.

8. DRYING

Hang the sausages to dry for 12h at 46 - 50°F

9. SMOKING

Hot smoke for 2-3h at 160 - 167°F until the internal temp reaches 155 - 160°F (whole beechwood and beechwood sawdust preffered)
Shower the sausages with cold water or take them out of the smoker and plunge into cold water. Let them bloom and dry for 2 to 3 hours at room temp.

10. INGREDIENTS:

1kg - 2.2 lbs meat (60% mutton with 20 -25% fat, 40% lean beef)

5-10 % of mutton meat can be replaced with goat meat

12g salt

2.5g cure #1 (156 ppm)

3g pepper

1g thyme

1g coriander powder

10g chopped fresh red chili or 5g dry red chili, seeds in

5g hungarian sweet paprika

5g fresh garlic

100ml bone stock
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redzed
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Re: Plescoi sausage (romanian)

Post by redzed » Tue Feb 11, 2020 07:29

Thanks for the recipe razvangrig! And thank you for the full description and detail. It would be great if others would be so meticulous in posting the recipes here. I would love to try this sausage. Too bad I didn't know about it when we were in Romania in 2016. I just gotta get my hands on some mutton.
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