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Pork basket, with sausages

Pork basket, with sausages

For a long time I wanted to try this option, I think it's no secret that I like pork ribs .... I also bought Plescoi sausages, directly from "their mother" in the area ...

  • a fresh pork ladle about 700 g
  • 200 g of Plescoi sausages
  • 100 g pork pulp
  • 10 thin garlic cloves
  • salt
  • pepper
  • 50 ml oil

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork-basket ladder, with sausage sausages:

Wash the ladder and salt it and pepper on both sides, forming a basket tying with a thicker thread, so that it does not come loose during baking. We cut the pork meat into cubes, the sausages into smaller pieces. We put the garlic, the green part in the basket down, as a kind of base, then we put the pieces of meat and sausages. Among them finely chopped garlic. Stop with oil and pour a cup of water, bake for about 50 minutes, over medium heat.

Tips sites


I didn't season the pieces of meat, considering that the Plescoi sausages are spicy enough, even spicy

Traditional sausage recipe:

Traditional sausage ingredient:

6 kilograms of pork (meat), 10 meters of small intestines of pork, salt, thyme, paprika and 10 cloves of garlic.

Traditional sausage recipe. How to make the best homemade sausages

Method of preparation: The pork is washed, chopped in the mincer and set aside. Prepare the spices: paprika, salt, thyme and clean the garlic. Pork intestines stretch and blow through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat. But be careful! Only put the sausage stuffing funnel on the mincer, not the cutting knives. Read more HERE

The recipe for Plescoi sausages that only the locals know & # 8230

The recipe for preparing Plescoi sausages is kept by the locals from Plescoi & # 8211 Berca area, Buzau county, where the legend of outlaws was born.

They caught the sheep of the rich Muntenians when they came to the fair and, in order not to catch their power with live prey, they made pastrami and sausages at night when the temperatures were lower and the meat could cool better.

The method of preparing Plescoi sausages was taken over by the villagers, reports.

Originally, Plescoi sausages are produced from sheep meat and tallow, chopped with bard, seasoned with garlic, thyme, basil and salt, stuffed in natural sheep membranes (thin) and smoked with beech wood.

Subsequently, red hot peppers were added to the spices, which gradually became predominant. Because the demand for Plescoi sausages became higher and the raw material was lower and lower, the original recipe was modified, along with mutton using up to 35-40% beef. in order not to change the specific taste of Plescoi sausages.

In certain situations, sheep meat can be replaced with goat meat in a percentage of 5-10%.

In the preparation of Plescoi sausages, mutton and beef are used, with a low glycogen content before the biochemical decomposition, which makes the product become drier, acquires a spicy taste after the addition of spices and a reddish-brown color after smoking.

The meat is chosen and processed so as to contain a percentage of 60-65% mutton and 40-35% beef.

The spicy taste of Plescoi sausages is the result of a traditional combination of garlic, red and thyme hot peppers, hot peppers and sweet peppers, according to a recipe that has remained unchanged over time.

Sausage smoking is done with dried beech wood, used due to the action of phenols, aromatic and cyclic aldehydes and acetic acid on the composition inside the sheep intestines which have antiseptic, antioxidant, flavoring, color and gloss properties.

By smoking Plescoi sausages, it acquires its characteristic color, taste, natural aroma and preservability. In households, smoking is done in traditional smokehouses made of brick.


& # 8211 mutton
& # 8211 beef
& # 8211 garlic
& # 8211 hot red peppers

& # 8211 thyme
& # 8211 salt to taste
& # 8211 thin sheepskin mat

Method of preparation:

Peel the mutton from the bones.

Usually, only sheep meat is used, but if it is too fatty, the composition is mixed with beef, but without exceeding the 2: 1 ratio.

Boil the bones in a cauldron and with the warm juice obtained, knead the minced meat with hot peppers, garlic, thyme and salt to taste.

The mixture is left to stand for about 2 hours, after which you taste it to check and decide whether or not to add garlic, hot peppers, thyme or salt.

In the shop of Gabioti from Pleşcoi

Smoked sausages, ham, ribs, bacon, pork tenderloin, scallops, neck, sheep and pork pastrami, babic and ghiudem, veal leg, seasoned boiled ham, small, drum & # 8230 you can find them all in Părvălia lu & # 8217 from Pleșcoi, Buzău county. I passed this shop when I visited the Muddy Volcanoes.

It's heaven on earth here in Plescoi for those who crave traditional products. Here you can find goodies prepared like at home by my mother according to old recipes and natural ingredients. It makes your mouth water when you see the products in the shop. Taste a piece, you want another and so on until you want to buy for those at home. That's how we are, it doesn't matter if the product is good. The shop is arranged with sausages hanging everywhere, shelves with hot pepper and apricot jam, preserves, strings of peppers, onions and garlic, stalls with spicy boiled bacon, pork legs, gypsy muscle, smoked sausages, jumari pork, pork knees, ham with garlic, mice, raw smoked breast, mussels and peasant ham, ham with meat, leprosy and homemade drum, etc.

I arrived at the store in the evening, and there was a crowd inside. The two saleswomen could hardly cope with the demands. I gaped at the suspended sausages, looked at the prices, tasted some traditional products and still couldn't decide what I wanted to take. Eventually I got smoked sausages, a jar of jam and a bacon. I must also tell you that in the shop you go crazy with the tempting smells. It smells so good & # 8230

The name Gabioti comes from the shop owners, Gabi and Otilia . They opened this shop to carry on the tradition and art of preparing traditional products as they learned them from their grandparents and great-grandparents. They take the raw material from the Buzău area, and currently they have ten traditionally certified products. Also, the shop has a trademark registered at the European Union on Pleşcoi sausages.

Where is the shop? The parable of Gabioti is located in Pleșcoi on 1 Decembrie street no. 177, Berca commune, Buzău county. Phone: 0741 178 784 | 0757 705 265

They also have a product store in Buzau (Unirii Boulevard no. 303 - Penny Market XXL) and another in Bucharest (Str. Valea Cascadelor no. 23, Expo-Food Complex).

Bean stew with spicy Pleşcoi sausages

For starters, leave the beans in cold water the night before to soften. The next day, it is boiled, but the first two waters are thrown away after boiling. In the third water add a pinch of salt, broth or tomato paste, a whole onion peeled and bring to a boil over medium heat with a lid. Then add the bay leaves and cover, leaving for another ten minutes over medium heat.

When the beans are half cooked, fry the Plescoi sausages in a pan with hot oil. Once they are ready, place them over the bean stew and garnish with parsley, green onions or dill.

Traditionally, beans and sausages are served with pickles or onion salad and fresh bread.

We offer you the main INGREDIENTS you need for Iahnie beans with spicy Pleşcoi sausages.

Babicul and Pleşcoi sausages have serious competition in Râmnicu Sărat: two local products have received a certificate of traditional product

The range of traditional meat products has recently been enriched with two dishes made in Râmnicu Sărat, in Buzău County. They received a certificate of traditional product salami and raw-dried sausages "Casa Râmniceană", dishes based on recipes a century old. These are in addition to the 62 certificates granted from the beginning of the year until now by the Ministry of Agriculture and Rural Development.

Consumers of natural products from Râmnicu Sărat but also travelers who pass through the city on the border between Muntenia and Moldova can taste the delicious sausages, produced according to very old recipes.

Casa Râmniceană salami and raw-dried sausages have recently received recognition from the Ministry of Agriculture. They became, besides the sausages from Pleșcoi or babicul de Buzău, a valuable tool for promoting the county from Curbura Carpaţilor.

The sausages are produced in a factory on the outskirts of Râmnicu Sărat, with 50 employees. Carmangeria uses meat from animals raised on its own farm as a raw material.

"We looked for the oldest recipe, we use meat from our own farms, natural spices, all from this area. We only have products that we want to promote as healthy food ", says Mironel Dascălu, butcher's administrator.

The râmnicene company salami is a culinary preparation made of pork and beef with an authentic processing method.

"The recipe is over 60 years old and I assure you that the taste is the authentic one of the salami I grew up with. It has over 90 percent meat, which makes it different from the products of other companies ", says Ionel Babă, technologist.

Casa Râmniceană raw-dried sausages are prepared from mutton and pork, matte, all the raw material being from their own farms. All processing operations are performed manually and this helps a lot to obtain a special taste.

"Our sausages contain only meat, one hundred percent, salt, natural spices, garlic from the Râmnicelu area and are dry, smoked with beech wood", says Ionel Babă.

The combination of the two types of meat, the ingredients followed, finally, by the smoking process, highlights the traditional value of the finished product. In recent years, the butcher's shop in Râmnicu Sărat has obtained a certificate for six traditional products, including small ones prepared with Râmnicelu garlic.

The attestation is based on a joint order of MADR, the Ministry of Health and the National Agency for Consumer Protection, issued in 2013.

"We have a number of six traditionally certified products that have been analyzed, technical data sheets, a recipe from the area which shows that they are produced without preservatives," says Sorin Coman, director of butchery.

The total number of products registered in the National Register of Traditional Products has now reached 759. The traditional product is certified on request, following the submission of documents and field verification by authorized representatives of the three institutions of the reality of data entered in documents.

The history of csabai sausages

The first inscriptions date from around 1900. The monograph of Bekes County (from 1936) shows that the town has its reputation from the meat processing factory. In the interwar period, csabai sausages were known all over the world and became famous. Post-war nationalization led to major changes, but sausages remained just as famous. Their production continued, also at Bekescsaba. Csabai sausages were and remain the most notorious trademark of the area, being known in the Intra-Carpathian area but also throughout Europe. Csabai sausages are currently known in America and Australia.

The city of Bekescsaba has also hosted the sausage festival since 1997, which is held every year in the second half of October. We were and believe me it's worth it!

Pork and mutton sausages

The meat is passed through the mincer, alternating the three types.

Over the minced meat, add the spices and mix very well, adding a little soup so that at the end to obtain a bound composition, not very soft.

Prepare the mats to be filled, fix them on the mincer on the special sausage device and fill them with the composition obtained above.

Leave to dry for 1-2 days, then store in the refrigerator.

they are not good ||||| they are super good |||| thanks for the recipe

That's how sausages are made! Congratulations!

the final image is simply colossal, it shows some perfect sausages, at least visually.

I really like this recipe, because I am a big lover of homemade sausages according to Romanian recipes and not only this recipe is very close to my grandmother's recipe which I managed to make due to a good olfactory memory, (grandmother being a long time among those straight) I just want to say that this kind of sausages can be kept in the air and will never dry very hard, and after about 3.4 weeks and even more you can eat raw, and smoked and smoked and are exceptional. Guaranteed not to spoil even if you don't put them in the fridge until summer.

these sausages look good.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Nea Popa - Traditional butcher shop

Traditional sheep, pork and beef products, without preservatives or E's. Traditional sheep, pork and beef products, according to their own recipes, passed down from father to son, without preservatives, additives or E's!


Work program:
MAY 1, 2021 - CLOSED
We return with fresh strength Monday-May 10, 2021!


Nea Popa is growing her team! We were looking for two people to process the meat and two to sell the meat products! Details at no. 0763.161.955!


We receive orders for the Easter holidays!
Time schedule:
Monday - Friday: 08.00 - 19.00
Saturday: 08.00 - 17.00
Sunday: Closed

We receive orders for the Easter holidays!
Time schedule:
Monday - Friday: 08.00 - 19.00
Saturday: 08.00 - 17.00
Sunday: Closed


Holiday program:
Monday 21.12.2020- from 08.00-19.00
Tuesday 22.12.2020- from 08.00-19.00
Wednesday 23.12.2020 -from 08.00-12.00
During 24.12.2020-10.01.2021 the Nea Popa store is closed!


On November 30th and December 1st, Nea Popa makes products especially for you! The store is open during this period, normal schedule!


Between July 20-26, 2020, Nea Popa goes on vacation!


Dear customers on the occasion of the mini Pentecost holiday, Nea Popa is waiting for you with delicious products only good for an outdoor barbecue.
Time schedule:
FRIDAY: 05.06.2020, 08: 00-19.00 SATURDAY: 06.06.2020, 08: 00-16.30
SUNDAY: 07.06.2020-CLOSED
MONDAY: 08.06.2020-CLOSED


Dear customers, Nea Popa has prepared for you the delicious pork sausages. In addition to pork sausages, you will find other traditional goodies here. It is waiting for you today at the store until 4.30 pm!


Dear customers, today the program at Nea Popa is until 19.00. We are waiting for you!


Between 22.04.2020-26.04.2020 the store is closed! Nea Popa is waiting for you starting with 27.04.2020!


Dear customers, on Saturday 18.04.2020, the La Nea Popa store is open until 12.30. We are waiting for you!


Dear customers,
The Nea Popa store is still open, with the same schedule from Monday to Friday between 08.00-19.00 and Saturday between 08.00-16.30. We are waiting for you! For additional information please call 0748.233.863.


Nea Popa is waiting for you at the store, with the delicious goodies she is used to, from Monday to Friday, between 08.00-19.30, and on Saturday between 08.00-17.00.




This is what a real, traditional strip of pastrami looks like, made of mutton, a local animal raised, not imported. Yes, it has FAT! There is also sheep pastrami, more precisely from mutton that has no fat.
Dear customers, in order to avoid negative discussions about the low / high fat content in the future, keep in mind that Nea Popa has as products:
- sheep pastrami (with fat) at the price of 34 lei / kg and
- mutton pastrami from the pulp (without fat) at the price of 42 lei / kg!


In Buzau, and not only, there is a full harvest of grapes from which famous wines will be made. But until then we will enjoy the sweet must. And who doesn't associate the first must with a piece of pastrami? De Pleşcoi, in the case of Buzău, which is making a name for itself in the world due to this traditional sheep meat product. Of course, the most famous pastrami is prepared right in the area that gives it its name: the village of Pleșcoi and the localities around it. There are over 20 small producers and four certified by all competent institutions. But tradition shows that the Popa family is in the fifth generation of pastrami and sausage producers. A report by Cristina Moise, which you can listen to at 5.15
photo: RRA correspondent, Cristina Moise


Autumn has come, the grapes have ripened! Nea Popa is waiting for you with delicious pastrami, which you can serve with must!


Nea Popa increases its team with two saleswomen. If you want to be part of our team, we are waiting for you with your CV at the company's headquarters in Sapoca commune, Nea Popa street, no. 3.
You're welcome!


Between July 28 and August 4, 2019, the Nea Popa store will be closed. We are waiting for you starting Monday, August 5th.


Between 27.04.2019-05.05.2019 the store is closed! We look forward to seeing you starting Monday 06.05.2019!


For the Easter Holidays Nea Popa is waiting for you at the store until Friday 26.04.2019!

Nea Popa - Traditional butcher shop

Nea Popa - Traditional butcher shop

Come to Nea Popa to try the spicy, tender and tasty pork neck!
Spicy pork neck: 30 lei / kg.


Between 23.12.2018-06.01.2019 Nea Popa goes on vacation! We look forward to seeing you starting with January 7, 2019! Happy celebrations!


The weekend is approaching! Family breakfast, with loved ones or appetizer for parties, birthdays, etc., if you are out of ideas and want to eat something tasty, Nea Popa is waiting for you with babic, dried sausages, peasant muscles, pork ribs, drum and other goodies!


Autumn scent: sheep and sausage pastrami from Nea Popa, authentic, traditional taste, without E-ri! We are waiting for you to convince you!


Between August 15-19, Nea Popa is on vacation! We look forward to seeing you starting August 20 with fresh strength!


Nea Popa is waiting for you from Monday to Saturday with the delicious traditional products, without preservatives or E's! Come and convince yourself!
Plescoi sausages: 25 lei / kg.
Pork sausages: 22 lei / kg.


Come to Nea Popa to try the spicy, tender and tasty pork neck!
Spicy pork neck: 30 lei / kg.


Nea Popa - Carmangerie tradițională's cover photo


Nea Popa - Carmangerie tradițională's cover photo


Nea Popa - Carmangerie tradițională's cover photo



Nea Popa - Carmangerie tradițională's cover photo


Nea Popa wishes: "Happy birthday!" to all the celebrants who bear the name of Saint Andrew!

7 Romanian dishes that you have to try if you like meat

Romanians like meat, which is why there are a lot of traditional dishes that include pork, beef, lamb or chicken. In the following lines you will discover 7 foods that you must try, especially if you are a meat fan.

In the first place are the little ones. These skinless, juicy and spicy sausages are simply delicious. Mititeii are easy to find in most restaurants, pubs and even at the market. They are served with mustard, french fries and beer.

Regardless of the occasion, every time they grill, Romanians choose the little ones. Legend has it that the first little one appeared almost by accident, in a butcher's shop in Bucharest. The owner sells grilled products, prepared in his small shop.

One spring day, he had so many clients that he ran out of sheep. He filled the intestines of sheep with a mixture of minced meat to make sausages. So he put meatballs directly on the hot grill. Customers were very pleased with the taste of these skinless & # 8222 sausages & # 8221. That's how little or little ones became known.

Plescoi sausages

In second place, on the list of meat lovers are Plescoi sausages. They are smoked and dried after a special process. In addition, in order to obtain authentic Plescoi sausages, you must respect the ratio of spices.

Pig alms

Pig alms is a traditional type of food, made around Christmas. We Romanians usually put pork on the Christmas table. The pieces of meat must be chosen from different parts of the pork: bacon, liver, ribs, etc.The alms of the proc is an ancient tradition, which involves cooking a dinner of thanks for honoring friends and relatives who helped process the food obtained from cutting the pig. Pork alms is served with pickles and polenta.

Tochitura moldoveneasca

Moldovan tochitura is not very different from pork alms. However, add beef, tomato sauce and onion. In addition, if served traditionally, add scrambled eggs, cheese and polenta.

You can find this very hearty dish in most traditional restaurants. It goes great with a glass of red wine.

Sausages in pickled cabbage leaves stuffed with pork, beef and rice are delicious. For some time, housewives have started to add a little bacon either in sarmale or in the pot to give them a better taste.This very tasty type of food is served throughout the year, but it is most often consumed at Easter and Christmas. It can be eaten with sour cream and polenta.

Sibiu salami

Sibiu dried salami is not heat treated. This Romanian delicacy is made from pork, fat, salt and spices. The story of Salamiu de Sibiu begins in 1885 when an Italian bricklayer, who had an incredible talent for mixing spices with meat, moved to Romania, somewhere near Sinaia.

Around 1910 he created a dry salami, originally called & # 8222winter salami & # 8221. As with all great creations, his recipe was quickly picked up, and the product began to be created in many places.

He passed quickly through the Sibiu Customs. As such, the export stamp for salami was & # 8222viana sibiana & # 8221. External orders for salami were made near Sinaia. Initially it was called Sibiu customs salami and later Sibiu salami.

The recipe was improved by the Transylvanian Saxons in 1970. During the communist period, Sibiu salami was considered a luxury product with a reasonable price. Sibiu salami is served for breakfast. It is also commonly used for sandwiches.

Pastrama is a dish appreciated by all those who love meat. It is usually made of lamb or beef. If you are lucky, you will find a well-prepared pastrami in traditional restaurants.