Drum (moatza)
Pork sausage, also known as moatza, is a traditional Romanian dish, perfect for winter holidays. This delicacy, full of flavor and aroma, will delight any festive table. Here’s how you can prepare a tasty pork sausage at home, step by step.
Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours and 30 minutes
Number of servings: 10-12
Ingredients:
- 1 kg pork meat (shoulder and leg, mixed)
- 500 g bacon (preferably with an even layer of meat)
- 250 g pork liver
- 1 large onion
- 4-5 cloves of garlic
- 2-3 bay leaves
- 1 tablespoon peppercorns
- Salt (to taste)
- 1 liter water
- 2-3 meters of pork intestine (for stuffing)
Preparation:
1. Start by preparing the meat. Cut the pork and bacon into small cubes for even cooking. Make sure you have a balanced mix of meat and fat, so the sausage is juicy and full of flavor.
2. Boil the meat. Place the meat cubes, bacon, and liver in a large pot. Add water, bay leaves, peppercorns, and salt. Let it simmer on low heat, covering the pot, for about 2-3 hours, or until the meat becomes tender. During this time, the flavor will concentrate, and the meat will absorb all the spices.
3. Prepare the filling. After the meat is cooked, remove it from the pot and let it cool slightly. In the meantime, you can finely chop the onion and garlic. Add them to the pot with the meat broth and let it boil for 10 minutes to intensify the flavors.
4. Once the meat has cooled, chop it finely along with the cooked liver. You can use a knife or a food processor to achieve a uniform texture. Combine the meat mixture with the boiled onion and garlic, mixing well. Taste and adjust the salt if necessary.
5. Stuff the intestines. Wash the pork intestines with cold water and salt, then rinse them well. Use a hook or a special stuffing device to fill the intestine with the meat mixture. Make sure not to overfill the intestines to avoid bursting during boiling.
6. Tie the ends of the intestines with string and place them in a large pot of boiling water. Boil the sausage for about 30 minutes, then let it cool.
7. Serve with style. Pork sausage can be served cold, sliced, alongside fresh bread, mustard, and pickles. It is also ideal for festive platters, bringing a traditional touch to any meal.
Personal suggestion: If you want to give your sausage a more intense flavor, you can add a few tablespoons of red wine or even some chopped green olives to the filling for a splash of originality.
Pork sausage is a simple recipe but with a significant impact that will surely bring a touch of tradition to the Christmas table. Prepared with care and love, this dish will be appreciated by all your loved ones. Don’t forget to enjoy every step of the process, as cooking is an art that deserves to be savored!
1. I had two pig stomachs and a pig intestine. I boiled (in a kukta) meat from the pig's head, throat, half a liver, 4 kidneys, 2 hearts, 1 pig tongue, and 1 calf tongue with salt, black peppercorns, and bay leaves. 2. After boiling, I cut everything into small pieces. When everything was cut, I added a bit of cayenne-chili pepper, black pepper, and a pinch of salt. 3. In the meantime, I patched the stomachs here and there, specifically at the essential points where they had torn during the cleaning process. 4. I began filling the pig stomachs. It was only now that I realized how big they were, so the mixture was only enough for one stomach and a small end. 5. I placed each in a pot, added the broth from boiling the meat, and poked them all over with a needle to prevent the stomach from bursting. 6. I boiled them for about an hour on the lowest heat possible. When they cooled down a bit, I took them out of the broth, placed them on a large baking tray from the stove, and took them to the balcony. There, I placed another tray on top of each and on the tray, a 5-liter bottle of wine, to press them somewhat and bind the mixture. Enjoy your meal! The recipe for Toba was suggested by Moatza on the recipe forum.
Ingredients: 2 pig stomachs, 1 pig intestine, meat from the pig's head, throat, half a liver, 4 kidneys, 2 hearts, 1 pig tongue, and 1 veal tongue with salt, whole pepper, and bay leaves.
