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I am looking for a recipe for Carnatz. It is a fresh, garlic sausage that was made by the local Romanian Byzantine Catholic Church in my home town each year for Christmas. I am now living in the south and have missed this part of Christmas for to long. I am going to try and make my own if I can find a recipe.

Welcome to the forum.

Does this help, my Romanian is not as good as your English so I can't tell:

http://www.culinar.ro/forum/lofiversion ... t6488.html

If it is the recipe you are after, could you translate it for us?

Dave

I will see if I can find someone that can translate for me. I have enough trouble with English.

Hi Merlin52
I've heard of that type of meat preparation, usually under the name 'Carnatzlach' or 'Karnatzlach', you can serch Google and find plenty of recipes under those names, though I can't vouch for authenticity. Here's one:

Source of Recipe

Chef2Chef

Recipe Introduction
Karnatzlach
(Romanian Garlic sausage patties)

List of Ingredients

1 lb stewing beef
1 lb veal,cut into 3/4 in. cubes
1/2 cup club soda
1/2 tsp baking soda
8 cloves garlic,minced
2 tsp.kosher or sea salt
1 tsp. ground cumin
1 tsp.sweet paprika
1 tsp fresh grind black pepper
1/4 cup parsley,chopped

Recipe


1. put the meat twice through a meat grinder,or in processor in 1/3 and pulsing
in a mixing bowl add club soda,baking soda,stir in garlic,salt,cumin,paprika,pepper,and parsley
3.Add meat and mix well with clean hands,cover and refrigerate for 2 hours,fry a test piece for seasoning
4.wet hands and form mixture into a cigar shape about 3 in long by 1 in wide.makes about 20
best results from grilling,serve with black bread and deli mustard

Merlin52 wrote:I will see if I can find someone that can translate for me. I have enough trouble with English.

I assumed you meant you'd moved south in Romania, oops!

Dave

TJ,

Thw sausage I had in mind was in a cassing. Do you think this recipe could be put into cassings as apposed to patties?

saucisson

I have always wanted to visit Rumania and Hungary. I would love to eat my way across both of the countys in my heritage.

Merlin52, I see no reason why you couldn't stuff the prepared meat into casings, either hog or lamb, in place of step 4 and come out with the makings of a nice meal.

I got this from an old cookbook the church printed in 1988. This sounds like what I was looking for. The spelling is close and as I speak no Romainian I will ass-u-me this is the right recipe.

Carnati
Romanian Garlic Sausage

4 Lbs boneless pork shoulder, cut into 1 inch pieces
1 Lb beef shin, cut into 1-inch pieces
2 Tbsp. And � tsp salt
� tsp freshly ground black pepper
4 cloves garlic
3 (3ft. lengths) hog casings


Place the pork in one bowl and the beef shin in another and sprinkle each with 1-tablespoon salt. Toss to distribute the salt evenly and set aside in a cool (not cold) place for 24 hours. The next day, place the sausage casing in a bowl and cover with water. Soak for 2 to 3 hours, until the casing is soft and pliable.

Put the pieces of pork through the coarsest blade of the meat grinder. Put the beef through the finest blade 4 times. Place the garlic and salt in a blender and chop. Combine the ground meats and add garlic. Knead the mixture with both hands vigorously, and then beat with a wooden spoon until smooth.

Wash the sausage casing thoroughly with cold water, slowly running water to remove all traces of the salt in which it was preserved. To make each sausage, tie a knot about 3 inches from the end of one length of casing. Fit the open end snugly over the funnel of the sausage-making attachment of the meat grinder. Spoon the meat mixture into the mouth of the funnel and with a wooden pestle; push it through into the casing. Fill the casing to within an inch of the open end (do not stuff it to tight or the casing may burst). Slip the casing off the funnel and knot the open end.