Top 3 Romanian Cooked Sausages

Cârnaţi de Pleşcoi are popular Romanian sausages made with mutton, chili peppers, and garlic. They are one of the first Romanian products that will be part of the EU’s list of certified traditional products. Cârnaţi de Pleşcoi are produced in the homes of Pleşcoi village and the Berca commune, using the traditional recipe. Most of the producers don’t have an official production license, so the sausages are available for purchase only in small quantities, directly from the producers. Some of the licensed producers founded the Plescoi Sausage Producer Association with a goal of promoting and distributing cârnaţi de Pleşcoi at the European level.Expand

Caltaboș is a Romanian liver-based pork sausage that is traditionally prepared and eaten during the winter holiday season. Due to the fact that caltaboș is primarily a homemade specialty, there is no single recipe for it. In addition to liver, caltaboș can include other types of offal, such as spleen, heart, lungs, and kidneys. All the ingredients are boiled with garlic and bay leaves before they are minced and combined with meat, caramelized onions, spices, and (optionally) rice. Unlike other types of Romanian sausages, caltaboși are boiled instead of fried. They are traditionally served cold with bread and raw onions or pickles on the side. Expand

Sângerete is a type of traditional Romanian blood sausage, which is typically boiled. It consists of a mixture of pork blood combined with ground pork meat, fat, and spices. Often seasoned with garlic, thyme, allspice, coriander, or nutmeg, the sausage can also contain boiled rice as a filler. Romanian blood sausages are also called cârnaţi cu sânge, from the Romanian sânge, meaning blood in English. Due to the pork blood, the sausages are very juicy and have an exquisite flavor. Although each region in Romania has its own version of blood sausages, they are especially popular in Transylvania. In Romania, blood sausages are traditionally eaten during Christmas.Expand