Where it comes from
Pleșcoi sausages take their name from the village of Pleșcoi near Buzău, where shepherds' need to preserve mutton met a love of fierce chilli heat. Granted EU Protected Geographical Indication status in 2019, they are a proud regional specialty made without additives or artificial casings, with sheep meat making up the bulk of the blend.
On the plate
Intensely meaty and seriously spicy, the lean mutton carrying smoke, garlic and a slow chilli burn that builds with each bite. The thin coils crisp at the edges on the grill while staying juicy within.
How it works
Kneading the meat develops sticky proteins that bind the sausage so it holds its shape without fillers. Beechwood cold-smoking both flavours and helps preserve the lean mutton, while the chilli and garlic act as traditional antimicrobial seasonings.
Variations
Smoked-and-fresh versus raw-dried-and-smoked types, all-mutton versions, served with mamaliga and pickles or in a bean stew
On the Palate
Ingredients
Serves 8
How it's made
8 steps · Show ↓40 min active · 1440 min waiting
How it's made
8 steps · Show ↓- 120 min
Coarsely mince mutton together with a smaller proportion of beef and some fat.
- 210 min
Mix the meat with crushed garlic, hot chilli, thyme, basil and salt.
- 310 min
Knead the seasoned meat well so it becomes sticky and cohesive.
- 4240 min
Rest the mixture in the fridge for several hours so flavours penetrate.
- 530 min
Stuff the meat into rinsed thin sheep casings, twisting into the characteristic thin coils.
- 6120 min
Hang and air-dry the sausages briefly to set the surface.
- 7360 min
Cold-smoke over beechwood until aromatic and lightly coloured.
- 815 min
Grill or pan-fry to serve, or leave to dry further for a cured version.
