Cârnați de Pleșcoi

Hard·1 hour

Fiery EU-protected Romanian sausages from Buzău County, made of spiced mutton and beef stuffed into thin sheep casings, generously chilli-hot and beechwood-smoked into thin coils.

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.

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.

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

Where Cârnați de Pleșcoi sits in the Romanian flavor cloud

Ingredients

Serves 8

How it's made

8 steps · 1 hour

1
20 min
Coarsely mince mutton together with a smaller proportion of beef and some fat.
2
10 min
Mix the meat with crushed garlic, hot chilli, thyme, basil and salt.
3
10 min
Knead the seasoned meat well so it becomes sticky and cohesive.
Watch out
Knead the seasoned meat until it turns sticky and tacky and clings to itself — those developed proteins are the only binder, so this is what holds the sausage together with no filler.
4
240 min
Rest the mixture in the fridge for several hours so flavours penetrate.
5
30 min
Stuff the meat into rinsed thin sheep casings, twisting into the characteristic thin coils.
Watch out
Stuff the casings evenly and not too tight, twisting into thin coils — overpacked casings burst when they hit heat.
6
120 min
Hang and air-dry the sausages briefly to set the surface.
7
360 min
Cold-smoke over beechwood until aromatic and lightly coloured.
Watch out
Cold-smoke over beechwood only until fragrant and lightly colored — cold means the fat never renders; you're flavoring and preserving, not cooking it through.
8
15 min
Grill or pan-fry to serve, or leave to dry further for a cured version.