Offal sausages. Liver sausage: cooking recipe

Soup from chicken stomachs is considered by many people to be something second-rate, and this is a very big misconception. The fact is that by-products, or tomatos, as they are also called, are very useful. In terms of their usefulness, they are several times superior to ordinary meat, and the price for them is much lower. So why deny yourself two blessings at once?!!! And save money and enjoy healthy food.

When cooking chicken ventricles there are some features.

Modern chefs recommend cooking them for at least an hour, while cooking in a special way. First, they should be thoroughly cleaned and washed. Then put in water on fire, bring to a boil and boil for about 10 minutes. After that, the broth should be drained, the ventricles should be washed and placed in clean water. Now bring them to a boil again and cook until tender.

All these manipulations should be carried out due to the fact that in the ventricles, in addition to any beneficial trace elements there are also not very useful ones, which, although they will not harm a person, can significantly spoil the taste of the dish. It is for this reason that navels should be boiled on the “second” water, as well as Special attention make them clean.

How to cook chicken stomach soup - 15 varieties

Soup prepared according to the recipe below is classic soup from giblets. Cooking it is not at all difficult, but this business will take a lot of time.

Ingredients:

• Chicken stomachs - 1 kg.
• Potatoes - 500 gr.
• Carrots - 200 gr.
• Onion - 200 gr.
• Noodles - 50 gr.
• Garlic - 5 cloves
• Bay leaf - 2 pcs.
• Salt, pepper, vegetable oil - to taste

Cooking:

We clean the ventricles, wash and cut in small pieces. Now they should be put in a saucepan, pour water, put on fire and cook until fully prepared. Peel and wash onions, carrots and potatoes. Three carrots coarse grater, finely chop the onion. Now fry the onions and carrots in a pan for vegetable oil before golden color. Cut potatoes into large strips.

When the navels are cooked, add potatoes and salt to them. All together should be boiled until the potatoes are half cooked, after it we add the frying to the soup, Bay leaf, pepper and minced garlic. Now the soup should be cooked for another 10 minutes. After this time, add the noodles to the soup and cook it until the noodles are cooked.

IN this recipe are used canned mushrooms. In principle, they can be easily replaced fresh mushrooms. To make the soup more fragrant, you can generally use porcini mushrooms.

Ingredients:

• Water - 1.5 liters.
• Chicken stomachs - 300 gr.
• Canned mushrooms - 300 gr.
• Green onion stalks - 2 pcs.
• Potatoes - 2 pcs.
• Allspice peas, cloves, salt, pepper - to taste
• White semi-sweet wine - 100 ml.

Cooking:

My chicken stomachs, clean and cut into portions. Wash greens and finely chop. Peel the potatoes, wash and cut into cubes. We drain the excess liquid from the mushrooms and, if necessary, cut them.

Warm up in a saucepan olive oil and lightly fry the ventricles on it. About 5 minutes after the start of frying, add the onions to them. Mix everything thoroughly and fry for another 3 minutes. Then pour water into the pan and cook it all until the ventricles become soft. Then we send the potatoes to the soup. When all the ingredients are ready, add mushrooms, salt, pepper, cloves and wine to the soup. Mix everything and boil for a few more minutes. Bon appetit!

The recipe for the dish described below is very similar to the pickle recipe. By and large, this is pickle, only instead of meat it uses offal.

Ingredients:

• Broth - 2 l.
• Chicken stomachs - 300 gr.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Pickled cucumber - 4 pcs.
• Cucumber pickle - 100 ml.
• Butter, allspice, bay leaf, cream, salt, pepper, green onion- taste

Cooking:

We clean the ventricles, wash them, cut them into pieces, put them in a saucepan, pour in the broth and put on fire. Add peeled onions to the stomachs. Now all this should be brought to a boil and boiled until the stomachs are cooked and soft. When they are cooked, take out the onion from the pan and add carrots grated on a coarse grater and diced potatoes to the soup. Along with vegetables, add bay leaf, allspice and cook everything together for 15 minutes.

Melt the butter in a frying pan and then fry the grated cucumbers on a coarse grater for a few minutes. When the cucumbers are slightly softened, we send them to the pot with the soup. We add there cucumber pickle. Mix everything thoroughly and cook for about 10 minutes. After this time, the soup should be salted, pepper, add cream and chopped green onions.

The preparation of this dish does not require any special skills at all. The only skill required is to

Ingredients:

• Chicken stomachs - 200 gr.
• Carrot - 1 pc.
• Celery root - 50 gr.
• Onion - 1 pc.
• Brussels sprouts - 200 gr.
• Salt, herbs - to taste

Cooking:

We clean the chicken stomachs, wash and cut into pieces. Then fill them with water, put on fire, bring to a boil and cook until tender. While the stomachs are boiling, wash and dry the cabbage. Peel and wash carrots, potatoes, onions and celery. Three carrots and celery on a coarse grater. Cut the potato into large cubes. Finely chop the onion.

When the stomachs are cooked, add carrots, onions and celery to them. After about 7 minutes, add potatoes to the soup. Add after 10 minutes Brussels sprouts. Bring the soup to a boil again, cook for 10 minutes, add greens to the soup, boil for a couple more minutes and remove from heat. Bon appetit!

Such interesting name this soup received for the fact that it contains tomato paste and Bell pepper. At first glance, it may even seem that this is borscht.

Ingredients:

• Chicken stomachs - 300 gr.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato paste - 70 gr.
• Sweet pepper - 1 pc.
• Salt, pepper, garlic - to taste

Cooking:

We clean the chicken stomachs, wash and cut into pieces. Then fill them with water, put on fire, bring to a boil and cook until tender. Peel and wash onions, carrots and potatoes. Finely chop the onion, and three carrots on a coarse grater. Now in a pan in vegetable oil, fry the onion with carrots and spices.

To make the dressing as fragrant as possible, you must first heat the oil, add chopped garlic and red hot peppers and fry for a few minutes, and only then put the vegetables in the pan for frying.

Wash the pepper and cut into medium-sized strips. When the onions and carrots become golden in color, add sweet peppers to them and fry everything together for a few more minutes. Then we add ready-made stomachs to the vegetables in the pan, black ground pepper, tomato paste and again mix everything and fry for a few minutes.

Cut potatoes into medium sized cubes. Put the cooked roast and potatoes in a deep saucepan. Pour boiling water over all this, put on fire, bring to a boil, cover with a lid, make a small fire and leave to cook for 20 minutes. At the very end, add chopped greens to the soup and remove the soup from the heat.

Kulesh is familiar to everyone since childhood, because this is exactly the dish that is customary to cook on all kinds of outings in nature, hiking. Cooking it at home is also not difficult.

Ingredients:

• Water - 1 l.
• Millet - 100 gr.
• Onion - 30 gr.
• Chicken stomachs - 150 gr.
• melted lard- 10 gr.
• Salt - to taste

Cooking:

We clean the chicken stomachs, wash them, fill them with water and boil until fully cooked. Then they should be pulled out of the broth, and well-washed millet should be placed in it. Boil millet until tender.

We clean the onion, wash it, finely chop it and fry in a frying pan for lard. When the millet is ready we send it to him chicken stomachs, onion and salt. Mix everything and boil everything together for about 5-7 minutes more.

Cucumbers are present in the soup described below.

To make the soup as tender as possible, it is better to remove the skin from the cucumbers.

Ingredients:

• Chicken stomachs - 300 gr.
• Carrot - 1 pc.
• Turnip - 2 pcs.
• Potatoes - 2 pcs.
• Rice - ½ cup
• Pickled cucumbers - 4 pcs.
• Onion - 1 pc.
• Garlic - 3 cloves
• Parsley, butter, salt, pepper, bay leaf - to taste

Cooking:

We clean the ventricles, wash them and send them to boil until fully cooked in water. While the stomachs are cooking, prepare the other ingredients. Wash cucumbers and cut into small cubes. We clean and wash carrots, potatoes and turnips. We cut the carrots into semicircles, and the turnips and potatoes into cubes. Now all these roots and thoroughly washed rice are sent to boil to the stomachs. When the potatoes are ready, add finely chopped onion and bay leaf to the soup.

In a small bowl, grind the chopped garlic with salt and butter. When all the ingredients in the soup are ready, add cucumber pickle and cucumbers to it. All together should be cooked for no more than 5 minutes. At the very end of cooking, add dressing and chopped herbs to the soup. The dish is ready! Bon appetit!

Solyanka is a type of soup that involves the presence of several types of meat in its composition. chicken stomachs in this case fit perfectly into any "meat company".

Ingredients:

• Chicken leg - 1 pc.
• Sausages - 2 pcs.
• Smoked sausage - 250 gr.
• Chicken stomachs - 250 gr.
• Pickled cucumber - 1 pc.
• Pitted olives - 70 gr.
• Onion - 1 pc.
• Bay leaf, tomato paste, salt, pepper - to taste

Cooking:

My chicken ham and stomachs and boil until fully cooked. They should be boiled in different containers. Then we take out the finished meat from the water, cool and cut into portioned pieces. We clean the sausages and sausage and cut into pieces of the desired size. Now all the meat should be put in a pot with broth where the ham was cooked and put on fire. Fry finely chopped onion in a pan. At the end of frying, add tomato paste, salt and pepper to it. Fry everything together for a couple of minutes.

When the contents of the pot with meat boil, add the frying to it and boil for 7 minutes. Then add the diced pickle, bay leaf and olives cut into circles and cook the soup for another 5 minutes. Then we remove it from the fire, pour it into plates, decorate with herbs and lemon slices and serve.

"Chobra" is a real Romanian dish that is familiar to every Romanian. It contains alcohol, so it is not recommended to give it to children.

Ingredients:

• Chicken stomachs - 500 gr.
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Parsley - ¼ bunch
• Dry white wine - 300 gr.
• Canned white beans- 240 gr.
• Salt, pepper - to taste

Cooking:

We clean the chicken stomachs, wash and boil until tender. Peel and wash onions, carrots and potatoes. Finely chop the onion, three carrots on a coarse grater. Now fry it all until golden brown. Cut potatoes into medium sized cubes. Drain excess liquid from beans. Wash greens, dry and finely chop.

In boiling water, add potatoes to the prepared navels and cook it until it is almost ready. Then add beans and fry to the soup. All together should be boiled for about 5 minutes, after which we salt the soup, pepper and add wine to it. After a couple of minutes, add greens to the soup and remove it from the heat. Bon appetit!

Borscht is a type of soup, although many people think that it is quite different dishes. It is quite natural that the same types of meat can be the basis for both borscht and soup.

Ingredients:

• Red beets - 1 pc.
• Chicken stomachs - 300 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• White cabbage - ½ pc.
• Celery root - 1 pc.
• Tomato paste - 1 tbsp. l.
• Greens, salt, sugar - to taste

Cooking:

We clean the navels, wash them, cut them into pieces and boil until fully cooked in salt water. We clean and wash potatoes, onions, carrots and celery root. Three carrots and beets on a Korean carrot grater. Finely chop the onion and celery root. Cut potatoes into large strips. Wash cabbage and finely chop.

When the stomachs are cooked, add the beets to them, bring the borscht to a boil and cook. At this time, fry the onions and carrots in a pan in vegetable oil. When the lights turn golden, add the celery root and tomato paste to them. Mix everything and fry for a few more minutes.

When the beets are cooked, add potatoes and cabbage to the soup. Now the soup should be boiled until the cabbage becomes soft. When this happens, add the frying, salt, sugar, herbs to the soup. Mix everything and boil for another 5 minutes. Bon appetit!

Buckwheat groats may well be classified as universal products. It is combined with any meat, can be used as a independent garnish, and as one of the ingredients of first courses. Soup with ventricles in this case is no exception.

Ingredients:

• Chicken stomachs - 430 gr.
• Potatoes - 4 pcs.
• Sweet yellow pepper - 1 pc.
• Purple onion - 1 pc.
• Carrot - 1 pc.
• Salt, vegetable oil, pepper, bay leaf, green onion - to taste
• Buckwheat - 4 tbsp. l.

Cooking:

Chicken stomachs clean, wash, cut portioned pieces, lower into water, bring to a boil and cook for 20 minutes. Peel and wash potatoes, onions and carrots. We cut the potatoes into large strips, finely chop the onion, and three carrots on a coarse grater. Wash the pepper and cut into cubes. In a frying pan in vegetable oil, fry the onion, carrot and sweet pepper until golden brown.

Salt the chicken stomachs, add potatoes to them and cook them for another 10 minutes. Then we add buckwheat to the soup and cook it all until the potatoes and cereals are ready. Then add the roast to the soup and cook everything together for another 5 minutes. At the very end, add pepper, green onions and bay leaves to the soup. Ready soup cool slightly and serve.

IN this dish special attention should be paid to spices.

It is highly desirable if it contains zira, dried chili peppers and turmeric. Zira must be ground before this.

Ingredients:

• Red lentils - 200 gr.
• Chicken stomachs - 500 gr.
• Parsley - ½ bunch
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 2 cloves
• Salt, bay leaf, favorite spices, pepper - to taste

Cooking:

We clean the stomachs, wash and boil until fully cooked. While they are cooking, peel and wash onions, carrots, potatoes and garlic. We cut the potatoes into large sticks, three carrots on a coarse grater, and finely chop the onion. When the stomachs are cooked, add potatoes, bay leaves and salt to them.

Fry onions and carrots in vegetable oil in a frying pan. During frying, vegetables should be salted, pepper and add your favorite spices to them.

When the potatoes are almost ready, add washed lentils and fry to the soup. Mix everything and cook the soup until the lentils are ready. At the very end, add chopped parsley and the missing spices to the soup. Bon appetit!

The soup prepared according to the recipe described below has a very delicate taste. The thing is, products like soft cheese and oatmeal will soften it, and the ventricles cut into thin strips will add a certain piquancy.

Ingredients:

• Water - 2.5 liters.
• Chicken stomachs - 300 gr.
• Potatoes - 3 pcs.
• Oatmeal - ½ cup
• Soft cheese - 190 gr.
• Salt, pepper - to taste
• Onion - 1 pc.
• Carrot - 1 pc.
• Dill - 1 bunch

Cooking:

We clean the chicken stomachs, wash them, cut into strips and boil until fully cooked. Peel and wash potatoes, onions and carrots. We cut the potatoes into cubes, three carrots on a coarse grater, and finely chop the onion. Fry carrots and onions in vegetable oil until golden brown.

When the ventricles are cooked, we send potatoes to the soup. When the potatoes are ready, add to the soup cereals and frying. Everything together should boil for about 3 minutes. After this time, add cheese, chopped herbs, salt and pepper to the soup. When the cheese is completely dissolved, the soup can be removed from the heat.

The peculiarity of this soup lies in its consistency. It is very thick. No wonder many housewives call it goulash soup.

Ingredients:

• Carrots - 2 pcs.
• Onion - 2 pcs.
• Greens - 1 bunch
• Millet - ¾ cup
• Water - ½ cup
• Chicken stomachs - 1 kg.
• Salt, pepper - to taste

Cooking:

We clean the chicken stomachs, wash, cut and boil until fully cooked. Onions and carrots are cleaned, washed and cut into large semicircles. Wash greens, dry and finely chop.

We put the stomachs on the bottom of the pan. Place carrots and onions on top of them and pour some water into the pan. You don't need to mix it all up. Now we put the pan on the fire, close the lid and simmer for about 7 - 10 minutes. Then add millet, salt, pepper to the pan, pour water and bring to a boil. Cook the soup until the millet and carrots are completely cooked. Ready meal fashionable to decorate with greenery.

Soup "Joy of the Stomach" is a real find for any gourmet. It is very satisfying, tasty, rich and very healthy. It is perfect as an appetizer for strong alcoholic drinks.

Ingredients:

• Chicken stomachs - 120 gr.
• Hunting sausages - 3 pcs.
• Potato - 1 pc.
• White cabbage - ¼ pcs.
• Bulgarian pepper - 1 pc.
• Canned beans - 1 can
• Tomato - 2 pcs.
• Salt, sugar, pepper, herbs - to taste

Cooking:

We clean the chicken stomachs, wash them, cut them into portions, put them in water, bring to a boil and cook until tender. Then we take out the ventricles. Peel the potatoes, wash and cut into cubes. Wash the pepper and cabbage and finely chop.

We put the broth in which the stomachs were boiled on the fire and bring to a boil. Then add cabbage and potatoes to it. All this should boil and boil for several minutes. Then add pepper to the soup and cook everything until the vegetables are ready. When they are ready, add sliced ​​\u200b\u200bin slices to the soup. hunting sausages and chicken stomachs. Mix everything and cook for 10 minutes. At this time, fry the peeled and sliced ​​\u200b\u200btomato in a pan. At the end of cooking, add tomato, chopped herbs, salt, sugar, pepper to the soup and boil everything together for another 5 minutes. Bon appetit!

I'll tell you about my successful experiment with the composition when preparing homemade sausage.
I cook sausage without using the casing (I’m a little disdainful, and it’s not so easy to get it, plus troubles with filling).
A set of products for cooking is very affordable and budget.

I took as a basis chicken fillet breasts and giblets (ventricles and hearts). I think that you can experiment with the composition more, and for example, add chicken liver to the composition.

Cooking:
1. In a bowl, mix salt, spices (ground black pepper, chicken mixture)

2. I grind garlic and onions in a meat grinder (so that there are no tears when working with onions, I take cold water into my mouth).

3. I grind pork.
4. I scroll the giblets and fillet (this is the order of scrolling that I chose given the behavior of the products inside the meat grinder: the fillet will clean everything that was before it - the remains of onions and garlic, fat from pork, and blood and residues from powders).
5. The resulting mass is thoroughly mixed and compacted (I take part of the mass and throw it into a bowl so that it fights off and compacts).

6. I take a sleeve for baking. I cut it on one side so that it becomes a sheet (canvas). I spread the stuffing in the form of a loaf.

7. I wrap the resulting "loaf" in a film. I fasten around the edges.

8. I carefully wrap the resulting “candy” with foil (because the film is not uniform, we will try to keep all the juices as much as possible with foil.

9. I spread it in a saucepan. I'm flooding cold water. I let it boil and immediately reduce the intensity of the fire. My sausage languished for about 2 hours.

10. I take out the finished sausage and let it cool. Let it cool completely.
11. I open the foil and film.

12. Sprinkle spices on parchment: turmeric, paprika, curry, garlic, ginger. I put out the sausage. I coat with spices. I wrap it up and put it in the fridge overnight.

13. And here she is! Waiting for us in the morning homemade sausage, delightfully smelling, tasty, real meat.

I can't really tell by the number of servings. Everyone has a different appetite. But it is quite weighty (in the photo with a saucepan, it fits back to back in an 8 liter saucepan), and in the last photo there is a plate with a diameter of 26 cm. Estimate the sizes and portions yourself)

Interesting discoveries to you!

Cooking time: PT02H30M 2 hours 30 minutes

Approximate cost per serving: 400 rub.

Meat and fat

Description

Ingredients

Steps

First of all, you will need to boil pork or beef offal. It is worth noting that the preparation of each part of the liver will take different time. If the heart cooks for a long time, then the lungs and liver will cook many times faster. By the way, the last offal can not be cooked at all, since it will easily reach readiness directly when cooking sausages.



While the ingredients are cooking, prepare onion. Remove the husk from it, then rinse the vegetables under the tap. If you decide to add garlic to the sausages, then bring it to the required state at this stage too..





Now take the boiled offal, cut them into small pieces and twist through a meat grinder. Cut the onion into slices and chop in the same way.



Transfer the minced meat to a convenient container and mix well.



After that, pepper the liver mixture. For this purpose, it is recommended to use freshly ground pepper, as it has a strong aroma..





Next, add to the ground liver chicken eggs. Their number depends entirely on the volume of minced meat. Stir the resulting mixture thoroughly.



Then add to mince fat sour cream. It is recommended to use home origin.



Once all the ingredients have been added to the bowl, stir the mixture very well to dissolve all the spices. You should get approximately the same mass as in the photo below.



Now prepare the casing for the sausage and cut it into pieces. The length of the strips depends on what size you want to get the finished sausage product..





Stuff the soaked shell with the previously prepared liver mince. It is not necessary to stuff sausages tightly, otherwise they will burst during cooking. Be sure to tie the edges of the formed meat products with a strong thread.



After that ready-made sausages place in a saucepan, cover with cold water and put on fire to boil.



Never let the liquid boil. Otherwise, the products will fall apart as shown in the photo below.



Remove the cooked delicacy from the water and put on a plate. Leave sausages for some time to cool.



In the meantime, preheat the oven to one hundred and fifty degrees Celsius, then send the cooled sausages laid out on a baking sheet into it. At this temperature, the products should be baked for forty minutes..



Remove the finished baked delicacy from the oven and leave it in a convenient place to cool.



Delicious homemade liver sausage is ready to eat. This is how a liver treat should look like sliced. Before serving, decorate the sausages with fresh herbs for appetizing.



Bon appetit!

Probably nostalgic for delicate taste liver sausage. In the USSR it meat product bought the whole country. He was loved for his soft texture, satiety and affordability. Today the markets and shop counters abound in these products, only the quality leaves much to be desired. After all, the composition contains about 30% of meat or liver, everything else is soy protein, starch, various thickeners, artificial additives that improve the presentation.

In order not to poison your body with purchased "delicacies" of low quality, it is easier to make healthy food on their own. Do not think that liverwurst is difficult to prepare. It's easier than it looks. There is an unthinkable number of interesting and delicious variations. You can use liver, offal (pork, beef, chicken, turkey). Knowing the technology, you will be able to create a useful, safe and nutritional product. Please your family amazing recipes which you will meet in the article.

Liver sausage at home from chicken stomachs

The product has a soft texture, it can be used as an independent dish, and as a snack for drinks. Start your breakfast with healthy meal. Ingredients of the dish:

• kilogram of chicken stomachs;
• three yolks;
• lard (one hundred grams);
• 4 cloves of garlic;
• starch (30 g);
• food gelatin (tablespoon);
• set of spices: black pepper, salt, nutmeg.

Instruction

We remove the film from the stomachs, clean it from impurities. We cut the pieces together with the fat and grind in a meat grinder. If you wish, you can not add fat, but in this case, liver sausage, cooked at home, will not be juicy. Pour starch, gelatin into the crushed mass, drive in the yolks and all the spices. Mix well.

Spread the minced meat on cling film and carefully roll it up in the form of a roll. To prevent the inside from slipping, we tie the ends with a thread. We place the formed product in a baking sleeve and immerse it in water. After boiling, cook for 1.5 hours. Let the product cool down room temperature without removing from the package, and put in the refrigerator for 4-5 hours. After the specified time, the delicacy is suitable for consumption.

Liver Sausage: Pork Offal Recipe

Do you want to remember the taste of a real liver sausage of the Soviet era? We offer to make a product with your own hands from available ingredients. So, we need:

• pork or beef liver(half a kilogram);
• 300 g of lung and heart;
• 150 g of fat;
• four eggs;
• onions (large head);
• spices: ground black pepper, garlic salt, thyme, oregano;
• intestines about a meter or a collagen shell.

For a decoction: carrots, onions, lavrushka, parsley root.

Cooking organization

Separately, boil the liver - 20 minutes. In another pan - lungs with a heart, about 40 minutes. When all the by-products are ready, it is necessary to make minced meat from them by adding lard. We put browned onions, eggs, all spices in it. With the resulting mass we fill the previously cleaned intestines. The size of the sausages is determined by yourself. We tie the edges, in the middle we make small punctures. Pour vegetable broth, set to boil for half an hour. The liverwurst should be well chilled before serving. Enjoy the delicate taste!

The third version of the liver delicacy

Introducing interesting recipe which has been repeatedly tested. Try it, it won't disappoint you! It is advisable to buy all offal chilled. Required Ingredients:

• kilogram of a cow's heart;
• assorted chicken, beef, pork and turkey liver - 1.5 kg;
• 200 g of lung and fat;
• a glass of heavy cream;
• three eggs.

Onion (two heads), garlic (4 cloves) and potato starch as a natural thickener (50 g) will be charmingly required. For piquant taste needed: parsley, ground nutmeg, black or red pepper, salt. You can not do without the intestines, instead of them you can use belkozin (a harmless artificial casing).

step by step process

It is required to wash all offal, cut. Place the heart in one container - cook for 1.5 hours, in the other - the liver with a lung, cook for half an hour. When internal organs the animal will be soft, pass through a meat grinder with fat. It is desirable several times so that the minced meat turns out to be very soft. So liver sausage (homemade) will be more tender.

Then add the grated onion with garlic, beat in the eggs. Thoroughly mix the filling, pour in the cream (you can use sour cream). Season with spices of your choice. Now we move on to the final stage - filling the intestines or shell. Pre-rinse, cut into small pieces (optional).

Fill with minced meat, secure the ends tightly with a thread or a thin rope. Don't forget to make some holes in the middle for steam to escape. Immerse in vegetable broth or hot water and cook for 60 minutes. When serving, liver sausage can be fried for butter. Very tasty and useful product home production. Be proud of your culinary talent!

Recipe from chicken meat and liver in a slow cooker

If the kitchen has such a unit, you are very lucky. After all, with a slow cooker it is much faster and easier to cook dishes, even sausage. Required Components:

• three legs;
• liver (700 g);
• four eggs;
• milk (30 ml);
• gelatin (30 g);
• spices to taste.

Sequencing

Remove the skin from the legs, remove the bones, cut the fillet and mix with pieces of liver (also chicken). Make minced meat with a meat grinder, add the remaining ingredients. You will get a liquidish mass, which should be poured into a sleeve (baking bag), tightly tie the ends with a thread.

Lay a terry or silicone towel on the bottom of the combine so as not to damage the coating. Pour boiling water, set the "Extinguishing" mode and the time interval is 90 minutes. After cooking, liver sausage should lie in the refrigerator for at least four hours. Use for its intended purpose, and also as a filling for bakery products(pizza, pie).

Nutritionists and doctors do not advise to abuse this product, because it contains a lot of bad cholesterol, as in any meat delicacy. IN small quantities homemade liverwurst will bring benefits and pleasure. Recipes will add to the collection of your favorite dishes!

Liver sausage at home is much tastier than store-bought. At the same time, household members know exactly what was used in cooking. natural products, without harmful additives and dyes.

Classic liver sausage at home

• boiled liver - 2 kg;
• onions - 3 units;
• eggs - 16 units;
• sour cream - 500 gr;
• cleaned intestines - 5 units (6 m each);
• salt - to taste.

Peel the onion and cut into small pieces. Together with the liver, grind with a meat grinder. If you want to get more homogeneous consistency sausages - grind twice.

We drive the eggs into the meat preparation, mix everything by hand well.

We tightly tamp the blank for sausages into the washed intestines, adjusting the size of the products by tying the intestine into a knot. Boil them on low heat for 40-60 minutes - the time depends on how you are going to serve them: boiled, later you will fry, or bake.

Prefabricated cooking recipe

Such a team sausage is credited top grade. home product It turns out very tasty, and most importantly - exclusively from natural products.

Cooking sausage is not so difficult:

• beef liver - 330 gr;
• veal -250 gr;
• pork - 380 gr;
• milk - 50 gr;
• egg;
• onion;
• wheat flour - 20 gr;
• sugar, salt, pepper, ground nutmeg;
• ready-made (collagen) casing for sausages.

We set the water to warm up in advance so that in the future we do not have to wait for it to boil and quickly boil the semi-finished products.

We prepare minced meat by grinding the product with a blender. First, grind the liver, then add beef, at the end - pork.

We drive in the egg, pour in the milk, a mixture of prepared spices with flour.

cut off required amount shells - approximately 25 cm for the above number of products. We lower it into the already heated water for a minute or two. During this time, it will become elastic, suitable for assembling sausages. We tie one end with a nylon thread or a tourniquet, fill the form, tying it in several places to adjust the size of the products.

The water in which they will boil should not boil. The water temperature should not exceed 85-90 degrees. The process will take 45 minutes. Remove sausages and cool in running water. cold water. After drying paper towels, leave for half an hour to "rest" on the table, then put it in the refrigerator for the night.

On a note. The collagen shell is edible.

How to cook with bacon?

It is worth noting that bacon increases the calorie content of the dish:

• chicken liver - 500 gr;
• egg;
• garlic cloves - 5 units;
• bulb;
• lard - 100 gr;
• salt pepper;
• flour - 1 table. l.;
• semolina - 2 table. l.

We wash the liver, cut into small cubes. Grind the peeled onion and garlic cloves with a blender. The bacon also needs to be cut into small cubes. We mix all products with dry ingredients, season and salt. Mix the whole mass thoroughly by hand so that the components are thoroughly mixed with each other. Leave for a while (30-40 minutes) so that the flour and semolina absorb excess liquid.

We start the shell with a blank, tie the edges. We put it on the nozzle for steam cooking, make 3-4 holes with a toothpick along the length of the sausage so that steam comes out of them. We cook for a couple of minutes 40-50. Then let cool for about half an hour.

On a note. In the absence of the ability to use natural casing you can use cling film. To do this, the film is wound several times on a rolling pin, leaving a free edge from one edge - it will then need to be tied. The length of one casing is suitable for one sausage.

boiled liverwurst

Make boiled liverwurst and serve with sandwiches, just for a side dish - what could be tastier!

Juicy sausage is obtained according to this recipe:

• liver, lung, heart - 2.5 kg;
• fatty pork - 2.5 kg;
• onions - 3 heads;
• garlic - 1 head;
• coriander, thyme, suneli hops - 2 tsp each;
• allspice - 3 peas;
• eggs - 2 units;
• sour cream 25% - 500 gr;
• salt, pepper;
• casing for sausage.

Rinse the liver thoroughly, cut into small pieces, dip in boiling water for a quarter of an hour. The water does not need to be salted. Take out the pieces and let them cool.

In the meantime, cut the pork, boil for half an hour without salt.

Put all the spices in a mortar, add salt and grind well.

Using a meat grinder, grind all semi-finished products, mix together. Also chop onion and garlic, beat in eggs and add spices, put sour cream. Mix everything well by hand.

Sausage preparation is ready. It remains to fill the shells with it and boil at 95 degrees. within 40 minutes.

On a note. It is convenient to fill the casings with the help of a meat grinder: the casing is pulled onto a special plastic nozzle, the knives and grate are removed from the meat grinder, the workpiece is passed through the screw and passes through the nozzle directly into the casing. It is important to first release the air by scrolling the meat almost to the nozzle, and then putting a shell on it.

With beef and rice

• ground beef - 300 gr;
• rice - 30 gr;
• garlic - 1 large clove;
• drain. oil - 20 gr.;
• salt pepper.

We send rice to hot water and boil until tender.

We put the minced meat in a blender bowl, squeeze the garlic to it, salt and pepper.

We shift the finished cereal to the meat, mix, beat a little on the bottom of the bowl.

We spread the workpiece in the shell, put it in a double boiler and cook for 40 minutes.

On a note. The gauze moistened with water can become a shell. The workpiece is simply carefully wrapped in it, forming a sausage.

with buckwheat

• a glass of buckwheat;
• 2 cups of water for boiling cereals;
• salt;
• bulb;
• animal fat / post. oil/drain. oil (for sauteing) - 2 tsp;
• liver (any) - 500 gr.;
• heart (any) - 300 gr.

We wash the buckwheat and put it to boil, salt a little.

While the cereal is cooking, let's do it the following ingredients: Peel and finely chop the onion, sauté until translucent.

We wash the liver and heart, finely cut, removing veins and films, or pass through a meat grinder. We combine with spices, salt, browned onions. By this time, the buckwheat will be ready, we shift it to the liver preparation.

Drizzle with melted butter before serving.

On a note. Salo is added to any version of the liver sausage recipe to make it more juicy. The amount is adjusted to taste - if you like it juicier and fatter, put it in about half the weight of the rest of the liver. If you want to get a less fatty snack - put a small piece.

Liver sausage with chunks

Liver sausage with pieces is prepared quite simply - the meat parts are not crushed into minced meat, but cut into small cubes, mixed with spices and rammed into the casing in this form.

We suggest using the following recipe:

• liver mixture (heart, kidneys, liver) - 1 kg;
• lard - 400 gr;
• cream - 2-3 table. l.;
• spices to taste;
• salt.

Rinse the mixture, cut into small pieces (if the offal large size). Boil in salted boiling water for 10-15 minutes. Cool, cut into cubes of about 5-7 mm, mix with the rest of the ingredients. We fill the shell, boil it in the same water for about 20 minutes, then transfer it to the mold, pour a couple of ladles of broth into it and simmer in the oven for another third of an hour.