Cooking liver sausage. Homemade liver sausage

Boil the washed liver in salted water until tender. Cook salo in a separate pan.

Cut the boiled liver with bacon into small pieces and let them cool. Peel, wash and cut the onion into quarters. Skip everything through a meat grinder.

Salt, sprinkle with pepper. Mix well the liver mass.

Pull a well-washed, cleaned intestine onto the nozzle for sausages, tie the tip with a thread. I didn’t have kitchen thread, I used ordinary thread for sewing.

Fill the intestine with prepared minced meat, but not very tightly so that it does not burst during cooking.

Thus prepare all the sausages. Then, with a needle, make pricks all over the sausage, this is necessary so that it does not swell and tear during cooking.

Dip in boiling water and cook homemade liver sausage for 30 minutes.

But to give it a more appetizing look with a golden crust, you can fry it a little in a pan in vegetable oil.

from two sides.

Delicious homemade liver sausage is ready.

Serve cold with mustard.

Bon appetit!

Good day to all!!!

My husband and I love liver. It’s a pity that I can’t feed my children with liver dishes, I hope someday they will love it too. Today I cooked liver sausage. It is prepared very quickly and simply, but it turns out delicious and what is important useful sausage from simple products. I use beef liver, but you can take any to your taste.

I defrost the liver and cut it into small pieces so that it is more convenient to grind it.

I grind it in a blender, you can use a meat grinder. I also need a little piece fresh fat I cut it small pieces and add to the cup to the liver, drive in a raw chicken egg. Salt and add spices to taste

I also chop the peeled onion and garlic in a blender and add to the liver mixture

I'm pouring semolina

I mix everything well and let it stand for 10-15 minutes. ready mix lay out in plastic bags and tie

The mass is quite liquid, it's okay. To shape the sausage, I wrap the packages in cling film

I transfer the packages to the pan and pour cold water I put it on the stove. After boiling, I cook for about an hour. I take out the finished sausage from the water and cool it.

When the sausage has cooled down, I release it from the bag and the film, this is how the sausage turned out

I wrap it in foil and put it in the refrigerator, after 2-3 hours you can eat. The sausage is very tasty, with fresh vegetables for breakfast what you need and a wonderful snack during the day

Bon appetit!!!

Cooking time: PT01H30M 1h 30m

Today we will tell you how to prepare delicious do-it-yourself homemade sausage? Believe me, it is not only possible, but also not difficult. It would be a wish! Our recipe will successfully teach you how to do it. We will cook liver sausage with lard and garlic. For lovers of liver dishes, this is a real gift!

Homemade liver sausage is not something that is incorrect, it cannot be compared with a store-bought one. Just forget the taste and appearance that sausage and enjoy homemade. From a small piece half a kilo of liver, we get a large ring of appetizing and fragrant sausages. Instead of soy and chemical thickeners, we will use the usual semolina and chicken eggs. Instead of flavorings - onions, garlic and spices. And the casing for our sausage will be natural intestines, which are sold in grocery supermarkets in special packages. Let's start cooking!

Ingredients:

Liver (beef or pork) - 500 grams

Chicken eggs - 2-3 pieces

Semolina - 3-4 tbsp. spoons

Onion - 1 head

Whole milk - 100 ml

Pork fat - 100 grams

liver sausage – delicacy dish, which in its own way palatability surpasses any shop product. In the process of cooking food, you can use your favorite spices, herbs and types of meat.

We will tell you how liver sausage can be cooked at home and what points you should pay attention to.

Cooking Tricks

The proposed recipes for delicious liver sausage are very simple, so even novice cooks will not have any problems with the cooking process. To make something really tasty and fragrant dish, you need to use only fresh beef, pork or chicken offal.

To cook a delicacy yourself, you will need such devices:

• meat grinder or food processor;
• pork intestine (you can use lamb);
• nozzle for laying minced meat in the intestine.

Different ways of cooking food involve the use of different "astringent" products.

Some recipes use semolina, others use buckwheat. The most popular of them will be discussed further.

How to process the intestines?

Gut cooking always starts with pre-treatment natural shells.

The method of processing directly depends on the type of intestines:

• Dry. Purchased shells must first be soaked in water. For this, the guts are poured clean water room temperature and leave for several hours;
• Fresh. First of all, they need to be washed and soaked for several hours in a solution of lemon juice and water. This will soften the product a little and rid it of an unpleasant odor.

sausage in the gut

This recipe for a liver delicacy involves the use of chicken offal. It will take no more than half an hour to cook, so even the busiest hostess will be able to pamper the household with a delicious and fragrant treat.

What products should be taken?

• chicken liver - 1000 g;
• lard - 250 g;
• spices (salt, curry, dried herbs);
• pork intestines - 250 g.

Cooking process:

1. twist offal with lard in a meat grinder;
2. add spices to taste in the resulting minced meat;
3. using a special nozzle, fill the intestine with minced meat;
4. send a treat for 30-40 minutes in the oven.

Homemade sausages prepared in this way can be served with green beans, lentils or mashed potatoes.

Sausage without guts

Is it possible to make liver sausage at home without the use of intestines? This recipe allows you to quickly and easily prepare appetizing dish without the use of a meat grinder with a special nozzle.

What ingredients do we need for this?

• pork liver - 800 g;
• chicken breast - 200 g;
• eggs - 3 pcs.;
• lard (pork) - 150 g;
• garlic - 5 cloves;
• seasonings;
• foil.

Cooking process:

1. finely chop chicken meat and offal;
2. add lard to minced meat and mix everything well;
3. beat chicken eggs until foamy;
4. chop the garlic and add it to the eggs;
5. form small sausages and dip them in the egg;
6. wrap the blanks in foil and put in the oven for 50 minutes.

This recipe is sure to please those who can not devote much time to cooking. Everything about everything will take you no more than an hour and a half.

Sausages with semolina

Liver sausages with semolina are very juicy and fragrant. They are not ashamed to decorate festive table and pamper your friends and acquaintances.

For cooking, we need to take the following ingredients:

• pork liver - 600 g;
• semolina - 4 tbsp. l.;
• onions - 1 pc.;
• garlic - 6 cloves;
• starch - 1 tbsp. l.;
• intestines - 150 g;
• fresh eggs - 3 pcs.;
• lard - 100 g;
• spices.

Cooking process:

1. All meat ingredients and twist the fat in a meat grinder and mix;
2. Add minced garlic and onion to the minced meat;
3. Pour semolina, starch and spices into beaten eggs;
4. Mix all ingredients well;
5. Fill pork casing minced meat;
6. Put the semi-finished dish on a baking sheet and bake in the oven for at least half an hour.

A tender and juicy delicacy with semolina can be garnished with fresh herbs and served with boiled rice, mashed potatoes or meatless risotto.

Sausages with buckwheat

How to make liver sausages with boiled buckwheat at home? IN this case better use pork offal and guts.

What ingredients for cooking will we need to take?

• lard - 100 g;
• liver - 500 g;
• onion - 100 g;
• vegetable oil - 3 tbsp. l.;
• buckwheat - 300 g;
• seasonings.

Step 1: prepare meat ingredients and vegetables.

First of all, it is worth preparing minced meat. Alternately, we wash the liver with lard under cold running water, we remove the skin from the fat, carefully cutting it off with a knife, and cut the ingredients into small pieces of arbitrary shape, their size is not important, the main thing is that they freely enter the neck of the meat grinder. Put the cut into a deep bowl.
Peel the garlic and onion, rinse under running water and dry with paper kitchen towels. We put the garlic in a small bowl and put the container aside, this vegetable will be needed later. We lay the onion on a cutting board, cut into half rings, rings, quarters or cubes up to 1 – 1,5 centimeters and transfer to a separate deep plate.

Step 2: fry the onion.

Then turn on the stove to a medium level and put a frying pan with 2 tablespoons of vegetable oil on it. When the fat warms up, throw chopped onion into it and simmer the vegetable, stirring with a kitchen spatula for 3 - 4 minutes to transparency and light golden brown. After we shift the fried ingredient into a deep plate and let it cool slightly.

Step 3: prepare minced meat.

We install a manual or eclectic meat grinder with a large grate on the kitchen table and pass lard, liver, fried onions and garlic through it directly into a deep bowl. We drive into the same container right amount chicken eggs without shells, pour semolina, add salt to taste and all the spices and herbs indicated in the recipe. Then mix the ingredients with a tablespoon, add to them required amount whole pasteurized milk, re-mix the mass, cover the container with a lid and let the minced meat brew 30 – 40 minutes. During this time, the semolina will swell a little.

Step 4: prepare the intestines.

While minced meat is infused, we prepare the intestines. IN this recipe there are already peeled and salted ingredients that are freely available in any stores, markets, and supermarkets, and their preparation process is quite easy. We just take out the right amount of intestines from the package, put them in a deep bowl, fill it with ordinary running water and leave it in this form for 30 minutes, to get rid of the rest of the salt. Then we wash them thoroughly, insert 1 end of the watering can into one of the ends of the intestine, pass water through it, put it in a colander and leave the container in the sink so that the remaining liquid drains from the intestines. But do not forget that you can keep them in this form for no more 5 minutes. During stuffing, this ingredient should be slightly moist, due to moisture, less air will enter the intestines.

Step 5: stuff the guts.

Approximately after 30 - 40 minutes after the minced meat was infused, and the intestines got rid of excess water, we put a horn nozzle on the meat grinder, put a metal tray under it, heat the oven up to 180 degrees Celsius and cover the non-stick baking sheet with a sheet of food aluminum foil. We pull the intestine completely onto the horn nozzle. We put minced meat in the neck of the meat grinder and start kitchen appliance for 5 seconds, exactly how much time is needed to fill a small segment of the intestine.
Then we tie its end with a dense thread or twine and make a small puncture in this piece with a sharp, thin needle in order to release excess air. After we continue to fill the gut with minced meat. We choose the length of sausages as desired, some like small sausages, others like sausage rings. After each serving, we tie the intestine with a thread or twine.

Step 6: Bake the liver sausage.

When the whole sausage is formed, put it on a baking sheet prepared for baking, prick it with a needle and grease it vegetable oil on all sides with a baking brush. Then check if the oven is preheated to desired temperature and only after that we send the baking sheet with yet raw sausage into the oven by placing it on the middle rack. We bake sausage 35 – 40 minutes before fully prepared. Then take a kitchen towel and use it to remove the baking sheet from oven. We put the hot container on a cutting board laid on the kitchen table and let the sausage cool slightly or cool completely to room temperature. Then cut and serve.

Step 7: Serve the liver sausage.

Liver sausage is served hot or cold, in any of these options this dish is perfect! You can serve the sausage in different ways, for example, serve it with a side dish of stewed vegetables, boiled rice, or with salad fresh vegetables. You can cut into rings and make great sandwiches. You can use it to make pizza, pie, or small pies, it all depends on your desire and taste. Cook with love and enjoy delicious homemade food! Bon appetit!

- - Boiled rice can be used instead of semolina.

- - Regardless of the intestines you use, their remains should be stored in freezer no more than 1 year, pre-salted.

- - If desired, you can add fresh and chopped dill, parsley, basil, cilantro to the minced meat.

- - If you do not have a special nozzle for stuffing the intestines, you can use a regular trimmed plastic bottle. Just pull the gut over it and pass the minced meat through it.

- - If you purchased unpeeled intestines, then you should start preparing them 7 - 8 hours before the start of cooking the sausage. First of all, they should be turned inside out, rinsed and poured saline solution- for 0.5 liters of water 3 - 4 tablespoons of salt. Soak them in salt water for 2 - 3 hours, then lay them on a cutting board and clean them with the back of a knife from fat. From the first time, high-quality cleaning will not work, so the intestines must be filled with a new saline solution 2 more times and kept in it for 3-4 hours. After the third filling and cleaning, the ingredient will be clean. Before use, do not forget to rinse, and turn the intestines back!

- – homemade sausage can be stored in the refrigerator for no more than 5 days after packing it in a sealed, clean container.

- Milk can be substituted upon request liquid cream 25% fat, but in this case the mass lard should be reduced to 125 grams.

- - If desired, the sausage can be pricked with a needle, boiled in salted water for 30 minutes and then fried in any kind of fat until light golden brown as indicated in this recipe.