Tactics of cooking liver sausage. Homemade liver sausage: be patient, take the time, and she will thank you with the most delicate taste

This is a delicacy that surpasses the store counterpart in taste and nutritional value. Its preparation is based on fresh natural ingredients. Preservatives, coloring agents and flavor enhancers, which are not skimped on by manufacturers of sausage products on an industrial scale, are absent in the home-made product.

Homemade liver sausage recipes - weight. Some housewives adhere to long-term traditions and fill the natural shell with minced meat, others use strong bags and other devices for this purpose. Each of the methods will be described in detail in this article.

Liver sausage in the gut

The natural shell gives the finished product an original taste and retains a maximum of vitamins.

Ingredients:

1. Liver (pork, chicken, beef) - 600 grams.
2. Salo (pork) - 300 grams.
3. Egg (chicken) - 4 pieces.
5. Semolina - 4 tablespoons.
6. Onion (bulb) - 4 pieces.
7. Garlic - 4 cloves.
9. Oil (vegetable) - for frying.

Spices:

1. Salt - to taste.
3. Marjoram - ½ teaspoon.
4. Basil - 1/3 teaspoon.
5. Bay leaf (ground) - on the tip of a knife.
6. Dill (dried - fresh) - ¼ - 1 teaspoon.
7. Paprika - 0.5 teaspoon.
8. Coriander (ground) - to taste.

Equipment for cooking liver sausage at home in the intestine: knife, tea and table spoons, 2 deep bowls, a small deep plate, 2 cutting boards, a large bowl, a frying pan, a lid, a stove, a meat grinder with a large grill and a sausage attachment, a needle, thick thread, oven, non-stick baking sheet, foil.

Preparation of ingredients

So, first you need to start cooking minced meat. It is necessary to thoroughly rinse the liver and fat under running water, cut off the skin from the latter. Cut the main components of the dish into cubes of 3-4 centimeters. Place the chopped liver and lard in a deep bowl. Separate the onion and garlic from the husk. Cut the onion into half rings with a width of no more than 1.5 centimeters.

Heat the pan, pour in a little sunflower oil, fry the onion until translucent and barely noticeable crust, but no more than 4-5 minutes.

Minced meat preparation

Not a single recipe for liver sausage prepared at home is complete without the use of a meat grinder. Will it be a device with manual or automatic control - there is no difference. Through a large grate, it is necessary to skip pieces of the liver and lard in turn, twist the fried onions and fresh garlic. In the finished mixture, beat the eggs and add semolina. Mix thoroughly, add spices, mix again. Add milk last, cover with a lid, leave for 40-45 minutes to infuse. During this time, semolina will increase in size.

Preparation and filling of the intestines

Liver sausage, cooked in the gut at home, requires the presence of the main ingredient - a natural shell. In butcher shops, you can buy a ready-to-use product, peeled and salted. It is necessary to get it out of the package, put it in a deep bowl and fill it with water, leave for half an hour to highlight the remaining salt. To rinse the intestines, the narrow edge of the watering can should be inserted into one of its ends and water should be passed through. Throw the washed product in a colander, leave for 5-10 minutes to drain the remaining liquid. It is important that during the filling of the intestines with minced meat they are moist, this will minimize the likelihood of air entering the sausage.

So, how to cook liver sausage at home in a natural casing? You need to stuff your guts. It is required to install a nozzle-horn on the meat grinder. Then prepare a baking sheet for baking the dish - cover the non-stick surface with a sheet of foil.

Stretch the intestine completely onto the nozzle. Next, you need to put minced meat into the neck of the meat grinder, scroll the handle, gradually filling the shell. The optimal size of the sausage is no more than 40 centimeters. Tighten the end of the intestine with a strong thread. In the center of the sausage, make 1-2 punctures with a needle to remove any remaining air. Then you can fill the next sausage according to the example. After each serving, it is important to tighten a strong knot so that the product does not fall apart during heat treatment.

Baking and serving a liver delicacy

Liver sausage, cooked at home, will be tasty and rich if baked well. Before being sent to the oven, heated to 160 degrees, the dish must be generously greased with sunflower oil. Sausage baking time - 40-45 minutes.

The dish can be consumed cold or hot. It goes well with vegetable side dishes, boiled potatoes and rice. In combination with rye bread, a thin layer of butter and a lettuce leaf, it will be an excellent snack.

Liver sausage recipe without intestines

If it was not possible to find a natural shell, but you want to try the delicacy, improvised means, such as a durable bag, can take on its role.

Ingredients:

1. Liver (beef) - 600 grams.
2. Salo (pork) - 400 grams.
3. Flour (highest grade) - 200 grams.
4. Egg (chicken) - 4 pieces.
5. Starch - 100 grams.
6. Sour cream - 3 tablespoons.
7. Salt, pepper - to taste.
8. Food package - 6 pieces.

Cooking steps

The first stage is the preparation of products. The taste of liver sausage, cooked at home without intestines, determines the quality of liver processing. It is necessary to remove all the films, to do this quickly, it is enough to dip the ingredient in boiling water for 30 seconds. Now you can cut it into pieces. Cut the skin from the fat, divide into 2 equal parts. Send one to the freezer, cut the other into pieces.

Stage two - kneading minced meat. Grind pieces of liver and bacon in a meat grinder or blender (in the latter case, the taste of the finished dish will be more tender). Cut the frozen part of the fat into cubes of half a centimeter. In a large bowl, combine minced meat, chopped bacon, add spices. Beat eggs, carefully add flour, starch, sour cream. Stir thoroughly after adding minced garlic.

The third stage is the molding of sausages. Unfold the food bag, put half of the minced meat into it, level it, remove the remaining air, leave a reserve of space for the sausage to swell, tie the handles securely. Place in a clean bag, remove air, tie. Repeat the procedure with the third package. Each of the two pieces of minced meat should be packed in 3 bags.

Stage four - heat treatment. Pour cold water into a large saucepan (up to half), lower the bags with minced meat, turn on a slow fire, cover with a lid. When the water boils, remove the lid, cook the sausage for 2 hours. When the product is ready, remove the cellophane, cool to room temperature.

The weight of the finished liver sausage, cooked at home according to this recipe, is almost 2 kilograms! The recipe is not only easy to perform, but also budget. In appearance, the delicacy resembles a wide loaf of boiled sausage, the consistency of the original product is dense, and the taste is delicate. Pairs well with horseradish or mustard.

• An alternative to semolina can be boiled rice.
• The rest of the unused guts can be stored in the freezer for up to a year, previously covered with salt.
• How to make liver sausage at home spicy and spicy? Add cilantro, dill, parsley, basil, etc. to the minced meat.
• In the absence of a special nozzle for molding sausages, a cut plastic bottle will become its replacement. It is enough to pull the intestine on her neck and skip the minced meat.
can be stored no more than 5-7 days. It must be packed in a clean, airtight container.

By simple manipulations, you can create a real masterpiece of culinary art, which will become a real decoration of the everyday and festive table.

Chicken liver is a tasty and healthy product, which, unfortunately, is so rarely used in home cooking. It is very simple to explain such an unpopularity of the ingredient - it has a rather specific flavor, and the number of dishes based on it is very limited. Most housewives are well acquainted with fried or stewed liver, as well as cutlets based on it. However, the number of various dishes that can be prepared from a healthy offal is much greater! Try making homemade chicken liver sausage and you will understand how tasty and versatile this ingredient can be! This dish is prepared quite quickly and simply, and is eaten almost instantly. Sausage will be a great addition to any side dishes or vegetables. Homemade treats can also be used as a snack, putting it on a piece of bread.

Taste Info Second: by-products

Ingredients

• Chicken liver - 450 g;
• Fresh or salted fat - 50-100 g;
• Onions - 1-2 pcs.;
• Carrot - 1 pc.;
• Garlic - 2 cloves;
• Buckwheat - 80 g;
• Intestines - as needed;
• Vegetable oil - 50 ml;
• Salt - to taste;
• A mixture of ground peppers - to taste;
• Bay leaf - 2 pcs.

How to cook liver sausage at home

First prepare the pork intestines. If the product was purchased in a store, it should be soaked in cold water for 20-30 minutes. During this time, all the salt will leave it (the intestines are sold frozen, heavily sprinkled with salt). After that, thoroughly rinse the casings under high pressure running water. Now cut the ingredient as you wish - into medium or short pieces.


Peel and rinse onions with carrots. Cut vegetables into small pieces. Heat the vegetable oil in a frying pan, then sauté the prepared foods on it.


Boil buckwheat until half cooked, remembering to salt it to taste.


Rinse the chicken liver with cold water. Cut fresh or salted lard into small cubes. The skin from the ingredient must first be cut off.

Place the liver and lard in a deep container. Grind food with an immersion blender until smooth.

Send the browned vegetables to the liver mass. If desired, additional ingredients can be added to the onions and carrots during frying, which will give the dish bright colors. Such products can be finely chopped mushrooms, parsnip root, parsley or celery.


Add slightly cooled buckwheat to a common container.


Thoroughly mix the minced meat. Add salt and ground pepper mixture to taste. Peel, rinse and put a few cloves of garlic through a press. Also add the resulting slurry to the minced meat. Mix the liver mixture thoroughly again.

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Put the intestine on a special nozzle for cooking sausages. If you do not have such equipment, use the neck of a plastic bottle. Tie one end of the shell in a knot. Fill the intestines with minced meat. Do not stuff the casing too tightly, otherwise the sausages will burst during cooking.


Tie the guts filled with minced meat with a knot or use a strong thread. Pierce the resulting sausages with a needle in several places - this way all the air will come out of them.


Place a large pot filled with water on the stove. After the liquid boils, add a pinch of salt and a few bay leaves to it. Send prepared sausages to boiling water. Cook over moderate heat for 5 minutes.


There are several ways to bring a delicious liver sausage to readiness: baking it in the oven or frying it in a pan. In the first option, the product should be placed on a baking sheet covered with foil and sent to a hot oven (180 degrees) for 20-30 minutes. In the second method, the sausage is placed on a hot pan with vegetable oil, and fried over moderate heat until golden brown.


Liver sausage at home is ready! Cool the treat at room temperature, then send it to the refrigerator. Bon appetit!

Note to the owner:

• For greater originality, finely chopped boiled eggs, pieces of bacon or butter, chopped on a coarse grater, can be added to minced liver.
• You can cook a homemade snack not only from chicken liver. Sausage made from beef, veal or pork product has a wonderful taste.
• Instead of a blender, you can use a meat grinder. The grinding process will be longer, but such a sausage will turn out juicier.
• Sausage can be prepared ahead of time. To do this, cool it to room temperature, place it in disposable bags, and send it to the freezer. The shelf life of frozen sausage is 3 months.

Homemade liver sausage is much tastier and healthier than the store-bought one, because it is prepared from fresh natural products and does not contain extraneous additives: preservatives, flavor enhancers and color fixatives. Cooking liver sausage at home has its own subtleties. Be patient and master them, you will be rewarded with the most delicate taste of this dish.

Homemade liver sausage: cooking video

To make homemade liver sausage spicier and more aromatic, you can add 2-3 chopped garlic cloves, ground nutmeg, allspice, coriander or marjoram to the minced meat

Preparation of minced liver

Rinse the liver with cold water and dry thoroughly with a paper towel. Remove films, vessels and bile ducts. Cut into large cubes.

Peel the onion and chop finely. Fry until golden brown in a small amount of vegetable oil.

Cut pork fat off the skin. Cut into small cubes. If you do not want the fat to be visible in the finished sausage, then pass it through a meat grinder along with the liver.

Scroll the liver through a meat grinder, mix with chopped lard and fried onions. Beat eggs into the mixture and add semolina. Salt, pepper and mix thoroughly.

The recipe for homemade liver sausage can be varied: for example, replace semolina with round-grain rice at the rate of 100 g per 1 kg of liver. Rinse rice before adding to minced meat and soak in warm salted water for 20 minutes

Molding and heat treatment of liver sausage

Soak pork intestines in cold water first. Tie at one end and fill with minced liver using a special nozzle for a sausage casing for a meat grinder, a confectionery syringe or an ordinary plastic bottle with a cut off bottom. Do not stuff the shell too tightly, as the semolina swells during heat treatment. Bandage the intestine every 15-20 cm to make small sausages.

Using a toothpick, poke a few holes in the skin of each sausage. Boil water in a large saucepan, put sausages in it and cook for 25-30 minutes. Then fry on both sides in a mixture of butter and vegetable oils until golden brown.

If you do not have pork intestines, you can cook liver sausage at home in cling film or plastic bags. Put the minced meat in a bag, remove air from it. Tamp the mass tightly, form a roller out of it and tie it on both sides with threads.

Place the bag in boiling water for 45-50 minutes. Turn it periodically so that the minced meat cooks evenly. Remove the finished sausage from the bag and let cool. Store in foil in the refrigerator.

HOMEMADE LIVER SAUSAGE WITH LAUNDRY AND GARLIC - IS THICK, EASILY CUT INTO EVEN PIECES

I have been using this proven recipe for about fifteen years now, and everyone who has tried this sausage asked to learn how to cook it, and then wondered why it was so easy. Therefore, I share the recipe with pleasure with everyone: cook, feed your loved ones tasty and healthy (for now only the lazy do not talk about the dangers of store-bought sausage).

Beef liver - 500 g
Salo - 500 g
Garlic - 3 tooth.
Flour - 1.5 tbsp. (200 ml)
Starch - 0.5 tbsp. (200 ml)
Egg - 4 pcs.
Salt - to taste
Pepper mix - to taste
Sour cream - 2 tbsp. optional

1.
So, homemade liver sausage, in fact, is prepared from a minimum set of products. No, you, of course, can add spices, herbs to your liking, placing flavor accents, but the base will be elementary: lard and liver. The liver and fat are taken in equal proportions, in this case, half a kilogram.

I always use only beef liver for this sausage. I think pork would work too, I just haven't tried it. But chicken will definitely be good - my godfather cooked according to my recipe - it turned out great (only the cooking time needs to be slightly reduced).

I buy the simplest lard for this dish, I don’t need beautiful, thick, with obligatory layers. It is enough to choose fresh fat. Moreover, it is not even necessary to pay attention to the skin: whether it is hard or soft, in this case does not concern us.

From spices, I used the basic minimum: salt and a freshly ground mixture of peppers. All!

By the way, this nuance was not in the basic recipe, but I will write: I add a couple of tablespoons of sour cream - it turns out very tasty!

First, let's prepare the liver. How to do this, I already wrote in the recipe for a liver cake. Quickly and simply scald the liver with boiling water and remove all the films. Cut the liver into pieces, convenient for subsequent processing.

Now let's get to the fat. We cut off the skin from the whole piece - we will not need it. We divide a piece of fat into two equal parts. It is desirable to temporarily send one of them to the freezer, and the second part must be arbitrarily cut.

Now the liver and half of the fat need to be chopped. You can do this in a meat grinder, or you can - like mine this time - in a food processor.

Just a couple of minutes - and you get a wonderful stuffing!

It's time to get the remaining piece of bacon out of the freezer. It needs to be cut into small cubes. That is why we froze a little fat - so it will be much easier to cut it.

However, it is not at all necessary to be especially zealous in cutting out absolutely correct cubes of fat. All the cubes that you get will look beautiful in the sausage.

Combine minced liver and chopped lard in a large bowl. Salt and pepper to taste.

Now add eggs, flour and starch, sour cream if desired. According to the recipe, it was necessary to take 5 eggs, but I often make it from 4 eggs (I don’t notice the difference at all!). And - again! - in the basic recipe we are talking about 2 cups of flour. But I have long replaced part of the starch. You can cook either way.

Minced meat should be well kneaded, add chopped garlic. And be sure to try. I always try raw minced meat. Lick a little - and it’s immediately clear whether you guessed the salt and pepper, or maybe it’s worth correcting?

Now the important point: we need to turn the minced meat into sausage. To do this, take 6 of the most ordinary food bags. If it seems to you that you can’t cook in food bags, take any other material at hand. But I have been doing this for many years - and everything is always fine!

So, put half of the minced meat in a bag, carefully expel the air from the bag with our hands and tie it at the very end, leaving room for the growth of our future sausage. Now we put this “gift bag” in a bag again, expel the air again, tie it at the very end again. Once again. Total: half of minced meat is packed in three bags. We do the same with the second half of minced meat.

We will need a large saucepan (I used a 5 liter saucepan), pour more than half of cold water into it, lower the packages with minced meat into this cold (!) Water, lightly cover with a lid and put on a slow fire. As soon as the water boils, remove the lid and cook the sausage for about 2 hours.

As you can see, the preparation process takes about 15 minutes. And if you use a food processor or an electric meat grinder instead of a conventional meat grinder, then even less. In the meantime, the sausage itself (!) is being cooked, you can do a lot of useful things or just relax for your pleasure.

After 2 hours, we take out the packages with the finished sausage. We cut off the packaging, free the sausage. It must be completely cooled so that the sausage then cuts well and evenly. However, at home it is not always possible to wait for my favorite dish to cool completely.

Once I specially weighed the resulting two sausages - it turned out not a lot, not a little: almost two kilograms! So, this recipe is not only easy to perform, but also very budget-friendly!

The sausage turns out to be incredibly tasty - dense in texture, delicate in taste, easy to cut and eat quickly.

You can put it on bread by adding a lettuce leaf, herbs or vegetables to the sandwich. Easy to take with you to work.

And we liked the option with horseradish the most. A little pink horseradish for sausage or bread - how delicious it is! Now they have eaten all the pink horseradish, so they began to eat with white horseradish - wonderful!

Enjoy your meal! Be sure to try this homemade liver sausage.

I found on the Internet a recipe for making liver sausage at home. I read it for a long time, re-read it and decided to cook it. The result was excellent! I share with you the recipe and the result.

The original homemade liver sausage recipe used beef liver, but I used pork liver and it turned out delicious too. Fat for sausage should be taken the most common, without cuts in meat and soft skins.

I didn't use sour cream, but you can add it if you like.

Wash the liver and clean from the film, veins. Put half of the fat in the freezer so that it freezes well, cut off the skin from the rest of the fat. Twist the liver and part of the fat in a meat grinder into minced meat.

Whisk in the eggs and mix.

Add starch, flour, salt and mix again. I mixed it with my hand, it turned out to be more convenient. Be careful with salt: if the fat is salty, do not oversalt the entire sausage.

Take the bacon out of the freezer and cut into small cubes.

Add chopped bacon to the liver dough, squeeze the garlic through a press and mix again.

Now the most difficult moment. You need to take cling film or food bags. Put the liver mixture in a film and roll up the sausage. It's not easy and you'll need an assistant.

This volume will make three small sausages. You don't have to put everything in one package. Make the film in several layers so that it does not tear during cooking. Do not tighten the sausage tightly - it will increase in size during cooking.

Pour cold water into a large saucepan (so that the sausage lays evenly in it) and put on fire. The liver sausage will cook for 2 hours. When the water boils, remove the lid from the pot.

After the set time, carefully remove the sausage and release it from the package.

Delicious homemade liver sausage is ready. The consistency is dense, easy to cut and eats very quickly.

Bon appetit!