Liver sausage at home is much tastier than a store sausage. At the same time, households know for sure that natural products were used in the preparation, without harmful additives and dyes.
Material Content:
Classic liverwurst at home
- boiled liver - 2 kg;
- onions - 3 units;
- eggs - 16 units;
- sour cream - 500 gr;
- peeled intestines - 5 units (6 m each);
- salt to taste.
Boil the liver in advance. It is recommended to use everything - the liver, lungs, kidneys, heart. During cooking, you can salt to taste, then when assembling sausage, salt will need very little.
We clean the onion and cut into small pieces. Together with the liver we grind with a meat grinder. If you want to get a more uniform consistency of sausage - grind twice.
We drive the eggs into the meat preparation, mix everything manually carefully.
Next, spread the sour cream, salt a little and season as desired. Mix well again.
A sausage blank is rammed tightly into the washed guts, adjusting the size of the products by tying the gut into a knot. Boil them over low heat for 40-60 minutes - the time depends on how you are going to serve them: boiled, in the future you will fry, or bake.
Combined Recipe
Such a team sausage is credited with the highest grade. The homemade product is 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 in advance to warm, so that in the future we do not have to wait for it to boil and quickly boil the semi-finished products.
Cooking the minced meat, grinding the product with a blender. First, grind the liver, then beef is added, at the end - pork.
Drive an egg, pour in milk, a mixture of prepared spices with flour.
Cut off the required amount of shell - approximately 25 cm to the above number of products. Dip it in already heated water for a minute or two. During this time, it will become flexible, suitable for sausage assembly. We tie one end with kapron thread or a tourniquet, fill the form, bandaging it in several places to adjust the size of the products.
The water in which they will boil should not boil. Water temperature should not exceed 85-90 degrees. The process will take 45 minutes. We take sausages and cool in running cold water. After drying, paper towels, leave for half an hour to "rest" on the table, then put overnight in the refrigerator.
On a note. The collagen membrane 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;
- bacon - 100 gr;
- salt pepper;
- flour - 1 table. l .;
- semolina - 2 tables. l
We wash the liver, cut into a small cube. Grind the peeled onions and garlic cloves with a blender. The bacon should also be cut into a small dice. We mix all products with dry ingredients, season and salt. Manually thoroughly mix the entire mass so that the components are well mixed together. Leave for some time (30-40 minutes) so that the flour and semolina absorb the excess liquid.
We start the shell with a blank, tie the edges. We spread it on the nozzle for steam cooking, make a toothpick 3-4 holes along the length of the sausage so that steam comes out of them. Cook for a couple of minutes 40-50. After let cool for about half an hour.
On a note. If it is not possible to use a natural shell, you can use cling film. For 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 shell is suitable for one sausage.
Boiled liverwurst
Make boiled liver sausage and serve with sandwiches, just 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;
- onion - 3 heads;
- garlic - 1 head;
- coriander, thyme, suneli hops - 2 tsp;
- allspice - 3 peas;
- eggs - 2 units;
- sour cream 25% - 500 g;
- salt, pepper mol .;
- shell for sausage.
Rinse the liver thoroughly, cut into small pieces, dip into boiling water for a quarter of an hour. Water does not need to be salted. Take out the pieces and let them cool.
Meanwhile, chop 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 onions and garlic, beat eggs and add spices, put sour cream. Mix everything thoroughly by hand.
Sausage blank prepared. It remains to fill the shell with it and boil it at 95 degrees. within 40 minutes.
On a note. It is convenient to fill the shells with a meat grinder: the shell is pulled onto a special plastic nozzle, the knives and grate are removed from the meat grinder, the workpiece is passed through a screw and passes through the nozzle directly into the shell. It is important to let the air out first by scrolling the meat almost to the nozzle, and after putting on the casing.
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 cooked.
Stuffing is put in a blender bowl, garlic, salt and pepper are pressed to it.
We shift the finished cereals to the meat, mix, slightly beat off the bottom of the bowl.
We spread the workpiece in a shell, put it in a double boiler and cook for 40 minutes.
On a note. The gauze moistened with water can become a cover. The workpiece is simply gently wrapped in it, forming a sausage.
With buckwheat
- a glass of buckwheat;
- 2 glasses of water for boiling cereals;
- salt;
- bulb;
- animal fat / post. oil / drain. oil (for steaming) - 2 tsp;
- liver (any) - 500 gr.;
- heart (any) - 300 gr.
We wash buckwheat and set to cook, salt a little.
While the cereal is being cooked, we will take care of the following ingredients: peel and finely chop the onion, and pass until transparent.
We wash the liver and heart, finely cut, removing veins and films, or pass through a meat grinder. Combine with spices, salt, and onion. By this time, buckwheat will be ready, we shift it to the liver blank.
Next, as usual, we stuff and boil.
Before serving, pour the melted butter.
On a note. Fat is added to any version of liverwurst sausage recipe to give it more juiciness. The amount is adjusted to taste - if you like it juicier and fatter, put 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 slices
Liver sausage with slices is prepared quite simply - the meat parts are not crushed into minced meat, but cut into small cubes, mixed with spices and in this form are rammed into the shell.
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 offal is large). Boil in salted boiling water for 10-15 minutes. Cool, cut into a cube of about 5-7 mm, mix with the rest of the components. We fill the shell, boil it in the same water for about 20 minutes, then transfer it to the mold, pour a couple of soup ladles into it and simmer in the oven for another third of an hour.
