Liver sausage

Liver sausage

Ingredients

Chicken liver – 1 kg;

Pork lard – 300 gr;

Onions – 3 pcs;

Chicken egg – 3 pcs;

Semolina – 3 tbsp;

Salt – 1 dessert spoon;

Ground dark pepper – 1 tsp;

Garlic – 6 cloves;

Beef casings (intestines) – 3 meters;

Oil (for frying onions) – 2 tbsp.

• 207 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I'm looking for something tasty and homemade and without any additives, dyes, stabilizers, emulsifiers. I would like to recommend that you create homemade liver sausage. It is simple and easy to make and is cheaper than buying it in the store. So let's begin.

You can take any kind of liver. Chicken and turkey sausages come out more tender. Sort the chicken liver, remove bile, if any. Wash and cut into small pieces. Cut fresh lard into small pieces. Peel the onion, chop finely and fry in oil. Place the chopped liver and lard and fried onions in a deep bowl.

We drive in the eggs. Add spices.

Add flour and semolina.

Peel the garlic and pass through a press.

Knead well and add milk. Knead again. Let the prepared sausage mince sit for about an hour. During this period of time, the semolina and flour will swell and become saturated with liver juices and spices.

In the meantime, prepare the womb. I have it dry-salted and already cleaned, so I cut off about 3 - 3.5 meters and fill it with warm water. Later I wash the inside of the womb with a stream from the tap.

Mix the prepared minced meat. It is comfortable to fill the womb through a huge funnel with a wide and long “spout”. We cut the casing into several parts, i.e. to the desired sausage length. We put the intestine on the “spout” of the funnel; it is swollen and is put on very simply.

We tie the end of the intestine with a knot or thick threads. Place some of the minced sausage into the funnel container and push it through with a stick (pencil). In this way we fill the entire intestine. It is not allowed to stuff tightly - the shell shrinks during heat treatment, and the semolina and flour swell.

Place the resulting semi-finished sausages in a double boiler. When the water boils and we see that the casing has turned slightly white, you need to pierce the sausages in several places with a needle or narrow awl. This is done in order to release excess air from the sausage.

Cook the sausage for 1 hour.

Delicious, with garlic, warm. Delicious, hot and cool!

The liver sausage is ready. Bon appetit!

Homemade liver sausage

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Ingredients:

Beef liver or any other liver – 400 g

Pork brisket – 200 gr

Pork shoulder – 400 gr

Table salt – 20 g

“Apple-onion” mixture – 10 g, can be replaced with dried or fresh onions

Casing: pork casing of any caliber, about 2 meters, or any other natural casing, suitable for heat treatment using the grill method.

Development:

Cut the liver into pieces and blanch for 5 minutes.

Grind the meat using a meat grinder through an 8 mm mesh.

Mix the minced meat with liver, salt and spices.

Stir until all ingredients are evenly distributed.

It is necessary to stuff such minced meat into the shell immediately and immediately carry out heat treatment. Otherwise, warm liver after blanching and “dirty” spices that have not undergone heat treatment can cause the minced meat to sour.

Prepare the casing for stuffing by rinsing and soaking it inside with water or simply soaking it in warm water for 5...10 minutes.

Stuff the minced meat into the casing using a sausage stuffer or sausage attachment.

Shape the sausages to the desired length using twists or tie them in rings.

• Heat treatment is carried out in the oven, in water or in a smokehouse.
• You can bring it to readiness using the “2 boiling water” method, pouring boiling water twice and keeping the sausages in it for 15 minutes, followed by frying on a grid. With all this, the size of the womb should not exceed 40 mm.
• In the video, the sausage is cooked in a steam oven at 80 degrees. to merit 69. 72 deg. inside the sausage.
• If you cook in an oven without steam, subject to the same criteria (80 degrees in the oven), then the sausages will turn out with a golden brown crust.
• When “cooking” sausages in water, you must keep in mind that the water temperature exceeds 80 degrees. can lead to bursting of the shell and loss of juiciness.
• When heat treating in a smokehouse, cook according to traditional modes:

Step 1 – drying. Drying is carried out at 60 degrees.

to merit 35...37 degrees. inside the product.

Step 2 – roasting. Roasting with smoke (this is smoking)

carried out at 80...85 degrees. to merit 55...60 degrees. inside the product.

Step 3 – cooking. Cooking is carried out at 80 degrees. until the product is ready (until it reaches 69...72 degrees inside the product).

At this step, the humidity should be between 60 and 80%.

To increase the humidity inside the smokehouse, you can place a tray of water in it or splash hot water on the bottom and walls.

Homemade liver sausage with lard and garlic

Homemade liver sausage is very simple and indescribably delicious. The recipe is probably Ukrainian, because it contains lard (just kidding, of course).

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

• Total cooking time – 2 hours 15 minutes
• Active cooking time – 0 hours 15 minutes
• Cost - very economical
• Calorie content per 100 g – 394 kcal
• Number of servings – 20 servings

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How to make homemade liver sausage

Ingredients:

• Beef liver – 500 g
• Lard – 500 g
• Garlic – 3 teeth.
• Flour – 1.5 tbsp. (200 ml)
• Starch – 0.5 tbsp. (200 ml)
• Testicle – 4 pcs.
• Salt - to taste
• Mixed peppers - to taste
• Sour cream – 2 tbsp. optional

Manufacturing:

So, homemade liver sausage is essentially prepared from a small set of products. No, you will certainly be able to add spices and herbs according to your own taste, placing flavor accents, but the base will be simple: lard and liver. Liver and lard are taken in equal proportions, in this case half a kilogram.

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

For this dish, I buy the most ordinary lard; I don’t need fine, thick lard, with inevitable layers. It is enough to choose fresh lard. It’s not enough, you don’t even have to pay attention to the skin: whether it’s hard or soft doesn’t concern us in this case.

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

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

First, let's prepare the liver. I already wrote how to create this in the liver cake recipe. Quickly and simply scald the liver with boiling water and remove all the films. We cut the liver into pieces suitable for the next processing.

Now let's get to the lard. We cut off the skin from the entire piece - we won’t need it. Divide a piece of lard into two equal parts. It is better to temporarily send one of them to the freezer, and the second part must be cut randomly.

Now the liver and half the lard need to be chopped. You can create this in a meat grinder, or you can – like I did this time – in a food processor.

Almost a couple of minutes - and you get beautiful minced meat!

It's time to take the remaining piece of lard out of the freezer. It must be cut into small cubes. It was for this purpose that we slightly froze the lard - this way it will be much easier to cut it.

In general, it is not at all necessary to be particularly diligent in cutting out completely correct cubes of lard. All the cubes you get will look great 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 specifically from 4 eggs (I don’t notice the difference at all!). And - again! – the basic recipe calls for 2 cups of flour. But I have long since replaced some of it with starch. You can cook either way.

The minced meat must be mixed well, add chopped garlic. And definitely try it. I try raw minced meat all the time. Just a little lick and it’s immediately clear whether the salt and pepper are right, or maybe it’s worth adjusting?

Now the fundamental point: we need to transform the minced meat into sausage. To do this, take 6 of the most common food bags. If it seems to you that cooking in food bags is prohibited, take at least some other material at hand. But I’ve been doing this for many years now – and everything is always great!

So, we 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 space for our future sausage to grow. Now we put this “gift bag” back into the bag, again expel the air, and again tie it at the very end. And again. Total: half of the minced meat is packed in three bags. We do the same with the second half of the minced meat.

We will need a large saucepan (I used a 5-liter saucepan), pour more than half of cool water into it, lower the bags of minced meat into this cool (!) 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.

You see, the preparation process takes about 15 minutes. And if you use a food processor or an electronic meat grinder instead of an ordinary meat grinder, then even less. In the meantime, the sausage itself (!) is cooked, you can do a lot of necessary things or just relax to your satisfaction.

After 2 hours, we take out the packages with the finished sausage. Cut off the packaging and remove the sausage. It must be cooled one hundred percent so that the sausage can be cut perfectly and smoothly later. But at my house I can’t always wait for my favorite dish to cool completely.

One day I deliberately weighed the resulting two sausages - it didn’t turn out much, not much: almost two kilograms! So, this recipe is not only easy to follow, but also very economical!

The sausage comes out indescribably tasty - compact in mixture, warm to the taste, easy to cut and quickly eaten.

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

And we liked the version with horseradish the most. A little pink horseradish for sausage or bread - how delicious it is! At this point, we ate all the pink horseradish, so we started eating it with snow-white horseradish - great!

Bon appetit! Be sure to try making this homemade liver sausage.

Recipes for making savory liver sausage

If you love sausages, but try to eat only healthy and natural products, then try making savory liver sausage. It's even easier than you think!

Recipes for making homemade liver sausage

How to cook tasty and natural liver sausage? We offer you several fun and easy options.

Option 1

If you want the sausage to be soft and tender, then cook it from chicken liver.

List of required ingredients:

• 500-700 grams of chicken liver;
• three medium-sized onions;
• 5 eggs;
• two or three tablespoons of semolina;
• 200 grams of lard;
• three quarters of a glass of milk;
• salt and your favorite spices;
• pork intestines (they will act as a natural sausage casing).

Description of the manufacturing process:

1. First, you need to finely chop or mince the previously peeled onion. The lard should also be chopped; for this you can also use a meat grinder.
2. Place a frying pan on the fire, melt and heat the lard in it thoroughly, fry the chopped onion until transparent.
3. The liver must be thoroughly washed and minced using a meat grinder. You can repeat the function twice to achieve the most homogeneous and smooth mixture.

Option 2

Sausage made from beef liver will be no less tasty. Here's what you'll need:

• about 0.5 kg of beef liver;
• 400-500 grams of lard (the amount will depend on the desired fat content of the sausage);
• four to five cloves of garlic;
• three to four testicles;
• a glass of flour;
• three quarters of a glass of potato starch;
• three tablespoons of sour cream;
• ground pepper (or a mixture of several peppers);
• salt and herbs.

1. First, prepare the minced meat by grinding the liver in a meat grinder (don’t forget to wash it in running water beforehand).
2. Grind approximately two-thirds of the lard using a meat grinder. Place the rest in the freezer to make cutting easier.
3. Add crushed lard to the minced liver, add eggs, starch and flour, chopped herbs, pepper and salt. Peel the garlic, pass it through a press or grate it, and also add it to the mixture. Mix all the ingredients; it is more convenient to do this by hand, but you can also use a mixer or blender. In any case, the mixture must be homogeneous, otherwise lumps of flour or starch will remain in the finished sausage, and this will spoil the taste.
4. Next, remove the lard from the freezer and cut it into small cubes to create fatty inclusions, which are often found in store-bought sausages. Add them to the minced meat, stir everything again.
5. Take out the cling film. Form sausages from the liver mass. If the mass is at room temperature and seems watery to you, then you can put it in the refrigerator for a short time. Wrap the finished sausages in film (in several layers), but not very tightly, so that the casing does not tear during the manufacturing process.
6. Boil water in a large saucepan, immerse the sausage in it and, after boiling, cook for 2 hours.
7. Cool the dish, cut and serve.

Option 3

A natural special sausage can be created from pork liver. To do this, prepare the following ingredients:

• about 2 kg of pork liver;
• 400-500 grams of pork fat;
• half a lemon;
• three tablespoons of vinegar (9%);
• a teaspoon of dry adjika (or two tablespoons of watery);
• a head of garlic (quite large);
• 200 grams of intestines (for natural casing);
• glass of water;
• salt.

1. First you need to prepare the shell. Because intestines have a specific odor that is not very pleasant, it must first be removed. To do this, fill them with cool water and add vinegar, leave for an hour. Change the water and squeeze half a lemon into the new one. After an hour, rinse the intestines and wash thoroughly.
2. Then move on to preparing the minced meat itself. Wash the liver and pass through a meat grinder, you can immediately together with lard. After cleaning, chop the garlic using any method, add it to the minced meat along with adjika, salt and lard. If you use salted lard, then you don’t need to add additional salt so as not to oversalt the sausage.
3. Loosely fill the intestines with minced meat through a special attachment in a meat grinder.
4. Place the sausages in a small baking tray and fill with water so that they come out juicy.
5. Place the baking sheet in an oven preheated to 180 degrees for an hour and a half.

Option four

This recipe involves using rice instead of semolina; it will also give the sausage the desired thickness.

• 1 kilogram of liver (you can use any kind);
• half a glass of rice;
• 5 cloves of garlic;
• a quarter teaspoon of nutmeg;
• a pinch of basil or Provençal herbs;
• 300 grams of lard or bacon;
• two testicles;
• slightly oil;
• salt.

1. Pass the liver through a meat grinder. At this step, you can grind lard or lard.
2. Having previously peeled the garlic, chop it using any method, for example, rub it or pass it through a press.
3. It is better to grind the rice in a coffee grinder or using a blender, this will allow you to achieve a homogeneous mixture of the finished sausage.
4. Mix liver and lard with eggs, rice, garlic, herbes de Provence, nutmeg and salt. Mix all ingredients thoroughly until smooth.
5. Next, form the mass into sausages, grease them with oil, wrap them in foil, and then place them on a baking sheet.
6. Bake the sausages at 170 degrees for about 100-120 minutes. 10 minutes before they are ready, you can unwrap them and brown them slightly.

Adviсe

Some tips for housewives:

• To make sausages at home tasty and fragrant, you can use any of your favorite herbs and spices.
• Before baking in the oven, brush the sausages with butter to give them a perfect crust.
• Do not allow air to enter the shell, as this may damage the integrity of the film.
• You don’t have to put the liver through a meat grinder, but chop it finely so that it can be felt in the sausage.
• For a better mixture, you can add not only flour and starch, but also any cereals, for example, rice, oatmeal, semolina. But it is better to crush them.
• Mix liver with meat or poultry.

Be sure to please your guests or family with delicious homemade sausage!

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