Shop and home liverwurst sausage - heaven and earth. This product is wanted again and again. It has an amazing meat taste, despite the simplicity and cheapness of the composition. And the cooking technology is not difficult. But something still needs to be known. Prepare homemade sausage from liver?
Liver sausage at home - general principles of preparation
Which liver can be used for sausage: liver, lung, kidneys, heart. Kidneys are preferably cut and soaked in water. You can take any offal: beef, pork, lamb and from any bird. You can also take the mixture. To smooth the taste, minced pork fat or fat is added.
What else is put in liverwurst:
• cereals;
• onions, garlic, sometimes other vegetables;
• cream, sour cream;
• eggs.
You can add any spices to your taste. For filling use artificial or natural casings. For liverwurst sausage, it is preferable to take the gut, as it turns out to be especially tasty in a baked and fried form. But the natural shell must be able to clean and prepare. For this, the intestine is turned out, covered with salt, then the mucous layer is scraped off. The peeled belly is soaked for a day in a vinegar solution to remove odor; water needs to be changed periodically.
Recipe 1: Prefabricated liverwurst sausage at home
A simple recipe for home-made liverwurst sausage, which is prepared on the basis of boiled offal. The amount of ingredients is approximate, you can increase or decrease something at your discretion.
Ingredients
• 800 grams of lungs;
• 600 grams of liver;
• 400 grams of heart;
• 300 grams of fat;
• 2 heads of garlic;
• 400 grams of onions;
• black pepper, salt;
• 300 grams of cream.
Cooking
1. We wash all offal. We cut the heart and lung into pieces and put them in a pan. We do not touch the liver yet. Fill with water, boil for an hour. Cooling down.
2. Pass through the meat grinder lard, separately fresh liver and peeled garlic.
3. Put the bacon in a pan, fry until the fat is melted.
4. Cut the onion into cubes, send to the bacon. Fry until light brown.
5. Pass through the meat grinder boiled offal.
6. Mix the chopped liver with the rest of the liver, fried onions and lard. Pour the cream, put the chopped garlic.
7. Add minced salt, pepper, and mix.
8. We begin the prepared shells, tie the ends. Now we pierce the sausages with a needle and boil for 40 minutes. You can simply put it in a baking dish and send it to the oven for the same time.
Recipe 2: Liver sausage homemade with bacon
Another version of home liverwurst sausage, which will require sour cream, as well as chicken eggs. It is advisable to start such stuffing in natural casings. Liver take already boiled.
Ingredients
• 2 kg liver;
• 500 grams of sour cream;
• 15 eggs;
• 4 onions;
• 300 grams of fat;
• 1 tablespoon of salt;
• 1/3 tablespoon of pepper.
Cooking
1. Cut the fat into cubes, fry until golden and take out the pieces. Cooling down.
2. Cut the onions finely, fry in melted fat from fat. Cooling down.
3. Pass the fried fat through a meat grinder with large holes on the grid. It should be pieces.
4. In a meat grinder we replace a large mesh with a small one, skip the liver.
5. Mix the prepared fat from the fried bacon, liver, add raw eggs, salt and pepper. Stuffing mix well.
6. Put the sour cream and stir again. Let the mass stand for an hour in the cold so that the liver absorbs sour cream. Stuffing will become thicker.
7. We start sausages in the usual way, it is better not to make them long. Then put on a baking sheet, grease with oil and fry in the oven until golden brown.
Recipe 3: Boiled liverwurst at home
Artificial casings can also be used for cooked home-made sausage from liver. Minced meat should be minced as small as possible, it is better to use a blender. But if it is not, then pass through the meat grinder 2 times.
Ingredients
• 1.8 kg liver;
• 1 kg of pork cheek;
• 40 grams of salt;
• 2 tablespoons of sugar;
• 0.3 tablespoons pepper mixture;
• 2 onions;
• a pinch of coriander.
Cooking
1. Liver cut into pieces that will go into a meat grinder. Put in a pan, fill with water and cook for an hour. Cool the pieces, do not pour the broth.
2. We twist the liver and pork cheek, immediately chop the onion.
3. Add all the spices to the minced meat, mix.
4. Now you need to pour the broth. The quantity depends on the resulting consistency of minced meat. On average, it takes from 200 to 400 grams. Knead the mass; the liver absorbs moisture well.
5. We start with the prepared minced meat of the shell, tie the ends, make punctures.
6. Boil sausages in boiling water for an hour, then remove, cool and you can take a sample!
Recipe 4: Uzbek liverwurst sausage "Khasip" home
Uzbeks use any sausage liver, but not pork. It is understandable, the use of this product is not provided for by religion. Fat is used tail fat.
Ingredients
• 1 kg liver;
• 300 grams of beef or lamb;
• 200 grams of tail fat;
• 1 cup of long rice;
• 2 onions;
• 1 bell pepper;
• salt, thyme, paprika;
• put garlic to taste.
Cooking
1. Boil rice until cooked, but the grains should not boil. Drain the broth, but do not throw it away. It is sticky enough and perfect for minced meat.
2. Liver, fat tail fat and meat are passed through a meat grinder. If you add garlic, then it can also be chopped right away.
3. Peel the onion and pepper, cut very finely and throw into the minced meat.
4. Add spices, knead and add rice broth, so that the stuffing becomes softer, lighter.
5. We begin the intestines. Uzbeks for this purpose use sheep’s worms, sausages are thin. But you can use ordinary artificial shells or pork.
6. We put the finished sausages in the shape of a snail. We pierce. Pour enough water so that it covers the sausages.
7. Sent to the oven. Cook for 2 hours at 150-160 degrees. Also, sausage can simply be steamed.
Recipe 5: Homemade Beef and Rice Liver Sausage
One of the many options for home-made liver sausage with cereal. Rice use small, preferably round. You can take a cut (crushed groats). We use beef offal, but lard. Opponents of pork can take duck, chicken, turkey fat.
Ingredients
• 500 gr. liver
• 300 gr. heart
• 300 gr. lungs;
• 200 gr. sala;
• 1 glass of rice;
• 3 tablespoons of gelatin;
• 3 onions;
• 4 eggs;
• spices;
• 100 gr. water.
Cooking
1. Pour gelatin with water, leave to swell for 20 minutes.
2. Boil rice, cool, do not forget to drain the water. If the cereal is sticky, then you can rinse.
3. Boil liver. You can put everything in one pan. We take out the liver 20 minutes after boiling, we take out the lungs after 40 minutes, and the heart is boiled for longer, and we cook it for exactly an hour.
4. All offal is cooled and cut into pieces for twisting in a meat grinder.
5. Dice the fat and simply fry in a pan with onions until light golden.
6. Pass through the meat grinder all offal and fat with onions. It is advisable to do this at least twice so that the mass becomes homogeneous.
7. In a swollen gelatin, add a glass of hot broth, stir. All grains should dissolve.
8. Add the gelatin broth to the minced meat, put spices, boiled rice, raw eggs, mix.
9. We begin prepared in advance shells (artificial or natural).
10. We make punctures with a needle and boil the semi-finished products for 40 minutes.
Recipe 6: Homemade Sausage Liver Sausage
To make liverwurst sausage with slices at home, you will need chicken hearts, which, if desired, can be replaced with any other. The main thing is that there are pieces. This sausage resembles ham, it turns out very tasty and fragrant. We take any offal, it is better to use a mixture of lung, liver, heart.
Ingredients
• 1.5 kg of offal;
• 0.5 kg of chicken hearts;
• 200 grams of fat;
• 0.4 kg of onions;
• 4 eggs;
• spices.
Cooking
1. Boil the liver, cut into pieces, cool.
2. Boil chicken hearts separately.
3. We cut fat in thin layers, fry in a pan, remove pieces, leave fat.
4. Fry chopped onion in fat after lard.
5. Pass through the meat grinder the boiled liver (except for hearts), lard and fried onions at least 2 times. To make the mass more homogeneous, you can use a blender.
6. Cut the hearts into cubes or just circles, send them to the mincemeat.
7. Add eggs, spices and a glass of broth left after boiling the hearts.
8. We start sausages and you can cook. Since almost all products are ready, it is enough to boil for 20 minutes or bake until crust in the oven.
Recipe 7: Homemade Liver Sausage with Buckwheat
For this dish, we use ordinary buckwheat porridge, boiled in water. We take any liver, wash well and boil until tender.
Ingredients
• 1 kg of boiled liver;
• 400 grams of buckwheat porridge;
• 4 cloves of garlic;
• 2 onion heads;
• salt pepper;
• 300 grams of fat;
• 150 grams of cream or sour cream.
Cooking
1. Fried peeled and chopped onions in a pan with lard, cool.
2. We cut the boiled and cooled liver with pieces for scrolling in a meat grinder.
3. Twist the fat, liver and garlic through a meat grinder 2-3 times. The mass should be homogeneous, like a paste.
4. Add cream to the scrolled minced meat (you can sour cream), put spices and knead well until smooth.
5. Lastly, put buckwheat porridge, mix.
6. We start the prepared shells, tie the edges, make punctures with a needle and send the sausages into the oven for 20 minutes.
7. They can also be simply boiled in water or steamed, the time is approximately the same.
Homemade liver sausage - useful tips and tricks
• To prevent the shell from bursting when cooking sausage, it is necessary to cook it at a low boil. Also do not forget to pierce the sausages with a needle every 10-15 centimeters. If there are air bubbles, then stab directly into them.
• The liver sausage has an unsightly gray color, but it can be easily fixed! Add ground paprika or turmeric to the minced meat. And the product will not only change its shade, but will also become much more aromatic.
• Do not forget that the cooking time for different liver is different. The liver is the fastest to cook, the heart will have to be cooked the longest. And the lungs are the golden mean. In general, the liver can not be boiled in advance, it will perfectly reach the preparedness in sausages.
• There is never much sausage! Filled products can be frozen raw or already cooked. By the way, they make a wonderful filling for pies. You just need to fry the onions and diced sausage, optionally add cabbage, potatoes, rice, buckwheat.
