Liver sausage at home turns out much tastier than store-bought. At the same time, household members know exactly what was used in the preparation. natural products, without harmful additives and dyes.
Homemade classic liver sausage
- boiled liver - 2 kg;
- onion - 3 units;
- eggs - 16 units;
- sour cream - 500 gr;
- cleaned intestines - 5 units (6 m each);
- salt - to taste.
Peel the onion and cut into small pieces. Grind together with the liver in a meat grinder. If you want to get more homogeneous consistency sausages - chop twice.
We drive into meat preparation eggs, mix everything thoroughly by hand.
We compact the sausage blank tightly into the washed intestines, adjusting the size of the products by tying the intestines into a knot. Boil them over low heat for 40-60 minutes - the time depends on how you are going to serve them: boiled, later fried, or baked.
Prefabricated recipe
This type of sausage is considered to be of the highest quality. The homemade product turns out to be very tasty, and most importantly, it is made exclusively from natural products.
Making sausage is not that difficult:
- beef liver - 330 g;
- veal -250 gr;
- pork - 380 gr;
- milk - 50 g;
- egg;
- onion;
- wheat flour - 20 g;
- sugar, salt, pepper, nutmeg ground;
- ready-made (collagen) casing for sausages.
We set the water to heat up in advance so that in the future you don’t have to wait for it to boil and quickly boil semi-finished products.
Prepare the minced meat by chopping the product with a blender. First we chop the liver, then add the beef, and finally the pork.
Beat in the egg, pour in milk, a mixture of prepared spices and flour.
Cutting off required amount shells - approximately 25 cm for the above quantity of products. We lower it into the already heated water for a minute or two. During this time, it will become elastic, suitable for assembling the sausage. We tie one end with a nylon thread or a tourniquet, fill the mold, tying it in several places to adjust the size of the products.
The water in which they will be cooked should not boil. The water temperature should not exceed 85-90 degrees. The process will take 45 minutes. Remove the sausages and cool under running water cold water. Then dry it with paper towels, leave it to “rest” on the table for half an hour, then place it in the refrigerator overnight.
On a note. The collagen shell is edible.
How to cook with bacon?
It is worth noting that lard increases the calorie content of the dish:
- chicken liver - 500 g;
- egg;
- garlic cloves - 5 units;
- bulb;
- lard - 100 g;
- salt pepper;
- flour - 1 table. l.;
- semolina- 2 tables. l.
We wash the liver and cut it small cube. Using a blender, chop the peeled onion and garlic cloves. The bacon also needs to be cut into small cubes. Mix all products with dry ingredients, season and salt. Mix the whole mixture thoroughly by hand so that the components are thoroughly mixed together. Leave for some time (30-40 minutes) so that the flour and semolina absorb excess liquid.
We fill the shell with the blank and tie the edges. Place on the nozzle for steam cooking, use a toothpick to make 3-4 holes along the length of the sausage so that steam can escape from them. Cook for a couple of minutes 40-50. Then let cool for about half an hour.
On a note. If it is not possible to use a natural casing, you can use cling film. To do this, the film is wound several times on a rolling pin, leaving a free edge on one edge - it will then need to be tied. The length of one casing is suitable for one sausage.
Boiled liver sausage
Make boiled liverwurst and serve it with sandwiches, or just as a side dish - what could be tastier!
Juicy sausage is made using 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 each;
- allspice - 3 peas;
- eggs - 2 units;
- sour cream 25% - 500 g;
- salt, pepper mol.;
- sausage casing.
Rinse the liver thoroughly, cut into small pieces, and place in boiling water for a quarter of an hour. There is no need to salt the water. Remove the pieces and let them cool.
Meanwhile, chop the pork and boil for half an hour without salt.
Place all the spices in a mortar, add salt and grind thoroughly.
Using a meat grinder, grind all semi-finished products and mix together. Also chop the onion and garlic, beat in the eggs and add spices, add sour cream. Mix everything well by hand.
The sausage preparation is ready. All that remains is to fill the shells with it and boil at 95 degrees. within 40 minutes.
On a note. It is convenient to fill the shells using a meat grinder: the shell is pulled over a special plastic attachment, the knives and grate are removed from the meat grinder, the workpiece is passed through a screw and passes through the attachment directly into the shell. It is important to first release the air by rolling the meat almost to the nozzle, and then putting the casing on it.
With beef and rice
- minced beef - 300 gr;
- rice - 30 g;
- garlic - 1 large clove;
- drain oil - 20 gr.;
- salt pepper.
IN hot water add rice and boil until done.
Place the minced meat in a blender bowl, squeeze the garlic into it, add salt and pepper.
Transfer the finished cereal to the meat, mix, and beat a little on the bottom of the bowl.
We put the workpiece in a shell, put it in a double boiler and cook for 40 minutes.
On a note. The shell can be gauze moistened with water. The workpiece is simply carefully wrapped in it, forming a sausage.
With buckwheat
- a glass of buckwheat;
- 2 glasses of water for boiling cereals;
- salt;
- bulb;
- animal fat/fast oil/drain oil (for sautéing) - 2 tsp;
- liver (any) - 500 gr.;
- heart (any) - 300 gr.
We wash the buckwheat and set it to cook, add a little salt.
While the cereal is cooking, let's get started the following ingredients: Peel and finely chop the onion, sauté until transparent.
We wash the liver and heart, chop it finely, removing veins and films, or pass it through a meat grinder. Combine with spices, salt, sautéed onions. By this time the buckwheat will be ready, transfer it to the liver preparation.
Before serving, drizzle with melted butter.
On a note. Lard can be added to any version of the recipe. liver sausage to give it more juiciness. The quantity is adjusted to taste - if you like it juicier and fattier, add about half the weight of the rest of the liver. If you want a less fatty snack, add a small piece.
Liver sausage with pieces
Liver sausage with pieces is prepared quite simply - the meat parts are not crushed into minced meat, but cut into small cubes, mixed with spices and rammed into a casing in this form.
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 and cut into small pieces (if the by-products are large). Boil in salted boiling water for 10-15 minutes. Cool, cut into cubes of approximately 5-7 mm, mix with the rest of the ingredients. We fill the shell, boil it in the same water for about 20 minutes, then transfer it to a mold, pour a couple of ladles of broth into it and simmer in the oven for another third of an hour.
Sausage is a favorite product for many. However, its manufacturers are not all conscientious and add all kinds of ingredients to the composition. harmful additives. Therefore, I suggest making sausage at home yourself.
Recipe contents:
Store-bought and homemade sausages are heaven and earth. Home product I want to eat again and again, which cannot be said about industrial food. Homemade sausage has amazing taste, consistency and aroma. In addition, the cooking technology is not at all complicated. However, you should still know some secrets and subtleties in order to homemade sausage turned out excellent.
- For sausage you can use any meat products and offal: liver, lung, stomachs, kidneys, heart. By-products can be any: beef, pork, lamb or combined.
- To smooth out the taste and juiciness of the sausage, add fat, cream or lard.
- If kidneys are added to the sausage, they are first cut and soaked in water.
- It is better to take freshly ground spices, so they will not have time to dissipate before cooking and will add aroma and aftertaste to the sausage.
- You can use homemade sausage in the same way as store-bought sausage. For preparing cold appetizers, sandwiches, salads and hot dishes.
- The minced meat must contain a binding ingredient: egg, starch, semolina, cheese.
- It is also possible to add additional ingredients to the sausage, such as garlic, herbs, mushrooms, nuts, and cereals.
- If there is no food casing, then for cooking sausages without intestines they use cling film or plastic bag, and for baking in the oven - foil or baking paper.
- The product can be made from tender and homogeneous minced meat or from chopped products. It depends on your preference.
- Cool down finished product after cooking at room temperature. Then it is put in the refrigerator for several hours.
- Sausage is stored in parchment paper or tightly wrapped bag in the refrigerator for about a week.
- Calorie content per 100 g - 294 kcal.
- Number of servings - 3 pcs.
- Cooking time - 1 hour
Ingredients:
- Chicken stomachs - 300 g
- Chicken hearts - 300 g
- Chicken liver- 300 g
- Pork lard - 200 g
- Garlic - 2 cloves
- Eggs - 1 pc.
- Salt - 1 tsp. or to taste
- Black ground pepper- a pinch or to taste
Making homemade sausage from offal
1. Wash by-products under running water. Remove fat and films. Dry thoroughly with a paper towel and place in a food processor with a cutting blade attachment.
2. Process the ingredients until smooth and homogeneous. This process can also be done using a meat grinder. Also twist or grind the lard with a food processor.
3. Peel the garlic and pass through a press. Add to the minced meat.
4. Season the offal with salt and ground pepper. If desired, add additional herbs and spices to taste. Also add one egg.
5. Mix the products well until smooth.
6. I suggest boiling the sausage. Therefore, if there are intestines, fill them with minced meat. If not, then take a piece of cling film and place a portion of minced meat on it.
7. Roll the food into a sausage and secure the edges. Tie the sausages with threads at a short distance from each other. This process is optional. He only gives beautiful shape sausage.
It is unlikely that anyone will refuse to taste such homemade sausage.
Chopped sausage with chicken and giblets is really tasty, and few people know how easy it is to prepare it yourself.
This is an original meat product with the addition chicken by-products has a unique taste and delicate aroma.
And let your guests wonder what this sausage is made of!
Ingredients:
- 2 large legs
- 0.5 kg of chicken hearts, gizzards, livers
- 8-10 eggs
- 5-6 large onions
- semolina
- butter for frying onions
- spices, salt, ground black pepper to taste
- cling film and plastic bags
Recipe for chicken sausage with offal
1. Separate the leg meat from the bones. Cut it into very small pieces.
For variety, you can cut one leg and twist the second in a meat grinder.
2. Boil the liver for 5 minutes after boiling, the hearts for 10 minutes, and the stomachs for 20-30 minutes. Add salt at the very end of cooking so that they are not tough.
4. Cut the boiled liver into strips, and just cut the hearts and stomachs into small pieces.
5. Fry the onion for butter.
6. Add 8 large eggs or 10 small ones and the same number of heaped spoons of semolina.
7. Salt, pepper, add pepper and your favorite seasonings.
8. Now make thick sausages by wrapping the minced meat in cling film in 2-3 layers. Tie each loaf into a bag, after releasing all the air.
9. Place chopped sausage V large saucepan with water and cook over medium heat at a temperature of 85-90 degrees for 40 minutes on one side, then turn over and cook for another 40 minutes on the other side.
In total, the finished chicken sausage with offal is 2.4 - 2.6 kg.
Let it cool and then put it in the refrigerator overnight.
Store in a container or wrapped in foil for several days in the refrigerator.
For more long-term storage You can freeze it in the freezer, and then let it thaw overnight in the refrigerator and eat it.
Serve delicious with mayonnaise or mustard.
Bon appetit!
They're probably nostalgic for delicate taste liverwurst. In the USSR, the whole country bought this meat product. It was loved for its soft consistency, satiety and affordability. Today, markets and store shelves are replete with these products, but the quality leaves much to be desired. After all, the composition contains about 30% meat or liver, everything else is soy protein, starch, various thickeners, artificial additives that improve presentation.
In order not to poison your body with low-quality purchased “delicacies”, it is easier to make healthy food on your own. Don't think that liverwurst is difficult to prepare. It's easier than it seems. There is an incredible amount of interesting and delicious variations. You can use liver and offal (pork, beef, chicken, turkey). Knowing the technology, you can create a useful, safe and nutritious product. Make your family happy amazing recipes, which you will meet in the article.
Homemade liver sausage from chicken stomachs
The product has a soft consistency and can be used as independent dish, and as a snack for drinks. Start your breakfast with a healthy meal. Ingredients:
- kilogram of chicken stomachs;
- three yolks;
- lard (one hundred grams);
- 4 cloves of garlic;
- starch (30 g);
- food gelatin (tablespoon);
- set of spices: black pepper, salt, nutmeg.
Instructions
We remove the film from the stomachs and clean them of impurities. Cut the pieces together with lard and grind in a meat grinder. If you wish, you can omit adding fat, but in this case, liver sausage prepared at home will not be juicy. Pour starch, gelatin into the crushed mass, beat in the yolks and all the spices. Mix well.
Place the minced meat on cling film and carefully roll it into a roll. To prevent the inside from slipping out, we tie the ends with thread. Place the formed product in a baking sleeve and immerse it in water. After boiling, cook for 1.5 hours. Let the product cool at room temperature without removing it from the bag, and place it in the refrigerator for 4-5 hours. After the specified time, the delicacy is suitable for consumption.
Liver sausage: pork by-products recipe
Do you want to remember the taste of real Soviet-era liver sausage? We suggest making the product yourself from available ingredients. So, we need:
- pork or beef liver(half a kilo);
- 300 g each of lung and heart;
- 150 g lard;
- four eggs;
- onion(large head);
- seasonings: ground black pepper, garlic salt, thyme, oregano;
- intestines about a meter or collagen membrane.
For the decoction: carrots, onions, bay leaves, parsley root.
Organization of preparation
Boil the liver separately for 20 minutes. In another pan - lungs with heart, about 40 minutes. When all the by-products are ready, you need to make minced meat from them, adding lard. We put sautéed onions, eggs, and all the spices in it. We fill the pre-cleaned intestines with the resulting mass. You determine the size of the sausages yourself. We tie the edges and make small punctures in the middle. Pour in the vegetable broth and let it simmer for half an hour. Before serving, the liverwurst should be well cooled. Enjoy the delicate taste!
The third version of the liver delicacy
Introducing interesting recipe, which has been tested several times. Try it, it won't disappoint you! It is advisable to buy all offal chilled. Required ingredients:
- kilogram of cow heart;
- assorted chicken, beef, pork and turkey liver - 1.5 kg;
- 200 g each of light and lard;
- a glass of heavy cream;
- three eggs.
You will need onions (two heads), garlic (4 cloves) and potato starch as a natural thickener (50 g). For spicy taste needed: bay leaf, ground nutmeg, black or red pepper, salt. You can’t do without intestines; you can use belcozin (a harmless artificial casing) instead.
Step by step process
All offal must be washed and chopped. Place the heart in one container - cook for 1.5 hours, in another - liver with lungs, cook for half an hour. When internal organs The animals will be soft, pass through a meat grinder with fat. It is advisable to do this several times so that the minced meat is very soft. This will make the liver sausage (homemade) more tender.
Then add the grated onion and garlic, beat in the eggs. Mix the filling thoroughly, pour in the cream (you can use sour cream). Season with spices at your own discretion. Now we move on to the final stage - filling the intestines or shell. Rinse first, cut into small pieces (optional).
Fill with minced meat, secure the ends tightly with thread or thin rope. Don't forget to make a few holes in the middle to allow steam to escape. Immerse in vegetable broth or hot water and cook for 60 minutes. When serving, liverwurst can be fried in butter. Very tasty and useful product home production. You can be proud of your culinary talent!
Recipe for chicken meat and liver in a slow cooker
If you have such a unit in your kitchen, you are very lucky. After all, with a multicooker it is much faster and easier to prepare dishes, even sausage. Required components:
- three legs;
- liver (700 g);
- four eggs;
- milk (30 ml);
- gelatin (30 g);
- spices to taste.
Sequencing
Remove the skin from the legs, remove the bones, cut the fillet and mix with pieces of liver (also chicken). Make minced meat using a meat grinder, add the remaining ingredients. You will get a liquidish mass, which should be poured into a sleeve (baking bag), and the ends should be tied tightly with thread.
Place a terry or silicone towel on the bottom of the combine to avoid damaging the coating. Pour boiling water, set the “Extinguishing” mode and the time interval to 90 minutes. After finishing cooking, the liver sausage should lie in the refrigerator for at least four hours. Use for its intended purpose, and also as a filling for bakery products(pizza, pie).
Nutritionists and doctors do not advise overusing this product, since it contains a lot of bad cholesterol, like any deli meat. IN small quantities Homemade liver sausage will be beneficial and enjoyable. Recipes will add to the collection of your favorite dishes!
Calories: Not specified
Cooking time: Not indicated
There were times when sausage, incl. and liver, bought in stores. But, alas, in these days There are few people who decide to buy it. IN best case scenario, especially the liver product, is bought only for pets: cats and dogs. But if liverwurst is well prepared, it can be quite appetizing and tasty. Therefore, every housewife should be able to prepare this tasty, and most importantly healthy product at home on her own.
Homemade liver sausage is being prepared, the recipe for which I offer from various animal by-products. Previously it was called the liver, but today there can be completely different insides. They differ in the set of products: heart, stomach, kidneys, liver, lungs. In addition to these ingredients, animal fats are added to the sausage: eggs, lard, butter.
Cooking sausage is not difficult at all. Moreover, for this process it is not even necessary to have intestines (shell). And today I will tell you how to do this. It is stored for 7 days, and retains freshness all this time. But just cover it with a lid or film to prevent it from weathering.
- liver – 250 gr.,
- chicken gizzards– 250 gr.,
- chicken hearts– 250 gr.,
- pork lard – 250 gr.,
- garlic – 3 cloves,
- eggs – 1 pc.,
- salt - to taste,
- ground black pepper - to taste.
Recipe with photos step by step:
Liver (liver, stomachs and hearts) you can choose any animals that are available. You can also vary the ratio of products yourself. 
Wash the offal, dry it and grind it through a meat grinder. 
Also mince the lard. 
Peel the garlic and squeeze through a press. 
Season the minced meat with salt, pepper and beat in the egg. 
Mix the ingredients well so that they are evenly distributed. 
Next, form. If there are guts, fill them. If not, then take a piece of cling film and place the minced meat on it. Determine the quantity yourself. You can make the sausage thin and long, or thick and short. 
Wrap the minced meat in cling film and secure it well at both ends. If desired, tie the sausage with threads at any distance, as shown in the photo. Place the sausages in a pan of water and cook after boiling for 1 hour. 
Cool the finished sausage, unwrap it, cut it and serve.
