It is unlikely that anyone will refuse to taste such a homemade sausage.
Chopped sausage with chicken and offal is really tasty, and few people know how easy it is to cook it with your own hands.
This is an original meat product with the addition chicken offal has a unique taste and delicate aroma.
And let your guests guess what such a sausage is made of!
Ingredients:
- 2 large legs
- 0.5 kg of chicken hearts, ventricles, liver
- 8-10 eggs
- 5-6 large onions
- semolina
- butter for frying onions
- spices, salt, black ground pepper taste
- cling film and plastic bags
Offal Chicken Sausage Recipe
1. Separate the leg meat from the bones. Cut it into very small pieces.
For a change, you can cut one leg, and twist the second in a meat grinder.
2. Boil the liver for 5 minutes after boiling, hearts - 10 minutes, stomachs - 20-30 minutes. Salt at the very end of cooking so that they are not tough.
4. Cut the boiled liver into strips, and cut the hearts and stomachs into small pieces.
5. Fry the onion in butter.
6. Add 8 large eggs or 10 small and the same number of spoons of semolina with a slide.
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 the minced sausage in 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, ready-made 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.
Serve delicious with mayonnaise or mustard.
Shop and home liverwurst- heaven and earth. I want this product again and again. It has an amazing meat taste, despite the simplicity and cheapness of the composition. And the technology of preparation is not complicated. But there are still some things you need to know. Let's cook homemade sausage from liver?
Liver sausage at home - general principles of cooking
What liver can be used for sausage: liver, lung, kidney, heart. It is advisable to cut the kidneys and soak in water. You can take any offal: beef, pork, lamb and from any bird. You can also take a mixture. To smooth the taste, minced meat is added lard or fat.
What else is put in liverwurst:
Onions, garlic, sometimes other vegetables;
Cream, sour cream;
Spices can be added any, to your taste. For filling, artificial or natural casings are used. For liver sausage, it is preferable to take the intestines, as it turns out especially tasty in baked and fried. But the natural shell must be able to clean and prepare. To do this, the intestine is turned out, covered with salt, then the mucous layer is scraped off. The cleaned casings are soaked for a day in an acetic solution to remove odor, the water needs to be changed periodically.
Recipe 1: Homemade Liver Sausage
A simple recipe for homemade liver sausage, which is prepared on the basis of boiled offal. The number 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 onion;
Black pepper, salt;
300 grams of cream.
Cooking
1. We wash all offal. Cut the heart and lung into pieces and put in a saucepan. We do not touch the liver yet. Fill with water, boil for an hour. Cool down.
2. We pass lard through a meat grinder, separately fresh liver and peeled garlic.
3. Put the lard in a pan, fry until the fat is melted.
4. Cut the onion into cubes, send to the fat. Fry until light brown.
5. We pass boiled offal through a meat grinder.
6. Mix the chopped liver with the rest of the liver, fried onions and lard. Pour in the cream, put the chopped garlic.
7. Add salt, pepper to the minced meat, mix.
8. We fill the prepared shells, tie the ends. Now we pierce the sausages with a needle and boil for 40 minutes. You can simply fold it into a baking dish and send it to the oven at the same time.
Recipe 2: Homemade Liver Sausage with Bacon
Another option for homemade liver sausage, which requires sour cream, as well as chicken eggs. It is desirable to start such minced meat in natural casings. We take liver already boiled.
Ingredients
2 kg of liver;
500 grams of sour cream;
4 bulbs;
300 grams of fat;
1 spoon of salt;
1/3 spoon of pepper.
Cooking
1. Cut the fat into cubes, fry until golden brown and take out the pieces. Cool down.
2. Cut the onions finely, fry in the melted fat from the fat. Cool down.
3. We pass the fried lard through a meat grinder with large holes on the grid. There should be pieces.
4. We replace the large mesh in the meat grinder with a small one, skip the liver.
5. Mix prepared bacon from fried lard, liver, add raw eggs, salt and pepper. Stir well.
6. Put sour cream and stir again. We let the mass stand for an hour in the cold so that the liver absorbs the sour cream. The 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 Liver Sausage at Home
Artificial casings can also be used for boiled homemade liver sausage. You need to grind the minced meat as finely as possible, it is better to use a blender. But if it is not there, then pass through a meat grinder 2 times.
Ingredients
1.8 kg of liver;
1 kg pork cheek;
40 grams of salt;
2 spoons of sugar;
0.3 tablespoons of a mixture of peppers;
2 onions;
A pinch of coriander.
Cooking
1. Cut the liver into pieces that will go into the meat grinder. We put it in a saucepan, fill it with water and cook for an hour. Cool the pieces, do not pour out 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 in the broth. The amount depends on the resulting minced meat consistency. On average, it takes from 200 to 400 grams. Knead the mass, the liver absorbs moisture well.
5. We stuff the shells with minced meat, tie the ends, make punctures.
6. Boil the sausages in boiling water for an hour, then take them out, cool and you can take a sample!
Recipe 4: Uzbek liver sausage "Khasip" homemade
Liver for sausage Uzbeks use any, but not pork. It is understandable, the use of this product is not provided for by religion. Fat is used fat tail.
Ingredients
1 kg of liver;
300 grams of beef or lamb;
200 grams of fat tail fat;
1 glass long rice;
2 onions;
1 bell pepper;
Salt, thyme, paprika;
Add garlic to taste.
Cooking
1. Boil the rice until tender, but the grains should not boil. Drain the broth, but do not throw it away. It is quite sticky and is perfect for minced meat.
2. Leaver, fat tail fat and pass the meat through a meat grinder. If you add garlic, then you can also chop it right away.
3. We clean the onion and pepper, cut it very finely and throw it into the minced meat.
4. Add spices, knead and add rice water to make the minced meat softer and lighter.
5. Stuffing the guts. Uzbeks use sheep's casings for this purpose, the sausages are thin. But you can use ordinary artificial casings or pig casings.
6. Stacking ready-made sausages in the shape of a snail. We pierce. Pour in enough water to cover the sausages.
7. Send to the oven. We cook for 2 hours at 150-160 degrees. You can also simply steam the sausage.
Recipe 5: Liver Sausage at Home "Beef with Rice"
One of the many options for homemade liver sausage with the addition of cereals. We use small rice, round is better. You can take a cut (crushed cereal). We use beef offal but pork fat. Opponents of pork can take duck, chicken, turkey fat.
Ingredients
500 gr. liver;
300 gr. hearts;
300 gr. lungs;
200 gr. fat;
1 glass of rice;
3 tablespoons of gelatin;
3 onions;
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 turned out to be sticky, then you can rinse it.
3. Boil the liver. You can put everything in one pot. We take out the liver 20 minutes after boiling, take out the lungs after 40 minutes, and the heart is cooked longer, and we cook it for exactly an hour.
4. Cool all offal and cut into pieces for twisting in a meat grinder.
5. Cut the lard into cubes and simply fry in a pan with onions until light golden.
6. We pass through the meat grinder all offal and lard with onions. It is advisable to do this at least twice so that the mass becomes homogeneous.
7. Add a glass of hot broth to the swollen gelatin, stir. All grains should dissolve.
8. Add gelatin broth to minced meat, put spices, boiled rice, raw eggs, mix.
9. We fill the shells prepared in advance (artificial or natural).
10. We make punctures with a needle and boil semi-finished products for 40 minutes.
Recipe 6: Homemade Liver Sausage “With Pieces”
To make liver sausage with pieces 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 offal;
0.5 kg of chicken hearts;
200 grams of fat;
0.4 kg of onion;
Cooking
1. Boil the liver, cut into pieces, cool.
2. chicken hearts boil separately.
3. Cut the fat into thin layers, fry in a pan, remove the pieces, leave the fat.
4. Fry the chopped onion in fat after the fat.
5. We pass boiled liver (except hearts), lard and fried onions at least 2 times through a meat grinder. To make the mass more homogeneous, you can use a blender.
6. Cut the hearts into cubes or just circles, send them to the minced meat.
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-made, it is enough to boil for 20 minutes or bake until crusty in the oven.
Recipe 7: Homemade Liver Sausage with Buckwheat
For this dish, we use the usual buckwheat porridge, boiled in water. We take any liver, rinse 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. Fry the peeled and chopped onions in a pan with lard, cool.
2. We cut the boiled and cooled liver into pieces for scrolling in a meat grinder.
3. We 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 rolled minced meat (you can use sour cream), put the spices and mix well until smooth.
5. Lastly, put buckwheat porridge, mix.
6. We fill the prepared shells, tie the edges, make punctures with a needle and send the sausages to the oven for 20 minutes.
7. You can also simply boil them in water or steam, the time is about the same.
So that the casing does not burst when cooking sausage, you need to cook 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 prick directly into them.
Liverwurst has an unsightly grey colour but it can be easily fixed! Add ground paprika or turmeric to the minced meat. And the product will not only change the shade, but will also become much more fragrant.
Do not forget that the cooking time for different livers is different. The liver cooks the fastest, the heart will take the longest to cook. And the lungs are the golden mean. In general, the liver can not be boiled in advance, it will perfectly come to readiness in sausages.
There is never too much liverwurst! Stuffed products can be frozen raw or already cooked. By the way, they make a wonderful filling for pies. You just need to fry the onion and diced sausage, optionally add cabbage, potatoes, rice, buckwheat.
5 recipes for homemade sausage without the use of intestines - quick preparation and awesome taste! This is not some surrogate from the store, which was mixed with who knows what.
This is really tasty and healthy, and most importantly - a budget chicken sausage, which is very easy to cook at home! The best thing about it is that it will be made from your favorite foods without any unfamiliar additives. In addition, it is perfect for breakfast, in the form of a sandwich.
We noticed that you love do-it-yourself pp recipes, especially meat ones, especially budget ones, especially from Kostya Shirokaya 🙂 So, recipes without intestines are just for you: whole diet from breasts and minced meat, liver, from breast with gelatin and many others.
It is prepared simply and not for long, you only need a blender and you will succeed delicious sausage.
Why is it worth limiting the consumption of purchased sausage?
The hysteria about the dangers of processed meat was especially strong in October 2015, with the BBC reporting that "processed meat causes cancer" and The Sun were not shy about headlines like "The killer in your kitchen." At the same time, WHO, having collected enough scientific data, brought "processed meat" into the list of category 1 carcinogens.
Some more true horror stories: there is a large-scale study that examined the medical records of 262,195 British women, showed that daily use 9 grams of bacon (slightly less than 1 slice) could significantly increase the risk of developing breast cancer: if lung cancer developed in 86% of smokers, then colon cancer developed in "only" 21% of people who eat processed meat.
But stop being scared, let's figure out what happened!
We always love to choose a pink, plain, beautiful sausage and nipples. But it is this color that indicates that the meat has been processed. nitrates and nitrites. This, according to experts, turns a completely harmless raw material into a carcinogen.
So it would be more correct to say that not in principle processed meat is dangerous, because. this is too loose a concept, and meat treated with nitrates.
Scientists believe that semi-finished meat products can be made more traditionally - with the help of banal salt and aging. Of course, this is not profitable for manufacturers because of the time. It is to speed up the cooking process that potassium nitrate (nitrate) and sodium nitrite are used.
By themselves, they are not carcinogenic (natural nitrates are found in many green vegetables like spinach and celery). But during processing, nitrates interact with the elements found in meat (heme iron, amines, and amides) to form nitroso compounds, which damage the cells of the intestinal lining, which can lead to cancer.
The second big danger is trans fats.
Manufacturers need denser fats for a certain structure of products, so they started to enrich with hydrogen liquid oils Omega 6s are “partially hydrogenated oils”, those same trans fats, the molecular structure of which our body cannot decompose. Most of them develop inflammation, and also have the bad feature of blocking the arteries. By the way, they were banned (not about Russia).
Lots of salt. We are not against salt, but it should be in adequate amounts.
Kostya Shirokaya is not yet ready to put an equal sign between the words "meat products" and "cancer". All this is still being studied, but we still advise limiting children from purchased sausage and feeding them according to our recipe, because back in 1994, American epidemiologists found that just one hot dog a week increases the risk of developing brain cancer in children, especially when deficiency of certain vitamins.
The most delicious cooking recipes
Useful even for children
Before you is Her Majesty pp milk boiled from breast / fillet in cling film!
This is a real, canonical pp breast sausage with simple recipe! The calorie content of boiled is also small (per 100 gr.): 223 kcal., 15.5 gr. protein, 16.2 gr. fat, 2.4 gr. carbohydrates.
Most importantly, do not be afraid - this boiled sausage will be without a gut!
- chicken fillet/ breast - 500 gr.,
- cream 10% - 200 ml. (can be replaced with milk - 100 ml.),
- egg whites - 2 pcs.,
- beetroot juice- 30 ml.,
- garlic - 1 clove,
- salt - 1 tsp,
- pepper - a pinch.
It is important: we add beetroot juice for a more familiar reddish pink color and delicate taste.
But did you know that most people pay attention to the color of the meat, preferring red-pink tones, although this is exactly what should be avoided!
How to do:
In a blender, carefully chop the chicken fillet and garlic: if you find veins, pieces of muscle and fat, take it out, so the sausage will be much tastier and more uniform.
Add cream or milk to the resulting minced meat and continue to beat again until smooth.
Also continuing to beat, add one protein to the mass, beetroot juice and spices. This is what the consistency should look like:
On a cling film (folded 2-3 times), spread the mass with a spoon and form a sausage.
This is convenient to do, just wrap the film and tie the edges. Just in case, we will pack the sausage in one more layer of film.
Boil water in a large saucepan, lower the sausage and bring to a boil again. Next, you need to cook the sausage over low heat for about 30 minutes.
The most pleasant part: we take out the finished sausage, cool it (it is better to be patient and not put it under cold water, but put the boiled product in a colander and let it cool completely).
Economical diet in foil in the oven
Beauty liver sausage made from stomachs and liver is tasty, easy to prepare and economical in terms of money!
Calories per 100 gr.: 258 kcal., 15 gr. protein, 22 gr. fat, 0 gr. carbohydrates.
offal sausage and proper nutrition- why not? Offal is actually more than pp, but many do not know about it! The calorie content of offal is lower than that of meat, but useful minerals and vitamins - much more.
For example, the liver contains great amount vitamins useful to our body, incl. and fat-soluble, such as E, A and D. It contains all kinds of amino acids, and enzymes and B vitamins, and many others. etc. The disadvantage of this offal is in its taste and smell, which not everyone likes, but you can get rid of them by soaking this offal in cold water for several hours.
Dishes prepared from the liver are recommended for patients with anemia, gastritis and other diseases of the gastrointestinal tract, as well as for those who are prone to thrombosis and all kinds of inflammation. Chicken liver helps to relieve overwork and is recommended for diseases of the respiratory organs.
By the way, the liver is a dietary product, it contains only 125 kcal per 100 g. product. Also, when preparing these sausages, we will not use lard or fat. An additional plus is that these sausages are perfect for children and expectant mothers!
Ingredients for fast food chicken sausage:
- foil (durable),
- chicken liver- 300 gr.,
- chicken ventricles- 300 gr.,
- corn grits (dry) - 1/2 tbsp.,
- egg whites - 1 pc.,
- refined vegetable oil - 2 tbsp. l.,
- garlic - 2 cloves,
- onion - 1 pc.,
- salt - 1 tsp,
- pepper - a pinch.
How to cook at home:
Finely chop the onion and lightly fry in sunflower oil until golden. Let's cool until room temperature.
corn grits the finest grinding, pour boiling water at the rate of 1 to 2 (for 1 part of the cereal 2 parts of water) and leave to cool. Throw on a sieve to glass excess liquid.
Cut the liver into pieces and combine in a blender with fried onions and dried finished corn porridge. Next, turn on the blender and grind the whole thing to homogeneous mass.
We take the foil and cut it into pieces (depending on the desired size of the sausage, optimally - 20 by 40 cm), and grease with oil so that the sausages do not stick. We also need a cylindrical object that is not a pity to get dirty, for example, a wooden pusher. And with the help of this we form bags with objects.
Put minced meat in the resulting bag and twist. Makes about 4 sausages! Here is such a "clapperboard" should turn out:
We put them on a baking sheet, pour 0.5 cups of water on a baking sheet. We heat the oven to 250 degrees. We put the sausages in the oven. After 10 minutes, lower the temperature by 120-130 degrees and cook them for another 30 minutes. After they have passed, turn off the oven and leave the sausages there for 10-15 minutes to “reach”.
Believe me, such a sausage is tasty and hot, as a main course, and cold, like a cool non-calorie supplement for sandwiches. Especially if spread on a piece of bread tomato sauce, add a piece of cucumber, and on top of a slice of such a sausage!
Delicacy
This is a very simple dish with extremely unusual taste- do not be ashamed to put it on the table in front of the guests, because the aroma of this snack will be simply amazing.
Calories per 100 gr.: 200 kcal., 27.9 gr. protein, 10 gr. fat, 4.4 gr. carbohydrates.
Ingredients:
- food film,
- chicken fillet - 3 pcs.,
- pitted prunes - 10 pcs.,
- cheese - 80 gr.,
- fresh herbs, salt and pepper - to taste.
Recipe step by step:
Unusual minced meat in a slow cooker
To prepare this yummy, you need a minimum of attention - that's why the slow cooker is good! We will make minced meat ourselves 😉
- sleeve for baking,
- chicken breast- 500 gr.,
- chicken drumsticks- 3 pcs.,
- milk - 30-50 gr.,
- flaxseed flour - 1 tsp,
- sugar, pepper and salt - 1 pinch,
- seasonings for chicken - to taste.
How to cook:
Thoroughly rinse the breast and drumsticks under cold water. Be sure to remove the skin from them, take out the bones and cut into pieces, throw into a blender and grind everything until a homogeneous mass.
Salt this chicken mass, pepper, add your favorite spices and a little flax flour. We mix everything well. Please note that the minced meat should not be too thick.
Now add milk.
We take a sleeve for baking, make an incision in it on one side and put our mass there.
Now we wrap the sleeve filled with minced meat like a sausage and tie its ends. Next, you need to put it in the refrigerator for 1-2 hours so that it does not “smear” during cooking.
After we take out the sausage and put it in the multicooker bowl. Fill it with water (3 fingers above the sausage itself), close the lid. We select the “multi-cook” mode and set the timer for 50-60 minutes at a temperature of 90 degrees. We press "start" and wait until the sausage is cooked.
When the dish is ready, wait until it cools down, and be sure to send it to the refrigerator for at least one hour. Home chicken sausage prepared and ready to use. It can be served with any main course or vegetable side dish.
Dry-cured at home
It is quite possible to make homemade sausage without intestines. If you do not have a casing, then it can be replaced with ordinary gauze - the meat is not stuffed into the intestine, but is tightly wrapped in several layers of gauze, after which it is hung up to dry.
But our opinion is too confused and extremely dangerous product for own cooking, because there is a very high probability that some kind of muck will start in your fragrant sausage.
Compound:
- chicken fillet - 500 gr.,
- large sea salt- 0.5 kg.,
- ground pepper, thyme with rosemary - 1.5 tablespoons,
- Bay leaf- 3 pcs.,
- cognac - 1/4 tbsp.,
- port wine - 1/4 tbsp.
Step by step recipe:
All ingredients (except meat) must be mixed with alcohol. We pour half of the resulting mixture into the form in which we will store our balyk (preferably glass), put the meat on it, and pour the remaining half of the mixture over it. Next, we close the whole thing with a film and send it to the refrigerator for 12 hours.
After the lapse of time, the fillet is taken out of the refrigerator, washed from salt, dried with a towel. Next, we do the following feint: wrap the meat in gauze or a clean towel, return it to the link in the refrigerator for another 12 hours. You can hold on a little longer. And then we take it out and eat with pleasure:
Video
Visual recipes:
Bon appetit and health, dear readers!
Meat and fat
Description
Liver sausage is incredibly delicious natural product made from beef offal. Also, such an amazing snack can be made from pork internal parts, and the head is often used for this purpose. In both cases, the sausage comes out as a real delicacy, which is impossible to resist. This is an amazing snack! You can easily treat guests with it during the holidays, as well as just have a snack at lunchtime.
Very often, cereals are used to make liver sausage at home. This allows you to increase the number minced meat and slightly diversify the taste. Often, buckwheat and rice are taken as cereals, and some housewives even manage to use semolina.
It is worth paying attention to the fact that often homemade liver sausage has an unsightly in gray. However, every housewife can change it without using any harmful dyes. So, if ground paprika or turmeric is added to ground beef, the delicacy will noticeably change in color. It will acquire a bright orange hue and become very attractive in appearance. And thanks to these ingredients, the sausage will become more fragrant.
Many professional chefs recommend doing sausages in natural intestines. However, if you cook a liver product in an artificial casing, it will be no less tasty. In addition, when using the intestines, it takes more time to cook homemade sausage, since the natural casing requires preliminary special preparation.
To start creating liver sausage at home, we suggest that you first study the recipe below. In it you will find a technological instruction with a photo, with the help of which you will be able to quickly complete cooking!
Ingredients
Steps
First of all, you will need to boil pork or beef offal. It is worth noting that the preparation of each part of the liver will take a different time. If the heart cooks for a long time, then the lungs and liver will cook many times faster. By the way, the last offal can not be cooked at all, since it can easily reach readiness directly when cooking sausages.
While the ingredients are cooking, prepare onion. Remove the husk from it, then rinse the vegetables under the tap. If you decide to add garlic to the sausages, then bring it to the required state at this stage too..
Now take the boiled offal, cut them into small pieces and twist through a meat grinder. Cut the onion into slices and chop in the same way.
Transfer the minced meat to a convenient container and mix well.
After that, pepper the liver mixture. For this purpose, it is recommended to use freshly ground pepper, as it has a strong aroma..
Next, add chicken eggs to the ground liver. Their number depends entirely on the volume of minced meat. Stir the resulting mixture thoroughly.
Then add fat sour cream to the minced meat. It is recommended to use home origin.
Once all the ingredients have been added to the bowl, stir the mixture very well to dissolve all the spices. You should get approximately the same mass as in the photo below.
Now prepare the casing for the sausage and cut it into pieces. The length of the strips depends on what size you want to get the finished sausage product..
Stuff the soaked shell with the previously prepared liver mince. It is not necessary to stuff sausages tightly, otherwise they will burst during cooking. Be sure to tie the edges of the formed meat products with a strong thread.
After that, place the finished sausages in a saucepan, fill with cold water and send to boil on the fire.
Never let the liquid boil. Otherwise, the products will fall apart as shown in the photo below.
Remove the cooked delicacy from the water and put on a plate. Leave sausages for some time to cool.
In the meantime, preheat the oven to one hundred and fifty degrees Celsius, then send the cooled sausages laid out on a baking sheet into it. At this temperature, the products should be baked for forty minutes..
Remove the finished baked delicacy from the oven and leave it in a convenient place to cool.
Delicious homemade liver sausage is ready to eat. This is how a liver treat should look like sliced. Before serving, decorate the sausages with fresh herbs for appetizing.
Enjoy your meal!
I'll tell you about my successful experiment with the composition when preparing homemade sausage.
I cook sausage without using the casing (I’m a little disdainful, and it’s not so easy to get it, plus troubles with filling).
A set of products for cooking is very affordable and budget.
As a basis, I took chicken breast and giblets (ventricles and hearts). I think that you can experiment with the composition more, and for example, add chicken liver to the composition.
Cooking:
1. In a bowl, mix salt, spices (ground black pepper, mixture for cooking chicken)
2. I grind garlic and onions in a meat grinder (so that there are no tears when working with onions, I take cold water into my mouth).
3. I grind pork.
4. I scroll the giblets and fillet (this is the order of scrolling that I chose considering the behavior of the products inside the meat grinder: the fillet will clean everything that was before it - the remains of onions and garlic, fat from pork, and blood and residues from powders).
5. The resulting mass is thoroughly mixed and compacted (I take part of the mass and throw it into a bowl so that it fights off and compacts).
6. I take a sleeve for baking. I cut it on one side so that it becomes a sheet (canvas). I spread the stuffing in the form of a loaf.
7. I wrap the resulting "loaf" in a film. I fasten around the edges.
8. I carefully wrap the resulting “candy” with foil (because the film is not uniform, we will try to keep all the juices as much as possible with foil.
9. I spread it in a saucepan. I fill it with cold water. I let it boil and immediately reduce the intensity of the fire. My sausage languished for about 2 hours.
10. I take out the finished sausage and let it cool. Let it cool completely.
11. I open the foil and film.
12. Sprinkle spices on parchment: turmeric, paprika, curry, garlic, ginger. I put out the sausage. I coat with spices. I wrap it up and put it in the fridge overnight.
13. And here she is! In the morning, we are waiting for homemade sausage, delicious smelling, delicious, real meat.
I can't really tell by the number of servings. Everyone has a different appetite. But it is quite weighty (in the photo with a saucepan, it fits back to back in an 8 liter saucepan), and in the last photo there is a plate with a diameter of 26 cm. Estimate the sizes and portions yourself)
Interesting discoveries to you!
Time for preparing: PT02H30M 2 hours 30 minutes
Approximate cost per serving: 400 rub.
