Liver sausage at home. Recipe

We like to talk about a balanced diet, a healthy diet that is saturated with all the macro and microelements necessary for the human body. But almost always we imagine various complex products and forget that the main natural source of these elements are ordinary, simplest natural products, such as, for example, liver. Today, the topic of our conversation will be liver sausage. At home, as you will see, it is not difficult to cook it at all. So, let's get started.

The composition of liver sausage and its standard preparation

To prepare this goodness, the following parts of animals are used: lungs, liver, diaphragm, trachea and heart. And now tell you how the liver sausage is cooked at home. Boil along with the root of parsley and carrots a quarter of the heart, lung and pork liver. All the by-products, cooked carrots and two bulbs of medium size are scrolled through a meat grinder, using the smallest grate. Then repeat the process. We drive a raw egg to make minced meat stronger, and add about 10% of white crushed biscuits. You can use regular breading. Adding broth, bring the forcemeat to the consistency of sour cream, very thick, podsalivaem. It's almost the most basic stage - the choice of spices, on which the taste of the sausage will depend.

The choice of spices and the final stage of cooking

All home-made sausages, by the way, are very demanding to this stage. We use the following types of pepper: white, fragrant and black. An obligatory condition - they must all be freshly ground. Do not forget about the nutmeg - the most basic sausage spice. But, on the other hand, do not drown out the generic taste and smell of sausage. After all, all recipes assume that the natural taste of the main products used will be preserved. After applying the spices, once again carefully mix the stuffing and fill them with thin pork intestines, but we do it loosely. There comes a very important moment - boiling. You can not allow boiling, as the intestines will simply rupture from the boiling internal moisture. There is also no need to puncture. Eat a ready dish for a day, since liver sausage at home is a perishable product.

A simple recipe for liver sausage

This recipe is simple enough, but not too fast, about four hours, but the result is worth it, especially as homemade preparations are eaten very quickly.

Necessary ingredients : two kilograms of liver, three onions, 20 eggs, 500 grams of sour cream, five to six six-meter peeled guts, salt.

Liver sausage at home is prepared as follows:

1. Pre-boil all the liver - the heart, kidneys, lungs and liver.
2. Two times with the addition of onions we pass through a meat grinder. After obtaining a homogeneous mixture, drive into it eggs and again grind.
3. We add different seasonings (completely at your discretion), salt, sour cream and mix again as thoroughly as possible.
4. Now, with this mixture, the intestines are cleaned, the sausages are made in the size of any, at their discretion. Boil on low heat. On time - at least 30 minutes, preferably a little longer. We express water, we cool a little, and then - to your taste, that is, you can fry, bake or serve cooked on the table. If you decide to bake, then do it in the oven at a temperature of 160 degrees - two hours. That's all - liver sausage at home is made.

The original recipe for sausage liver: ingredients and recommendations

For the preparation of sausage according to this recipe, we will need pork, beef or lamb intestines. You can choose the filling, its proportions and ingredients completely by yourself, at your discretion. All the same, homemade sausages from the liver are very delicious. We will now use beef guts and lungs.

The components of our dish : cleaned guts, three parts of the lungs, two - kidneys or spleen, one - fat fried, two - rice boiled, onions, spices, salt. Also for baking we need butter and mayonnaise. At the preparatory stage, carefully cleaned from the fat of the intestine and wash them well. To fill the sausages we will use a special nozzle. All is ready and now we will tell, how the sausage liver is prepared. The recipe is as follows.

Preparation of homemade liver sausage

We boil the intestines in salt water for an hour. Then we get out of the pan, let it drain and cool. We take for the filling: raw lungs, cut them into slices, until half cooked, boiled rice, onion - raw, chopped. We fill it all with spices, mix it so that the ingredients of our filling are evenly distributed, and scroll through the meat grinder, using a special nozzle for stuffing the intestines. Stretch the entire intestine on it, we tie the end and, as filling, stuff a little. When the filling process ends, we tie the other end and lower the sausage into the boiling water, with the laurel leaf, salted. We cook for about an hour. Before starting the cooking, it is recommended to pierce it in several places with a needle so that it does not splinter. An hour later we get out of the pan and cool it. Liver home sausage is ready. We cut them into slices and serve them on the table. If you have enough patience, you can bake it in the oven, greasing with oil or mayonnaise. Bon Appetit!