Homemade liver sausage: cooking recipes according to GOST USSR, in the oven, in a pan

To find the most delicious recipe for homemade liverwurst, you need to try at least a few different ways. There are plenty of cooking options, you can always choose the most suitable for yourself.

How to cook liverwurst

The product prepared by one’s own hands is superior to the purchased one in terms of taste and quality composition of the products. There are many step-by-step homemade liverwurst recipes that you can follow.

Any offal is suitable for her: kidneys, heart, lungs, liver. Liver can be beef, pork, chicken, lamb and combined. A piece of sirloin meat is often added to it. To prevent the dish from being too dry, it is recommended to use lard.

The consistency of minced meat can be different, depending on individual preferences. If you need a more delicate texture, you should turn the ingredients in a meat grinder several times or beat them additionally with a blender.

In addition to meat, home-made liverwurst includes cereals (semolina, rice, buckwheat) and vegetables. Also add sour cream, cream, butter.

The best option for the casing is the intestines, which can be bought on the market along with meat or purchased already prepared. Before filling, they must be soaked, thoroughly cleaned and rinsed. There is a substitute for sale – collagen shells. In addition, you can cook liver sausage at home without intestines and wrap it in cling film, a plastic bag or a baking sleeve.

The intestines can be cut into fragments of any desired length. After filling with minced meat, they must be pierced so that the steam can escape. It is convenient to fill the casing with the help of a special nozzle, which is included in the set of modern meat grinders. If it is not there, an ordinary funnel with a thick neck or a cut-off part of a plastic bottle will come to the rescue at home.

There are recipes for liver sausage in a pan, in a slow cooker, for a couple.

Homemade liver sausage is best served with bread and mustard.

How and how much to cook homemade liverwurst

Cooking time depends on the ingredients used. The liver should be cooked for a short time – about 20 minutes. Other offal and meat require longer heat treatment – up to 40 minutes. Therefore, the ingredients are boiled separately, then ground into minced meat and combined.

Classic Pork Liver Sausage Recipe

For homemade sausage you will need the following ingredients:

• pork offal – 1 kg;
• lard – 400 g (you can take 300 g);
• garlic – 1 tooth;
• onion – 1 small onion;
• milk – 50 ml;
• oil for frying;
• salt, pepper, ground bay leaf, sugar.

Procedure:

1. Boil the kidneys, heart and lungs in salted water with the addition of bay leaf for 10 minutes. Then put the liver and after boiling immediately turn off the stove.
2. Pass the liver through a meat grinder at least 3 times, then pour in the milk, add garlic, onion, sugar, pepper, salt if necessary and beat with a blender.
3. Fill the prepared shells with minced meat, tie the edges with a knot, make punctures evenly over the entire surface.
4. Cook liverwurst in boiling water for 30 minutes or fry in a pan.

When cooking sausage in water, you can add spices and seasonings to taste

Boiled liver sausage with semolina

According to this simple recipe, homemade sausage is cooked in a baking sleeve. For her, you need to take the following products:

• any offal (chicken, pork, beef) – 1 kg;
• semolina – 2 tbsp. l .;
• fat – 100 g;
• egg – 1 pcs .;
• ground pepper and salt – to taste.

Procedure:

1. Remove the veins and films from the liver, crank it in a meat grinder.
2. Break the egg into minced meat, salt, pepper, pour semolina and mix.
3. Cut the lard into small cubes (5x5x5 mm in size), add to the minced meat, mix, let stand for 10 minutes. If desired, the fat can be cranked.
4. Place the sleeve in an elongated bowl with a recess, put the minced meat on it, form a sausage, tighten the edges with twine.
5. Put in the workpiece in boiling water, reduce the flame and cook for half an hour. Cooking time will depend on the thickness of the product.
6. Remove the sausage from the water, do not open the package. Let cool in a cold place.
7. Before use, remove the package, cut the homemade sausage into slices and serve with vegetables.

As a binding component, semolina is added to minced meat

Liver sausage from pork in the intestines at home

To prepare homemade sausage, pork intestines with a diameter of about 3 cm are used. First of all, they must be properly processed.

The procedure for preparing the intestines at home:

1. Soak them in a bowl of cold water.
2. Cut into pieces, squeeze in a fist and squeeze all the contents out of them.
3. Rinse thoroughly several times in cold water.
4. Turn inside out, put on a flat surface, scrape off the mucous membrane. To make it easier to do this, it is first sprinkled with salt and cleaned off with the blunt side of the knife.
5. Rinse several times with cold water, then treat with a weak solution of potassium permanganate.

Make minced meat from 1 kg of pork liver, 350 g of lard, 1 onion, 1 clove of garlic, a quarter cup of milk and spices. Boil offal, pass through a meat grinder several times along with lard, onions, garlic and spices, beat with a blender until smooth with the addition of milk.

After the minced meat for homemade pork sausage is prepared, you can start filling the casing.

The processed intestines are cut into fragments about 30-40 cm long

At home, they can be filled in several ways:

1. Hands. Tie the gut on one side with twine, stretch the other end and push the minced meat there. After filling, tie on the other side.
2. Horn. This method is more convenient and faster. The narrow end is inserted into the intestine, tied with a twine, and it is gathered in folds. Minced meat is applied through a wide one and pushed through, pressing with a hand.
3. Manual sausage syringe. One end of the shell is tied with twine, the other is pulled over the nozzle, or stuffing tube of the syringe. Then they press on the piston and push the minced meat into the intestine. It is important to ensure that there are no voids in it.
4. Meat grinder with a nozzle in the form of a funnel. Remove the knife and grate from the device. The intestines are pulled onto the nozzle to the tied end, held by hand, freeing the resulting sausage.

Cooking liver sausage in a slow cooker

It is very easy to cook liverwurst at home in a slow cooker.

Ingredients:

• pork liver – 1 kg;
• eggs – 2 pcs .;
• onions – 1 pcs.;
• semolina – 6 tbsp. l .;
• salt – 1 tsp;
• ground pepper – ½ tsp.
• lard – to taste.

Procedure:

1. Wash the liver, remove the veins and films, cut into cubes.
2. Turn the onion and liver in a meat grinder.
3. Salo cut into small cubes.
4. Break eggs into minced meat, add cubes of lard, semolina, pepper, salt and mix.
5. Place the mass in a plastic bag, form a sausage, put it in another one, tie the edges with rubber bands.
6. Pour water into the multicooker bowl so that the sausage is completely immersed in it.
7. Set the “Stew” or “Rice porridge” mode for 40 minutes.
8. After a beep, turn off the device, remove the sausage and cool in bags.
9. Place in the refrigerator before serving to allow it to set and hold its shape when sliced.

A multicooker makes cooking much easier.

Liver Sausage Recipe with Garlic and Gelatin

For cooking at home, you will need the following products:

• chicken stomachs – 1 kg;
• fresh lard – 100 g;
• gelatin – 20 g;
• Garlic – 4 cloves;
• starch – 2 Art. l .;
• egg yolks – 3 pcs .;
• salt – 3 pinches;
• ground nutmeg – 2 pinches;
• ground black pepper – 2 pinches.

Procedure:

1. Clean chicken stomachs from films, rinse, dry.
2. Grind lard and stomachs in a meat grinder using a nozzle with the smallest holes.
3. Put egg yolks into minced meat, pour starch, nutmeg, gelatin, salt, pepper. Mix until a homogeneous mass is obtained.
4. Spread several layers of cling film on a cutting board, lay out half the minced meat. Wrap tightly, giving the shape of a sausage, tightly tie the ends on each side. Do the same with the second half of minced meat.
5. Place each sausage in a plastic bag, tie with twine or thick threads.
6. Pour water into a saucepan, put the workpieces directly into the cold one, put on the stove. After the start of boiling, cook over low heat for 1 hour and 30 minutes.
7. When an hour and a half has passed, remove the sausage from the pan, but do not unfold.
8. When it cools down, send it to the refrigerator to harden for at least 5 hours.

Unwrap the finished sausage, slice and serve.

Gelatin gives the sausage a dense texture

How to cook liver sausage with eggs at home

For homemade sausage with eggs, you will need the following products:

• eggs of chicken – 12 pcs .;
• pork intestines, peeled or artificial casing for sausages;
• beef and chicken liver – 1 kg each;
• beef heart – 2 kg;
• fat – 700 g;
• onions – 250 g;
• cream 20% – 200 ml;
• butter – 200 g;
• garlic – 30 g;
• milk – optional;
• salt, ground nutmeg, ground black pepper, bay leaf – to taste.

Procedure:

1. Cut the heart into medium pieces, boil (cooking time – about 1,5 hours).
2. Boil the liver separately (it will take about 20 minutes).
3. Save the broth obtained after boiling offal.
4. Pass the ingredients through a meat grinder 3 times, alternating portions of the liver, bacon, heart, onion and garlic cloves. During the first grinding, use a grate with holes no larger than 4 mm, during subsequent grinding – 2,5-3 mm.
5. After the third grinding, add eggs, salt and mix.
6. Put softened butter and cream. You can add some milk if you like, but it’s not necessary.
7. Sprinkle ground spices.
8. Mix thoroughly until smooth.
9. Cut the intestines into pieces about 50 cm long.
10. Using a conical sausage nozzle, fill the casing with the cooked mass not too tightly and not completely, but without the formation of voids, tie a reliable double knot on both sides, pierce with a needle or pin every 5 cm from different sides. Be sure to make punctures at the ends, since steam is formed there, which must have an exit. If there is no special nozzle, you can push the minced meat through the neck of a cut plastic bottle.
11. Boil in the broth in which offal was cooked. First bring it to a boil, then immerse the sausage in it. As soon as it warms up, immediately turn off, do not bring to a boil, but only stand for 30 minutes in the broth at a temperature of 80-90 ° C so that the shell does not burst. When it floats, pierce with a pin in places where air has accumulated, being careful, otherwise hot broth may splatter.
12. It is necessary to remove the sausage from the broth very carefully so that the delicate shell from the intestine does not tear. Cool naturally or by immersion in cold water and refrigerate.
13. You can store sausage in the freezer.

You can put fresh eggs or egg powder in the sausage

Liver sausage recipe according to GOST USSR

It is possible to cook liver sausage at home according to GOST USSR, but the taste in the end will still be different.

The process will require the following products:

• pork – 380 g;
• veal – 250 g;
• liver – 330 g;
• onions – 1 pcs.;
• egg – 1 pcs .;
• milk 50 ml;
• flour – 20 g
• spices (salt, ground pepper) and nutmeg – to taste.

The proposed recipe for liver sausage will allow you to create a dish that most closely resembles the product of Soviet times in taste.

Procedure:

1. Grind the liver, pork and veal with a meat grinder. Check each product separately.
2. Beat the liver with a blender, then add the ingredients in the following order: onion, veal meat, pork. Next, develop the egg, pour in the milk, pour out the flour, salt, ground nutmeg and black pepper. Beat again with a blender until smooth.
3. Fill the sausage casing with minced meat, tie the edges and cook for 1 hour at 85 °C.
4. Cool slightly at room temperature, then put in the refrigerator for 6 hours.

Sausage cooked according to GOST resembles a product from the times of the USSR

How to make lamb liverwurst at home

For homemade lamb sausage, you need the following products:

• lamb liver – 1,2 kg;
• onions – 4 pcs.;
• fat tail fat – 200 g;
• cilantro (or other fresh herbs) – 1 bunch;
• Garlic – 4 cloves;
• salt, sugar, ground pepper.

Procedure:

1. Turn the offal, onion, fat tail, herbs and garlic in a meat grinder, then beat until smooth with a blender.
2. Fill the intestines with the resulting mass, tie the ends with a knot or twine, evenly pierce the shell in several places.
3. According to this recipe, liver sausage is baked in the oven at a temperature of 220 ° C. Cooking time is about 1 hour.

Lamb sausage is usually baked or fried

How to make homemade chicken liverwurst

Homemade chicken sausage is made from offal (liver, hearts, stomachs) with the addition of chicken meat. As the latter, the loin of the thigh or drumstick is used.

Necessary ingredients:

• offal – 750 g;
• chicken – 300 g;
• eggs – 4 pcs .;
• Garlic – 2 cloves;
• onions – 3 pcs.;
• semolina (you can take starch or flour) – 5 tbsp. l.;
• butter for frying;
• salt, ground pepper.

Procedure:

1. Boil the hearts, liver, stomachs and chicken fillet separately from each other.
2. Saute garlic and onion in a pan.
3. Grind offal, meat and frying in a meat grinder, then beat again with a blender, salt and pepper, mix well.
4. Fill the prepared shells, pierce, securely bandage the ends and boil for half an hour at a temperature of 85 ° C.
5. After boiling the sausage lightly fry.

Chicken sausage is made from stomachs, liver, hearts

How to cook homemade liverwurst in a jar

In the absence of a shell, you can make homemade liverwurst in a jar. It also has the ability to keep it for a long time. For this recipe, you can take any meat and offal.

Ingredients:

• liver – 150 g;
• meat 250 g;
• fat – 50 g;
• ice water – 150 ml;
• onions – 1 pcs.;
• carrots – ½ pcs.;
• spices and spices – to taste.

Procedure:

1. Crank meat, offal, carrots and onions. Then again kill the resulting mass with a blender.
2. Salt, pepper, add your favorite spices, mix thoroughly and transfer to a jar.
3. Put a towel at the bottom of the pan, put a jar and pour water so that it reaches the coat hanger. After boiling, cook over low heat for 3-4 hours.
4. Then you can roll up the jar and send it to storage in a cold room. If you are supposed to eat right away, you need to cut the sausage in a jar and shake it out in parts.

You can put minced meat or formed sausages in a jar

Recipe for homemade liverwurst with buckwheat

According to this recipe, a very tasty and satisfying homemade sausage is obtained, which is distinguished by juiciness and a dense texture. You need to prepare the following ingredients:

• pork liver – 1 kg;
• pork intestines – 1,5 m;
• pork lard – 100 g;
• onion – 2 pcs .;
• buckwheat – 125 g;
• Garlic – 3 cloves;
• butter – 25 g;
• salt, ground nutmeg, ground black pepper, paprika – to taste.

For satiety and improve the consistency, cereals are added to minced meat.

Procedure:

1. Wash the liver, cut the veins. Clean the fat, remove the skin.
2. Crank lard in a meat grinder with the smallest mesh, then garlic and onions, then raw liver.
3. Boil buckwheat until tender in salted water and combine with minced meat. Add salt, nutmeg, paprika, black pepper and stir.
4. Clean the intestines, rinse thoroughly with water at room temperature. Long ones need to be divided into pieces 30-35 cm long – for ease of preparation and further use.
5. Put the intestine on a special nozzle for a meat grinder, tie the free end tightly with twine or thick thread.
6. Stuff the intestine with minced meat not too tightly, otherwise the sausage casing may burst during cooking. After filling, tie the second end. Pierce the intestine with a needle in several places evenly over the entire surface to allow air to escape.
7. Boil water in a large saucepan, put the sausage in it, after boiling, cook over low heat for 15 minutes.
8. Transfer the sausage to a baking dish so that it lays in one layer.
9. Lubricate the surface with butter.
10. Place in a hot oven and bake for 10 minutes at 180°C.
11. A golden crust should form on the surface of the finished homemade sausage.

Sausage with buckwheat is served both hot and cold.

Storage Rules

It makes sense to prepare liver sausage for the future, but at the same time you need to take care of its storage.

This homemade product can be frozen. At temperatures below -18 °C, the shelf life will be 3-4 months.

To increase the time, it must be filled with lard and kept in the refrigerator. It stays that way for about 6 months.

In the refrigerator compartment, where the temperature is from 2 ° C to 6 ° C, it can be stored for no more than 2 days.

Conclusion

Each housewife determines the most delicious recipe for homemade liver sausage for herself. It takes into account the preferences of the family, the time that can be allocated for the cooking process. For some families, this is a classic dish without frills and additional components, while others love to experiment and are constantly looking for new ingredients and ways to decorate the finished snack.