Homemade liver sausage. Video
Homemade liver sausage is much tastier and healthier than store sausage, as it is prepared from fresh natural products and does not contain any extraneous additives: preservatives, flavor enhancers and color fixatives. Cooking liver sausage at home has its own subtleties. Be patient and master them, you will be rewarded with the most delicate taste of this dish.
Homemade liver sausage: cooking video
You will need:
- 1 kg of any raw liver (pork, chicken, beef)
- 1-2 medium onions
- 200 g fresh or salted lard
- 2 eggs
- 5 tablespoons semolina
- 1 / 4 teaspoon ground black pepper
- 1 teaspoon of salt
To make homemade liver sausage spicier and more flavorful, you can add 2-3 chopped garlic cloves, ground nutmeg, allspice, coriander or marjoram to the minced meat
Rinse the liver with cold water and pat dry with a paper towel. Remove films, vessels and bile ducts. Cut into large cubes.
Peel and finely chop the onions. Fry until golden brown in a little vegetable oil.
Cut the pork fat from the skin. Cut into small cubes. If you do not want the lard to be visible in the finished sausage, then pass it through a meat grinder along with the liver.
Scroll the liver through a meat grinder, mix with chopped bacon and fried onions. Beat the eggs into the mixture and add the semolina. Season with salt and pepper and mix thoroughly.
The recipe for homemade liver sausage can be diversified: for example, replace semolina with round grain rice at the rate of 100 g per 1 kg of liver. Rinse rice before adding to minced meat and soak in warm salted water for 20 minutes
Shaping and heat treatment of liver sausage
Pre-soak the small pork intestines in cold water. Tie at one end and fill with minced liver using a special attachment for a sausage casing for a meat grinder, a pastry syringe or an ordinary plastic bottle with a cut-off bottom. Fill the casing not too tightly, as the semolina swells during heat treatment. Tie the bowel every 15–20 cm to make small sausages.
Use a toothpick to make several punctures in the shell of each sausage. Boil water in a large saucepan, place the sausages in it, and cook for 25-30 minutes. Then fry on both sides in a mixture of butter and vegetable oils until golden brown.
If you do not have pork intestines, you can cook liver sausage at home in cling film or plastic bags. Put the minced meat in a bag, remove the air from it. Tamp the mass tightly, form a roller out of it and tie it with threads on both sides.
Place the bag in boiling water for 45-50 minutes. Turn it periodically so that the minced meat cooks evenly. Remove the finished sausage from the bag and let cool. Store in foil in the refrigerator.