Cook liver sausage for 20 minutes.
How to cook liver sausage
Products
1 kilograms
Lungs – 300 grams
Liver – 300 grams
Heart – 300 grams
Meat – 300 grams
Bow – 2 heads
Flour and semolina – 1 tablespoon each
Egg – 1 large or 2 small
Cream or milk – 70 milliliters
Intestines or shell – 1-1,5 meters
Marjoram and nutmeg
Salt and pepper – 1-2 teaspoons each to taste
How to cook liver sausage
1. Cook meat separately for 40 minutes; in another saucepan, lungs, liver and heart – also 40 minutes.
2. Grind meat, offal and diced onion 2-3 times with a meat grinder or blender, add salt and pepper, seasonings, semolina and flour.
4. The minced meat should be smooth, like a pate – you can slightly dilute it with broth.
5. Fill the casing with minced meat, tie the ends, chop liver sausage in several places.
6. Put liver sausage in a saucepan with boiling water and cook for 20 minutes over low heat.
7. After cooking, completely cool the sausage in cold water, cover and put in the refrigerator. After a couple of hours, cut into slices and serve. Store in refrigerator for up to 3 days.
Delicious facts
How to stuff the shell with minced meat
If there is no special attachment for stuffing sausages, you can use a thick funnel, on the thin end of which you can pull the intestine – and push the minced meat with your hands. It is better to pierce the toothpick in several places before stuffing with minced meat, so that air comes out and the cooked liver sausage is denser, without holes.
How to serve liver sausage
Serve on sandwiches with mustard, pickles and marinades as a snack. Deliciously grind liver sausage with cheese as a pancake filling.
What to put in liver sausage
Liver sausage – Liver sausage, i.e. the entrails of animals fit for human food. The most common parts are the liver, heart, kidneys, lungs, less often the trachea and diaphragm are added. Lever means any animal or bird – and in the sausage, chicken, pork and beef liver can be combined to taste at the same time.
Often, meat and fat are added to liver sausage to enhance the nutritional value and meat flavor.