What is not prepared from the liver! Pancakes, cakes, salads. It can be stewed, fried, baked, and also made into wonderful sausage. And not a single purchased product can compare in taste and composition with a homemade product. You can add a wide variety of spices, vegetables, cereals to it and cook it to your taste. And due to the low cost of liver, the price of homemade sausage turns out to be very attractive. Shall we cook?

Homemade liver sausage - general principles of preparation

You can use any liver for sausage. Thanks to the addition of spices and fats, the product turns out juicy and tender. Before cooking, the liver must be washed, the films removed, then cut into pieces and chopped. For fat content, lard is often added, which can also be twisted or simply finely chopped. For juiciness, add onions, and other vegetables can be added.

To thicken the mass, eggs, semolina, flour, and starch are added to the liver. And to make the taste more delicate, you can pour in a little milk or cream. There are no restrictions on the type and quantity of spices. Add to your taste. Liver goes well with various types of peppers, garlic, paprika, marjoram, and turmeric.

What is stuffed with minced meat:

Natural guts;

Artificial shells.

You can simply start stuffing with a small spoon, but it is much more convenient to use a special attachment in the form of a spout for a meat grinder.

Increasingly, housewives are showing ingenuity and using improvised materials to prepare sausages: bags, a baking sleeve, foil and even silicone molds. Stuffed products are boiled in water, baked or fried. Sometimes several cooking methods are used simultaneously. For example, sausages are boiled and then fried in a pan or on the grill.

Recipe 1: Homemade liver sausage with bacon

To prepare homemade liver sausage for this recipe, you will need fresh lard. It will make the product tender and add the missing fat content. You will also need natural guts or artificial casings. Sausage is baked in the oven.

Ingredients

500 grams of any liver;

300 grams of lard;

100 grams of milk;

3 onions;

A little oil;

60 grams of semolina.

Preparation

1. Cut half the lard into small cubes. To make this easier, keep the piece in the freezer.

2. Pass the remaining lard and liver through a meat grinder.

3. Finely chop the onion and fry in a frying pan until golden brown. Add to the rest of the ingredients.

4. Add raw eggs. To make it easier to mix them, you can beat them with a fork in a separate bowl.

5. Pour in the semolina, add salt, milk, any spices and let the minced meat sit for half an hour.

6. We tie the intestine on one side, fill it with minced meat and close the other end.

7. Now place the liver sausages on a baking sheet and bake until done for about 40 minutes. The temperature in the oven is from 170 to 180 degrees.

Recipe 2: Homemade liver sausage “Boiled”

A version of homemade liver sausage with the addition of chicken. Lard is also added, but not in pieces, but everything is crushed into the total mass. You will also need shells for the filling; the thickness does not matter, it only affects the cooking time.

Ingredients

400 grams of liver;

200 grams of chicken;

200 grams of lard;

1 onion;

Garlic clove;

3 tablespoons starch.

Preparation

1. Clean the liver from films and veins, cut into pieces. We also cut up the chicken, lard and peeled onion.

2. Pass all the ingredients through a meat grinder or simply grind with a blender until smooth. Don't forget to chop the garlic clove, which needs to be peeled first.

3. Add starch, eggs, salt, pepper, and any spices. Nutmeg, marjoram, and turmeric go well with liver.

4. Stuff the shells and tie them tightly on both sides. We pierce each sausage in several places with a needle, doing this carefully so that the casing does not burst.

5. Place our semi-finished products in a pan of boiling water and cook for 40 minutes. There should be a lot of liquid, the sausages should not lie very tightly to each other. They need to be turned over periodically.

6. Remove and cool. If you used natural casings, you can fry the sausages in a frying pan with the addition of butter.

Recipe 3: Homemade liver sausage in a bag

Don't have casings for making homemade liver sausage? It's not a problem! It can be prepared in a bag, and it will be in no way inferior to the product in the gut, if only in shape. The sausage turns out thick, big, like a doctor's sausage.

Ingredients

800 grams of liver;

250 grams of lard;

1/3 cup semolina;

100 ml cream;

1 onion;

1 carrot;

Preparation

1. Cut the lard into cubes, not small ones. Place in a frying pan and fry until golden brown. Then remove the pieces, leaving the fat.

2. Shred the peeled carrots, chop the onion and fry everything together in rendered fat. It is important that the vegetables do not burn, but only slightly brown. Turn it off.

3. Cut the liver into pieces, add fried vegetables and lard. Grind everything together. We use any convenient method.

4. Add cream, semolina, spices and eggs. Set the minced meat aside for 40 minutes so that the cereal swells well.

5. Take 2 packages. If you want to make thin sausages, you can take 4. We spread the minced meat equally and tie it.

6. Take cling film and wrap the bags in a circle so as to give the blanks the shape of a log. There can be any number of layers.

7. Place the preparations in a saucepan, add water and cook for 50 minutes.

8. Take it out, cool it, remove the film and bags and you can take a sample. This sausage should be stored in an airtight container to prevent the surface from drying out.

Recipe 4: Homemade “Dietary” liver sausage with zucchini

A lighter version of homemade liver sausage, in which zucchini is used instead of lard. It can be replaced with pumpkin and Jerusalem artichoke. This sausage can be baked, fried, boiled and even grilled. Oatmeal is used as a thickener.

Ingredients

500 grams of liver;

200 grams of zucchini;

1 onion;

3 spoons of oatmeal.

Preparation

1. Peel the zucchini, cut into arbitrary slices, and finely chop the onion.

2. Pour a spoonful of oil into the pan and lightly fry the vegetables. You don't have to bring it to full readiness. Fry over high heat so that the zucchini pieces do not have time to release their juice.

3. Chop the liver and vegetables into slices.

4. Add eggs, spices, oatmeal, mix, let it brew.

5. Fill the shells with the resulting minced meat, tie tightly and cook.

6. This sausage needs to be cooked for 35 minutes. Do not forget to make several punctures in the shell before cooking to prevent damage. If you need to bake, it will also take about half an hour.

Recipe 5: Homemade liver sausage with buckwheat

Recipe for budget liver sausage. Thanks to the addition of cereals, the yield is greater. We use any liver, in this recipe you can even use pork. Buckwheat overcomes the specific bitterness well.

Ingredients

600 grams of liver;

180 grams of dry buckwheat;

200 grams of lard;

2 tablespoons of oil;

3 cloves of garlic;

Black pepper;

2-3 onions.

Preparation

1. Pour washed buckwheat with water and cook crumbly porridge. Then let it cool.

2. Fry the chopped onions in a frying pan.

3. Grind the liver with lard, garlic and sautéed onions.

4. Add spices, raw eggs and mix the minced meat well.

5. Combine with buckwheat porridge.

6. Fill the shells with the resulting minced meat, cook in a saucepan with water for half an hour. Thick sausages with buckwheat turn out tastier and more beautiful. Therefore, instead of shells, you can use bags, as in the previous recipe, or use the following option.

Recipe 6: Homemade liver sausage in foil with eggs

To prepare this liver sausage you will need quail eggs. They will serve as a filling, dilute the liver flavor and make the dish interesting when cut. The technique for preparing the sausage is also different; it will be wrapped in foil.

Ingredients

700 grams of liver;

300 grams of pork belly;

3 spoons of soy sauce;

2 cloves of garlic;

1 spoon of paprika;

70 ml milk or liquid cream;

1/3 tsp. black pepper;

5 quail eggs;

4 spoons of flour.

Preparation

1. Twist the liver and pork belly, add chopped garlic.

2. In a bowl, mix the eggs, add salt, add cream, paprika, black pepper and whisk well until the spices dissolve.

3. Pour the aromatic mass into the minced liver. Add flour, soy sauce, mix. The mass will be quite liquid, but that’s how it should be.

4. Boil the eggs, peel them, no need to cut them.

5. Take a piece of foil and fold the edges up, forming a groove with closed ends.

6. Pour half the minced meat into it, then lay out the quail eggs and cover with the remaining mixture. We connect the edges, forming the desired shape. If you have concerns about strength, you can wrap the sausage in another layer of foil.

7. Place the sausage in the oven, bake for 50 minutes at 170 degrees, cool without removing the foil.

Recipe 7: Homemade liver sausage with meat

A variant of mixed sausage, for which you can use any meat: beef, pork, poultry. But it is better to give preference to fatty pieces. You can add more fat to lean meats.

Ingredients

500 grams of meat;

500 grams of liver;

200 grams of bacon;

150 grams of milk;

5 spoons of semolina;

2 onions.

Preparation

1. Pour milk over the semolina and let it brew while we make minced meat.

2. Fry the chopped onions in a frying pan.

3. Grind the meat and liver.

4. Finely chop the lard.

5. Combine minced meat with fried onions, chopped lard, add eggs and swollen semolina. Mix everything well, add salt and pepper.

6. Fill the shells with the prepared minced meat, tie the ends tightly and send to cook for 70 minutes. If desired, the sausage can be fried.

To remove the unpleasant bitterness from pork liver, you can simply cut the product into pieces and soak in raw milk. And to give the product a more pleasant taste, you can add a spoonful of sugar when soaking.

To avoid turning the sausage over while cooking, you can put a lid of a smaller diameter in the pan. It will press down the product and it will not float on the surface.

You can add not only buckwheat to liver sausage, but also rice. It also needs to be boiled first. For a kilogram of minced liver, 100 grams of dry cereal is enough.

Liver sausage can be prepared for future use. You can simply freeze the shells stuffed with minced meat in the freezer. Or boil the sausage, seal it tightly and also put it in the freezer. Then all that remains is to fry the product in a frying pan or bake until golden brown in the oven.

Today we will tell you how to prepare delicious homemade sausage with your own hands? Believe me, it is not only possible, but also not difficult. There would be a desire! Our recipe will successfully teach you how to do this. We will prepare liver sausage with lard and garlic. For lovers of liver dishes, this is a real gift!

Homemade liver sausage is not only incorrect, it cannot be compared with store-bought sausage. Just forget the taste and appearance of that sausage and enjoy homemade one. From a small piece of half a kilo of liver we will get a large ring of delicious and aromatic sausage. Instead of soy and chemical thickeners, we will use the usual semolina and chicken eggs. Instead of flavorings - onions, garlic and spices. And the casing for our sausage will be made of natural intestines, which are sold in grocery supermarkets in special packaging. Let's start cooking!

Ingredients:

Liver (beef or pork) – 500 grams

Chicken eggs – 2-3 pieces

Semolina – 3-4 tbsp. spoons

Onion – 1 head

Whole milk – 100 ml

Pork lard – 100 grams

I want something tasty and homemade and without any additives, dyes, stabilizers, emulsifiers. I would like to advise you to make homemade liver sausage. It is easy and simple to make and is cheaper than buying it in a store. So let's begin.

You can take any liver. Chicken and turkey sausages are more tender. Sort the chicken liver and remove bile, if any. Wash and cut into small pieces. Cut fresh lard into small pieces. Peel the onion, chop finely and fry in oil. Place the chopped liver and lard and fried onions in a deep bowl.

Beat in the eggs. Add spices.

Add flour and semolina.

Peel the garlic and pass through a press.

Knead well and add milk. Knead again. Let the prepared sausage mince sit for about an hour. During this time, semolina and flour will swell and become saturated with liver juices and spices.

In the meantime, prepare the womb. I have it salted with dry salting and already cleaned, so I cut off about 3 - 3.5 meters and fill it with warm water. Then I rinse the inside of the womb with a stream from the tap.

Mix the prepared minced meat. It is convenient to fill the womb through a large funnel with a wide and long “spout”. We cut the casing into several parts, i.e. to the desired sausage length. We put the intestine on the “spout” of the funnel; it is swollen and puts on very easily.

We tie the end of the intestine with a knot or thick threads. Place some of the minced sausage into the funnel container and push it through using a stick (pencil). In this way we fill the entire intestine. You can’t stuff it tightly - the shell shrinks during heat treatment, and the semolina and flour swell.

Place the resulting semi-finished sausages in a double boiler. As soon as the water boils and we see that the casing has turned slightly white, you need to pierce the sausages in several places with a needle or thin awl. This is done in order to release excess air from the sausage.

Cook the sausage for 1 hour.

Delicious, with garlic, tender. Delicious hot or cold!

The liver sausage is ready. Bon appetit!

Homemade liver sausage: preparation video

To make homemade liver sausage spicier and more aromatic, you can add 2-3 chopped garlic cloves, ground nutmeg, allspice, coriander or marjoram to the minced meat.

Preparation of minced liver

Rinse the liver with cold water and dry thoroughly with a paper towel. Remove films, vessels and bile ducts. Cut into large cubes.

Peel the onion and chop finely. Fry until golden brown in a small amount of vegetable oil.

Trim 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 lard and fried onions. Beat eggs into the mixture and add semolina. Salt, pepper and mix thoroughly.

The recipe for homemade liver sausage can be varied: for example, replace semolina with short grain rice at the rate of 100 g per 1 kg of liver. Before adding the rice to the minced meat, rinse and soak in warm salted water for 20 minutes.

Forming and heat treatment of liver sausage

Pre-soak thin pork intestines in cold water. Tie at one end and fill with minced liver using a special sausage casing attachment for a meat grinder, a pastry syringe or an ordinary plastic bottle with the bottom cut off. Do not stuff the shell too tightly, as the semolina swells during heat treatment. Tie the intestines every 15–20 cm to make small sausages.

Using a toothpick, make several punctures in the casing of each sausage. Boil water in a large saucepan, add sausages and cook for 25-30 minutes. Then fry on both sides in a mixture of butter and vegetable oils until golden brown.

If you don’t have pork intestines, you can prepare liver sausage at home in cling film or plastic bags. Place the minced meat in a bag and remove the air from it. Compact the mass tightly, form it into a roll and tie it on both sides with thread.

Today I made myself homemade liver sausage, I make it without intestines and stomach, so to speak, city sausage. It is prepared very quickly and simply. And how delicious and tender it turns out is simply beyond words. This is a very useful and healthy product, especially for children who do not like to eat liver in its pure form. Be sure to save the recipe for liver sausage at home, you won’t regret it.

Ingredients:

• Liver 700 g (pork or beef);
• Unsalted lard 700 g.
• Garlic 5-6 cloves;
• Flour 1.5 cups.;
• Starch 0.5 cups.;
• Eggs 5 pcs. (large).;
• Salt 2 tsp;
• Sour cream 2 tbsp;
• Ground black pepper 0.5 tsp;

Homemade liver sausage recipe. Step by step recipe

1. Divide the lard into two parts, cut one part into small cubes, and grind the second, along with the liver and garlic, in a meat grinder.
2. 
   
3. Mix all products in a deep bowl. Mix well.
4. Add eggs, salt, ground black pepper, sour cream, starch, flour, and mix everything thoroughly.
5. Now we divide the minced meat into two equal parts and put them into bags. We tie it tightly.
6. 
   
7. You can leave the sausage in this form if you are making it for yourself; if you want, give the sausage its usual oblong shape. Place in another bag.
8. Take a large saucepan and put the sausage in it, fill it with cold water, and bring it to a boil.
9. As soon as the water boils, reduce the heat to low and cook from the moment of boiling for 2 hours.
10. Immediately after cooking, carefully remove the sausage from the bag while still hot and transfer it to foil, let it cool.
11. 
    
12. It is best to store it in foil in the refrigerator.
13. 
    

The recipe for liver sausage at home is ready. How tasty and aromatic it turned out, and the smell is simply magnificent. Be sure to cook this sausage and you won’t regret it.