I came across a recipe on the Internet for making liver sausage at home. I read it for a long time, re-read it, and decided to cook it. The result was excellent! I share with you the recipe and the result.

The original recipe for homemade liver sausage used beef liver, but I used pork liver, and it turned out delicious too. Lard for sausage should be taken as ordinary as possible, without cuts of meat and soft skin.

I didn't use sour cream, but you can add it if you want.

Wash the liver and remove film and veins. Place half of the lard in the freezer so that it freezes well, and cut off the skin from the rest of the lard. Grind the liver and some of the lard into minced meat in a meat grinder.

Beat in the eggs and mix.

Add starch, flour, salt and mix again. I mixed it with my hand, it turned out to be more convenient. Be careful with salt: if the lard is salty, do not over-salt the entire sausage.

Remove the lard from the freezer and cut into small cubes.

Add chopped lard to the liver dough, squeeze the garlic through a press and mix again.

Now is the most difficult moment. You need to take cling film or food bags. Place the liver mixture in film and roll it into sausage. This is not easy and will require help.

From this volume you will get three small sausages. No need to put everything in one bag. Make the film in several layers so that it does not tear during cooking. Do not tighten the sausage too tightly - it will increase in size during cooking.

Pour cold water into a large saucepan (so that the sausage lies flat in it) and put on fire. The liver sausage will cook for 2 hours. When the water boils, remove the lid from the pan.

After the allotted time, carefully remove the sausage and release it from the bag.

Delicious homemade liver sausage is ready. The consistency is dense, easy to cut and very quick to eat.

Bon appetit!

Homemade liver sausage is much tastier and healthier than store-bought sausage, since 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, your reward will be the most delicate taste of this dish.

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.

Place the bag in boiling water for 45-50 minutes. Turn it periodically to ensure the minced meat cooks evenly. Remove the finished sausage from the bag and let cool. Store in foil in the refrigerator.

Meat and lard

Description

Homemade liver sausage in Ukrainian it is always prepared with fresh lard, and for its preparation the lard is used together with the skin. This is a real Ukrainian product that you really should be proud of, because there are simply no analogues to such a sausage.

Every housewife can prepare liver sausage at home. It will be especially easy to make sausage for those housewives who have already once had to prepare similar products in their kitchen. The most difficult part of preparing this dish is shaping the sausages. However, if you have a special device, there will be no problems with this difficult task. Each of you can grind the liver and prepare minced meat.

Sausage casings can be used either natural or artificial. Whether in the intestines or in the collagen shell, the product comes out tender, tasty and very appetizing. Believe me, the taste of the sausage will not change even if you form it in cling film or a regular bag. It all depends only on the quality of chicken and pork liver. If the product is used fresh, then the sausage will be accordingly tasty.

In this step-by-step recipe with photos we will make liver sausage with garlic and semolina. The last ingredient is added for density, so if desired, it can be replaced with buckwheat or other cereals. We chose semolina because it is very small and is practically not noticeable in the sausage. For juiciness and flavor, add onions to the sausage. You can take the amount at your discretion, but two onions will be enough.

So, let's get to cooking!

Ingredients

Steps

First, let's prepare the pork and chicken liver. Wash the ingredients thoroughly, dry with a towel and cut into large pieces. Then peel the onions and cut them into slices. Cut the lard into cubes and scrape the skin with a knife.



Then we grind all the crushed components through a meat grinder into one common container. Mix the resulting minced liver mixture thoroughly.





Pour the resulting mixture of liver and spices with warm milk. If the temperature of the dairy product is room temperature, then it is not necessary to deliberately heat it.



Now let's prepare a special device for stuffing the shell. If you don’t have a device, you can use a regular cooking syringe or your hands.



We fill the shell loosely with minced meat and form sausages, the edges of which must be tied with strong thread.



We pierce the formed sausages in several places so that the product does not burst during cooking. Then place the homemade liver product in boiling water and boil for fifteen minutes. After this time, place the sausage on a plate.



Afterwards, bake the boiled delicacy in the oven. To do this, preheat the oven to two hundred degrees and place the prepared sausage on a baking sheet. Place a few pieces of butter on top of the sausage ring so that during baking the surface of the product does not dry out, but browns.



It takes fifteen to twenty minutes to bake the liver sausage, but if desired, the treat can be kept in the oven until the desired result is achieved.



Homemade liver sausage is ready. It is recommended to eat it cold, so be sure to cool the sausage in the refrigerator before using it.



Bon appetit!

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.

Chicken liver is a tasty and healthy product, which, unfortunately, is so rarely used in home cooking. It is very simple to explain this unpopularity of the ingredient - it has a rather specific taste, and the number of dishes based on it is very limited. Most housewives are well acquainted with fried or stewed liver, as well as cutlets based on it. However, the number of different dishes that can be prepared from healthy offal is much greater! Try making homemade chicken liver sausage and you will understand how tasty and versatile this ingredient can be! This dish is prepared quite quickly and simply, and is eaten almost instantly. Sausage will be an excellent addition to any side dishes or vegetables. This homemade delicacy can also be used as a snack by placing it on a piece of bread.

Taste Info Second: offal

Ingredients

• Chicken liver - 450 g;
• Fresh or salted lard - 50-100 g;
• Onions - 1-2 pcs.;
• Carrot - 1 pc.;
• Garlic - 2 cloves;
• Buckwheat - 80 g;
• Guts - as needed;
• Vegetable oil - 50 ml;
• Salt - to taste;
• A mixture of ground peppers - to taste;
• Bay leaf - 2 pcs.

How to make liver sausage at home

First of all, prepare the pork intestines. If the product was purchased in a store, it should be soaked in cold water for 20-30 minutes. During this time, all the salt will be gone from it (the intestines are sold frozen, heavily sprinkled with salt). After this, rinse the shells thoroughly under high pressure running water. Now cut the ingredient as you wish - into medium or short pieces.


Peel the onions and carrots and rinse. Cut the vegetables into small pieces. Heat vegetable oil in a frying pan, then saute the prepared products in it.


Boil the buckwheat until half cooked, remembering to add salt to taste.


Rinse the chicken liver with cold water. Cut fresh or salted lard into small cubes. The skin of the ingredient must first be cut off.

Place the liver and lard in a deep container. Grind the products with an immersion blender until smooth.

Add the sautéed vegetables to the liver mass. If desired, during frying, you can add additional ingredients to the onions and carrots, which will add bright colors to the dish. Such products can be finely chopped mushrooms, parsnip, parsley or celery root.


Add slightly cooled buckwheat to a common container.


Mix the resulting minced meat thoroughly. Add salt and a mixture of ground pepper to taste. Peel, rinse and pass through a press a few cloves of garlic. Also add the resulting pulp to the minced meat. Mix the liver mass thoroughly again.

Teaser network

Place the intestine on a special attachment for preparing sausages. If you do not have such equipment, use the neck of a plastic bottle. Tie one end of the shell with a knot. Fill the intestines with minced liver. Do not stuff the casing too tightly, otherwise the sausages will burst during cooking.


Tie the intestines filled with minced meat in a knot or use a strong thread. Pierce the resulting sausages with a needle in several places - this will remove all the air from them.


Place a large pan filled with water on the stove. After the liquid boils, add a pinch of salt and a few bay leaves to it. Place the prepared sausages in boiling water. Cook over moderate heat for 5 minutes.


There are several ways to bring delicious liver sausage to readiness: by baking it in the oven or frying it in a frying pan. In the first option, the product should be placed on a baking sheet covered with foil and placed in a hot oven (180 degrees) for 20-30 minutes. In the second method, the sausage is placed on a hot plate with vegetable oil and fried over moderate heat until golden brown.


Homemade liver sausage is ready! Cool the treat at room temperature, then put it in the refrigerator. Bon appetit!

Note to the owner:

• For greater originality, you can add finely chopped boiled eggs, pieces of lard or butter, chopped on a coarse grater, to the minced liver.
• You can prepare a homemade snack not only from chicken liver. Sausage made from beef, veal or pork has a wonderful taste.
• Instead of a blender, you can use a meat grinder. The grinding process will take longer, but this sausage will turn out juicier.
• Sausage can be prepared for future use. To do this, cool it to room temperature, place it in disposable bags, and put it in the freezer. The shelf life of frozen sausage is 3 months.