Hepatic sausage has a pronounced taste and is much healthier, because it does not contain emulsifiers and flavor enhancers, as well as preservatives. This sausage is prepared from fresh natural products, which ensures its nutritional value.

What is needed for cooking?

Sausages are made from minced meat, which was personally prepared at home from natural and fresh products. Each recipe requires its own ingredients, but the liver is a must for liver sausage. You can take pork, beef or chicken liver - it all depends on personal preference. Also a popular option is a mixture of different liver - the taste then becomes especially rich.

From the inventory for making liver sausage at home you will need:

• meat grinder or home harvester;
• special tube nozzle;
• intestines;
• sharp knife;
• cutting board.

If intestines are not available, they are replaced with cling film or strong plastic bags. The tube-nozzle, if desired, can be replaced with a watering can, the thin end of which will be inserted into the intestine, and the minced meat will be laid out through the wide opening.

How to prepare the intestines

Intestines are essential for making homemade sausages, but not everyone knows how to prepare them. Pork or lamb intestines are usually used, but the preparation method is the same. You should be aware that each product requires its own type of intestines:

• homemade fried sausage requires intestines from the small intestine, 3-4 cm in diameter;
• large intestines with a large diameter are needed for blood;
• Sultison needs a whole stomach.

The whole process of cooking intestines is divided conditionally into stages:

1. Soaking - place the intestines in a soda solution (20 grams per liter) and leave them there for a couple of hours. You can add vinegar, lemon juice or spices to the water;
2. Washing - the intestines must be thoroughly washed. To do this, they must be placed under a strong stream of water, putting them on a tap;
3. Removal of the fat layer - with the blunt side of the knife, draw along the entire length of the intestine and remove the thin fat ball without damaging the membrane, then turn the intestine inside out and hold it again with a knife, cutting off the fat layer.

As soon as the intestines become transparent and do not have a cloying smell, they are ready to be filled with minced meat.

Step by step recipe

The classic recipe for liver sausage in the intestine at home has been known for a long time. This tasty and economical dish could often be found on the table of peasants and ordinary workers. It is easy to prepare, but it requires attention and patience.

1. Wash the liver and lard and place in salted water (in different containers). Boil until tender;
2. Cut the onion into slices;
3. Pass all products together through a meat grinder;
4. Add salt and pepper to the minced meat;
5. Stir until smooth;
6. Wash the intestines and put on a special attachment. Tie the end tightly;
7. Fill the intestine with minced meat gradually, making sure that there are no breaks;
8. As soon as the intestine is completely filled, carefully remove it from the nozzle and tie the other end;
9. In several places, pierce the sausage with a needle so that air can escape from it during cooking;
10. Bring water to a boil, place the sausage there and boil for 30 minutes;
11. Then place it in a pan with heated oil and fry until golden brown.

Hepatic sausage at home without intestines

Homemade liver sausage is always incredibly tasty. But what if there is no intestine in the nearest access? Do not despair! You can easily use cling film instead.

Products:

• chicken liver and lard - 500 g each;
• 4 eggs;
• garlic - 4-5 teeth;
• wheat flour - 1.5 tbsp.;
• potato starch - 20 gr;
• mayonnaise - 20 gr;
• spices.

Time spent: 120 minutes.

Calories: 220.

1. Rinse chicken liver and remove fatty films;
2. Twist through a food processor;
3. Divide the fat into 2 parts: 1 - twist together with the liver, 2 - chop with a knife;
4. Mix the liver mass well and pour cubes of fat into it;
5. Drive eggs into the minced meat, add flour and starch, mayonnaise, chopped garlic and spices;
6. For spices, you can use standard salt and pepper, and for aroma - ½ tsp nutmeg;
7. Spread 3 layers of cling film on the table. Spread the minced meat with a spoon on it so that the border is 8-10 cm from the edge of the film;
8. Up to 6 tablespoons of minced meat is required for one 6 cm diameter sausage;
9. Cover the minced meat with foil and roll it up like candy, gently bending the foil over the edges;
10. The film should wrap the minced meat in 5-6 layers;
11. Tie the edges tightly with a thread;
12. Boil water (1/2 saucepan), salt it and put the sausage there;
13. Keep the sausage on low heat for 90 minutes;
14. Then let the sausage cool in water, take it out and eat it.

Liver sausage in bags

This dish requires intestines, which are pre-prepared or purchased, but if there is no way to buy them, you can always get by with improvised means. Instead of guts, you can always use plastic bags, although you have to work hard to save shape.

• liver - 500 gr;
• fat - 0.5 kg;
• onions - 2 pcs.;
• garlic - from 3 cloves to 5-6 (optional and preferences);
• chicken eggs - 4 pcs.;
• semolina - 1.5 tbsp.;
• salt - ½ tsp;
• ground aromatic pepper - ½ tsp.

Elapsed time: 2.5 hours.

Calories: 258 calories.

Homemade liver sausage in Ukrainian

The Ukrainian version of liver sausage is distinguished by its special fat content and satiety. After all, Ukraine is a country of lard, and it is used in many recipes.

Ingredients:

• pork neck - 600 gr;
• lard - 300 gr;
• intestines - 300 gr;
• cream - 100 gr;
• garlic - 30 gr;
• mustard seed - 10 gr;
• pepper and salt to taste.

Time spent: 3 hours 25 minutes.

Caloric content: 350 kcal.

1. Cut meat products into cubes;
2. Add spices, cream and chopped garlic with mustard to them;
3. Stir the minced meat until smooth and let it brew for 3 hours;
4. Fill the guts with minced meat and pierce in several places, tying the ends;
5. Bake in oven (180 ° C) for about 25 minutes.

Sausage with buckwheat and liver at home

Due to the presence of buckwheat in the sausage, its final yield is large, which makes it an economical product. Yes, with cereals, it turns out to be more satisfying.

Products:

• pork liver - 0.6 kg;
• dry buckwheat groats - 180 gr;
• lard - 200 gr;
• sunflower oil - 2 tbsp. l;
• garlic - 3 tooth;
• eggs - 2 pcs.;
• salt and black pepper to taste;
• a couple of onions.

Cooking time: 2.5 hours.

Calories: 279.

1. Sort the buckwheat, rinse and fill with water. Boil until tender and cool;
2. Saute the chopped onion;
3. Grind the liver with lard, peeled garlic and onions;
4. Add seasonings, beat in eggs and mix the minced meat;
5. Combine with buckwheat;
6. Fill the intestines with minced meat;
7. Boil the sausage for half an hour, then fry for 10 minutes in a pan.

Each hostess has her own tricks. To prepare a fragrant and delicious homemade sausage, you should know the following:

1. The ideal ratio of fat to meat is 20% to 80%;
2. Minced meat should be cooked only in a large meat grinder, since juicy and aromatic sausage will come out in pieces;
3. A blender should not be used to cook minced liver meat - it will turn out to be too liquid and it will be difficult to form a sausage from it;
4. For boiled sausage, you need a homogeneous mass, slightly diluted with water or milk;
5. As spices you can use: allspice, salt, paprika, anise grains, lavrushka and caraway seeds. You should also add some nutmeg, Provencal herbs and cayenne pepper;
6. In order for the liver sausage to come out fragrant, all dry spices should be preheated in a pan.

These little tricks will help you create a flavorful and tasty product.

If you've never tried homemade liver sausage, this recipe is for you. Without unnecessary additives, dyes and other harmful E, you will get a natural product that you can be sure of. If cooking is not just flour at the stove, but your favorite pastime, it will be doubly pleasant to treat your family with another tasty treat.

We use any liver, I had chicken. You can also shape the sausage in various ways, today I will show you how to make liver sausage at home in a bag and in cling film.

The taste is delicate, but at the same time very satisfying; in the morning for breakfast, use it for a sandwich. When my family tried the sausage, they said that the liver is very good, and the taste is much superior to the purchased one.

How to make homemade liver sausage

Products:

• Liver - 500 gr
• Fresh lard - 500 gr
• Garlic - 4-5 cloves
• Flour - 1 tbsp + 1/3 tbsp (glass 250 ml)
• Starch - 1/3 tbsp (glass 250 ml)
• Eggs - 4 pieces
• Mayonnaise - 2 tbsp (can be replaced with sour cream)
• Salt, pepper to taste

Preparation:

The list of spices can be expanded and your favorites can be added, except for pepper, I sometimes add either nutmeg or a little coriander. Everything is to your taste, we add what you like or leave such a minimal composition.

Rinse the liver well, if you use beef, peel off the film. Place it in a food processor or use a meat grinder.

Divide the fat into two equal parts. Add one part to the liver in the food processor, and cut the other into small cubes. It is imperative to cut off the skin, we do not need it. To cut the lard better, place it in the freezer for 20-30 minutes.

We make minced meat from lard and liver.

Add the second part of the bacon to the minced meat.

Further eggs, flour, starch, salt, pepper, mayonnaise and chopped garlic. Mix everything well. Try and add salt or pepper as needed, or you might want to add more garlic to make your homemade liver sausage more flavorful.

How to mold liver sausage

Since we make homemade liver sausage without intestines, we will use ordinary plastic bags or cling film for this purpose. I'll show you how you can do it in two different ways.

First option... In a bag: divide the mass into two or three parts and put each in a bag. We try to squeeze out all the air, only leave a little on top so that the distance from the liver mince to the top of the bag is about 1-2 cm, we tie the bag. We put the sausage in 2 more bags, do not forget to tie each one. And boil in this form.

Second option... In cling film: here we will mold it in the same way as we did, only we will make the liver sausage larger.

Spread the foil on a cutting board, spoon the mixture, stepping back 8-10 cm from the edge. Be careful not to put the liver mince on the foil, it is quite liquid and can "run away". About 5-6 tbsp.

Cover with foil and wrap like candy on both sides.

Do not twist too tightly and expel all the air, some air should remain, and the sausage itself will not be wrapped so tightly. It takes about 5-6 layers, it is no longer required, this is quite enough. Tie the edges with a thread.

I got 5 sausages. I sent two to the freezer, and boiled three at once.

How and how much to cook homemade liver sausage

You will need a large saucepan. This is necessary so that the sausage does not deform during cooking and remains flat. Pour in water, about half a saucepan, or even a little more. We put on the stove, as it boils, lower the sausage. Salt the water, otherwise it will take the salt from the sausage and it will eventually be undersalted.

I cooked for an hour over medium heat. The diameter of my sausage was about 5-6 cm. Then I took it out and cooled it down a little. I took off the film and tried it, it seemed to me that it was damp and its color was a little pink inside, so I boiled it for 30 minutes. What I want to say, nothing has changed, it was completely cooked in an hour. The pinkish tint completely disappeared when it cooled down and stood in the refrigerator for about 30 minutes. If you want to play it safe, cook for 1 hour and 15-20 minutes, this will be enough.

We cook the sausage in a bag according to the same principle, only if you divided it into two parts - cook for 2 hours, for three - 1.5 hours.

Increase the cooking time of frozen sausages by 15 minutes.

There is nothing difficult to prepare, the products are the simplest, but homemade liver sausage turns out to be incredibly tasty, try it yourself. You know the composition of such a sausage, and you should not worry about it. There are no thickeners or flavors! There is a recipe on the site, I recommend it, it is even easier to prepare and very tasty.

Bon Appetit!

From SW. Margarita.

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1 370

Good day to all!!!

My husband and I love the liver very much. It is a pity that I can’t feed the children with liver dishes, I hope someday they will love her too. Today I cooked liver sausage. It is prepared very quickly and simply, but it turns out delicious and, importantly, healthy sausage from simple products. I use beef liver, but you can take any one to your taste.

I defrost the liver and cut it into small pieces, so that it is more convenient to grind it

I grind it in a blender, you can use a meat grinder. I also need a small piece of fresh bacon, I cut it into small pieces and add it to a cup to the liver, drive in a raw chicken egg. Salt and add spices to taste

I also grind the peeled onions and garlic in a blender and add to the liver mixture

I pour in semolina

I mix everything well and let it stand for 10-15 minutes. I put the finished mixture in plastic bags and tie it

The mass turns out to be quite liquid, it's okay. To shape the sausage, I wrap the bags in plastic wrap

I put the bags in a saucepan and fill them with cold water, put them on the stove. After boiling, cook for about an hour. I take the finished sausage out of the water and cool it

When the sausage has cooled down, I release it from the bag and film, this is how the sausage turned out

I wrap it in foil and put it in the refrigerator, after 2-3 hours you can eat. The sausage is very tasty, with fresh vegetables for breakfast just what you need and a great snack throughout the day

Bon Appetit!!!

Cooking time: PT01H30M 1 h. 30 min.