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 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 what you need and a great snack throughout the day

Bon Appetit!!!

Cooking time: PT01H30M 1 h. 30 min.

So, homemade liver sausage, in fact, is prepared from a minimal set of products. No, you can certainly add spices and herbs to your taste, placing flavor accents, but the base will be elementary: lard and liver. Liver and fat are taken in equal proportions, in this case, half a kilogram.

I always use only beef liver for this sausage. I think that pork will work too, I just haven't tried it. But the chicken will definitely be good - my godfather cooked according to my recipe - it turned out great (only the cooking time should be reduced a little).

For this dish, I buy the simplest lard, you do not need a beautiful, thick, with obligatory streaks. It is enough to choose fresh lard. Moreover, it is not even necessary to pay attention to the skin: it will be hard or soft, in this case it does not concern us.

For spices, I used a basic minimum: salt and a freshly ground pepper mixture. Everything!

By the way, this nuance was not in the basic recipe, but I will write: I add a couple of tablespoons of sour cream - it turns out very tasty!

First, let's prepare the liver. I have already written how to do this. Quickly and simply scald the liver with boiling water and remove all the films. Cut the liver into pieces suitable for further processing.

Now let's get down to lard. Cut off the skin from the entire piece - we do not need it. Divide a piece of bacon into two equal parts. It is advisable to temporarily send one of them to the freezer, and the second part must be arbitrarily cut.

Now the liver and half of the lard need to be chopped. You can do this in a meat grinder, or you can - like mine this time - in a food processor.

Just a couple of minutes - and you get a wonderful minced meat!

It's time to get the remaining piece of bacon out of the freezer. It needs to be cut into small cubes. That is why we froze a little lard - this way it will be much easier to cut it.

However, it is not at all necessary to be especially zealous in cutting out absolutely correct cubes of bacon. All the cubes that you get will look beautiful in the sausage.

Combine minced liver and chopped bacon in a large bowl. Salt and pepper to taste.

Now add eggs, flour and starch, sour cream if desired. It was necessary to take 5 eggs according to the recipe, but I often make it from 4 eggs (I don't notice the difference at all!). And - again! - the basic recipe is about 2 glasses of flour. But I have long since replaced the part with starch. You can cook both.

Mix the minced meat well, add chopped garlic. And be sure to try it. I always taste raw minced meat. Lick a little - and it's immediately clear whether the salt and pepper have guessed, or maybe it is worth correcting?

Now an important point: we need to turn the minced meat into sausage. To do this, take 6 of the most common food bags. If it seems to you that it is impossible to cook in food bags, take any other material at hand. But I have been doing this for many years now - and everything is always fine!

So, we put half of the minced meat in a bag, carefully expel the air from the bag with our hands and tie it at the very end, leaving room for the growth of our future sausage. Now we put this "gift bag" in the bag again, expel the air again, again tie it at the very end. Once again. Total: half of the minced meat is packed in three sachets. We do the same with the second half of the minced meat.

We need a large saucepan (I used a 5 liter saucepan), pour more than half of the cold water into it, put the bags of minced meat in this cold (!) Water, cover it slightly with a lid and put it on a slow fire. As soon as the water boils, remove the lid and cook the sausage for about 2 hours.

As you can see, the preparation process takes about 15 minutes. And if you use a food processor or electric meat grinder instead of a regular meat grinder, then even less. In the meantime, the sausage itself (!) Is cooked, you can do a lot of useful things or just relax for your own pleasure.

After 2 hours, we take out packages with ready-made sausage. We cut off the packaging, free the sausage. It must be completely cooled so that the sausage is then cut well and evenly. However, at home it is not always possible to wait for the complete cooling of my favorite dish.

Once I specially weighed the resulting two sausages - it turned out not much, not a little: almost two kilograms! So, this recipe is not only easy to make, but also very budgetary!

The sausage turns out to be incredibly tasty - dense in consistency, delicate in taste, easy to cut and quickly eaten.

Can be put on bread, adding a leaf of lettuce, herbs or vegetables to the sandwich. Easy to take with you to work.

And we liked the horseradish version the most. A little pink horseradish for sausage or bread - how delicious it is! Now they have eaten all the pink horseradish, so they began to eat with white - great!

Enjoy your meal! Be sure to try this homemade liver sausage.

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 mold the sausage different 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 home-mates tried the sausage, they said that the liver was felt very well, and the taste was 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 bacon 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 make 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. About 5-6 layers are needed, no more is 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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HOMEMADE LIVER SAUSAGE WITH LAT AND GARLIC - TURNS THICK, EASILY CUT INTO SQUARE PIECES

I've been using this proven recipe for about fifteen years now, and everyone who tried this sausage asked to teach it how to cook, and then wondered why it was so simple. Therefore, I share the recipe with pleasure with everyone: cook, feed your loved ones tasty and healthy (because nowadays only the lazy does not talk about the dangers of store sausage).

Beef liver - 500 g
Lard - 500 g
Garlic - 3 teeth.
Flour - 1.5 tbsp. (200 ml)
Starch - 0.5 tbsp. (200 ml)
Egg - 4 pcs.
Salt to taste
Pepper mix to taste
Sour cream - 2 tablespoons optional

1.
So, homemade liver sausage, in fact, is prepared from a minimal set of products. No, you can certainly add spices and herbs to your taste, placing flavor accents, but the base will be elementary: lard and liver. Liver and fat are taken in equal proportions, in this case, half a kilogram.

I always use only beef liver for this sausage. I think that pork will work too, I just haven't tried it. But the chicken will definitely be good - my godfather cooked according to my recipe - it turned out great (only the cooking time should be reduced a little).

For this dish, I buy the simplest lard, you do not need a beautiful, thick, with obligatory streaks. It is enough to choose fresh lard. Moreover, it is not even necessary to pay attention to the skin: it will be hard or soft, in this case it does not concern us.

For spices, I used a basic minimum: salt and a freshly ground pepper mixture. Everything!

By the way, this nuance was not in the basic recipe, but I will write: I add a couple of tablespoons of sour cream - it turns out very tasty!

First, let's prepare the liver. How to do this, I already wrote in the recipe for a liver cake. Quickly and simply scald the liver with boiling water and remove all the films. Cut the liver into pieces suitable for further processing.

Now let's get down to lard. Cut off the skin from the entire piece - we do not need it. Divide a piece of bacon into two equal parts. It is advisable to temporarily send one of them to the freezer, and the second part must be arbitrarily cut.

Now the liver and half of the lard need to be chopped. You can do this in a meat grinder, or you can - like mine this time - in a food processor.

Just a couple of minutes - and you get a wonderful minced meat!

It's time to get the remaining piece of bacon out of the freezer. It needs to be cut into small cubes. That is why we froze a little lard - this way it will be much easier to cut it.

However, it is not at all necessary to be especially zealous in cutting out absolutely correct cubes of bacon. All the cubes that you get will look beautiful in the sausage.

Combine minced liver and chopped bacon in a large bowl. Salt and pepper to taste.

Now add eggs, flour and starch, sour cream if desired. It was necessary to take 5 eggs according to the recipe, but I often make it from 4 eggs (I don't notice the difference at all!). And - again! - the basic recipe is about 2 glasses of flour. But I have long since replaced the part with starch. You can cook both.

Mix the minced meat well, add chopped garlic. And be sure to try it. I always taste raw minced meat. Lick a little - and it's immediately clear whether the salt and pepper have guessed, or maybe it is worth correcting?

Now an important point: we need to turn the minced meat into sausage. To do this, take 6 of the most common food bags. If it seems to you that it is impossible to cook in food bags, take any other material at hand. But I have been doing this for many years now - and everything is always fine!

So, we put half of the minced meat in a bag, carefully expel the air from the bag with our hands and tie it at the very end, leaving room for the growth of our future sausage. Now we put this "gift bag" in the bag again, expel the air again, again tie it at the very end. Once again. Total: half of the minced meat is packed in three sachets. We do the same with the second half of the minced meat.

We need a large saucepan (I used a 5 liter saucepan), pour more than half of the cold water into it, put the bags of minced meat in this cold (!) Water, cover it slightly with a lid and put it on a slow fire. As soon as the water boils, remove the lid and cook the sausage for about 2 hours.

As you can see, the preparation process takes about 15 minutes. And if you use a food processor or electric meat grinder instead of a regular meat grinder, then even less. In the meantime, the sausage itself (!) Is cooked, you can do a lot of useful things or just relax for your own pleasure.

After 2 hours, we take out packages with ready-made sausage. We cut off the packaging, free the sausage. It must be completely cooled so that the sausage is then cut well and evenly. However, at home it is not always possible to wait for the complete cooling of my favorite dish.

Once I specially weighed the resulting two sausages - it turned out not much, not a little: almost two kilograms! So, this recipe is not only easy to make, but also very budgetary!

The sausage turns out to be incredibly tasty - dense in consistency, delicate in taste, easily cut and eaten quickly.

Can be put on bread, adding a leaf of lettuce, herbs or vegetables to the sandwich. Easy to take with you to work.

And we liked the horseradish version the most. A little pink horseradish for sausage or bread - how delicious it is! Now all the pink horseradish has been eaten, so they began to eat with white - great!

Enjoy your meal! Be sure to try this homemade liver sausage.

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

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

Cooking minced liver

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 don't 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.