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

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

Ingredients:

Liver (beef or pork) - 500 grams

Chicken eggs - 2-3 pieces

Semolina - 3-4 tbsp. spoons

Bow - 1 head

Whole milk - 100 ml

Pork fat - 100 grams

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 dry thoroughly 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.

This is a delicacy that surpasses the store counterpart in taste and nutritional value. Its preparation is based on fresh natural ingredients. The preservatives, coloring agents and flavor enhancers that commercial sausage manufacturers do not skimp on are not present in the homemade product.

Homemade liver sausage recipes - weight. Some housewives adhere to long-term traditions and fill the natural casing with minced meat, others use durable bags and other devices for these purposes. Each of the methods will be described in detail in this article.

Hepatic sausage in the intestine

The natural casing gives the finished product an original taste and retains a maximum of vitamins.

Ingredients:

1. Liver (pork, chicken, beef) - 600 grams.
2. Lard (pork) - 300 grams.
3. Egg (chicken) - 4 pieces.
5. Semolina - 4 tablespoons.
6. Onions (onions) - 4 pieces.
7. Garlic - 4 cloves.
9. Oil (vegetable) - for frying.

Spices:

1. Salt to taste.
3. Marjoram - ½ teaspoon.
4. Basil - 1/3 teaspoon
5. Bay leaf (ground) - on the tip of a knife.
6. Dill (dried - fresh) - ¼ - 1 teaspoon.
7. Paprika - 0.5 teaspoon
8. Coriander (ground) - to taste.

Inventory for cooking liver sausage at home in the intestine: a knife, teaspoons and tablespoons, 2 deep bowls, a small deep plate, 2 cutting boards, a large bowl, a frying pan, a lid, a stove, a meat grinder with a large grid and a sausage attachment, a needle, thick thread, oven, non-stick baking sheet, foil.

Preparation of ingredients

So, first you need to start cooking minced meat. It is necessary to thoroughly rinse the liver and lard under running water, cut off the skin from the latter. Cut the main components of the dish into 3-4 centimeters cubes. Put chopped liver and lard in a deep bowl. Separate the onion and garlic from the husk. Cut the onion into half rings no more than 1.5 centimeters wide.

Heat a frying pan, pour in a little sunflower oil, fry the onion until transparent and barely noticeable crust, but no more than 4-5 minutes.

Minced meat

Not a single recipe for liver sausage, prepared at home, is complete without the use of a meat grinder. Whether it is a device with manual or automatic control - there is no difference. Pieces of liver and bacon must be passed through a large grate, the fried onion and fresh garlic must be twisted. Drive eggs into the finished mixture and add semolina. Mix thoroughly, add spices, mix again. Add milk last, cover, leave for 40-45 minutes to infuse. During this time, the semolina will increase in size.

Intestine preparation and filling

Hepatic sausage, cooked at home in the intestine, requires the main ingredient - a natural casing. In butchers' shops you can buy a ready-to-use product, peeled and salted. It is necessary to take it out of the package, put it in a deep bowl and fill it with water, leave it for half an hour to separate the remaining salt. To flush the colon, insert the narrow edge of the watering can into one of its ends and let the water pass. Throw the washed product in a colander, leave for 5-10 minutes to drain the remaining liquid. It is important that while filling the intestines with minced meat, they are moist, this will minimize the likelihood of air getting into the sausage.

So, how to cook liver sausage at home in a natural casing? You need to stuff your guts. It is required to install a horn attachment on the meat grinder. Then prepare a baking sheet for baking the dish - cover the non-stick surface with a sheet of foil.

Pull the bowel completely over the attachment. Next, you need to put minced meat in the neck of the meat grinder, scroll the handle, gradually filling the shell. The optimal sausage size is no more than 40 centimeters. Tighten the end of the intestine with a strong thread. Make 1-2 punctures in the center of the sausage with a needle to remove the remaining air. Then you can fill the next sausage according to the example. After each serving, it is important to tighten a strong knot so that the product does not disintegrate during heat treatment.

Baking and serving liver delicacy

Liver sausage, cooked at home, will be tasty and rich if baked well. Before sending it to the oven, heated to 160 degrees, the dish must be generously greased with sunflower oil. Sausage baking time is 40-45 minutes.

You can eat the dish cold or hot. It goes well with vegetable side dishes, boiled potatoes and rice. In combination with rye bread, a thin layer of butter and lettuce, it will be an excellent snack.

Recipe for making liver sausage without intestines

If it was not possible to find a natural casing, but you want to taste the delicacy, improvised means, for example, a durable bag, can take over its role.

Ingredients:

1. Liver (beef) - 600 grams.
2. Lard (pork) - 400 grams.
3. Flour (premium grade) - 200 grams.
4. Egg (chicken) - 4 pieces.
5. Starch - 100 grams.
6. Sour cream - 3 tablespoons.
7. Salt and pepper to taste.
8. Food package - 6 pieces.

Cooking steps

Stage one - preparation of products. The taste of liver sausage, cooked at home without intestines, determines the quality of liver processing. It is necessary to remove all films, in order to do this quickly, it is enough to dip the ingredient in boiling water for 30 seconds. Now you can cut it into pieces. Cut the skin from lard, divide into 2 equal parts. Send one to the freezer, cut the other into pieces.

Stage two - kneading minced meat. Grind pieces of liver and lard in a meat grinder or blender (in the latter case, the taste of the finished dish will be softer). Cut the frozen part of the bacon into half a centimeter cubes. In a large bowl, combine the minced meat, chopped bacon, add spices. Drive in eggs, gently add flour, starch, sour cream. After adding the chopped garlic, mix thoroughly.

Stage three - shaping the sausages. Expand a food bag, put half of the minced meat in it, level it, remove the remaining air, leave a margin of room for the sausage to swell, and tie the handles securely. Place in a clean bag, remove air, tie. Repeat the procedure with the third package. Each of the two pieces of minced meat should be packed in 3 bags.

Stage four - heat treatment. Pour cold water (up to half) into a large saucepan, lower the bags with minced meat, turn on low heat, cover with a lid. When the water boils, remove the lid, cook the sausage for 2 hours. When the product is ready, remove the cellophane and cool to room temperature.

The weight of the finished liver sausage, prepared at home according to this recipe, is almost 2 kilograms! The recipe is not only simple to execute, but also budgetary. In appearance, the delicacy resembles a wide loaf of boiled sausage, the consistency of the original product is dense, the taste is delicate. It goes well with horseradish or mustard.

• Boiled rice can be an alternative to semolina.
• The rest of the unused intestines can be stored in the freezer for up to a year, previously covered with salt.
• How to make liver sausage at home savory and spicy? Add cilantro, dill, parsley, basil, etc. to the minced meat.
• In the absence of a special attachment for forming sausages, a cut plastic bottle will become its replacement. It is enough to pull the intestine over its neck and skip the minced meat.
can be stored for no more than 5-7 days. Pack it in a clean, hermetically sealed container.

Through simple manipulations, you can create a real masterpiece of culinary art, which will become a real decoration of your everyday and festive table.

What is not prepared from the liver! Pancakes, cakes, salads. It can be stewed, fried, baked, and you can also make a wonderful sausage. And no commercial product compares to a homemade product in taste and composition. You can add a wide variety of spices, vegetables, cereals to it and cook to your taste. And because of the low cost of the liver, the price of homemade sausage turns out to be very nice. Shall we prepare?

Homemade liver sausage - general cooking principles

Any liver can be used for the sausage. Thanks to the addition of spices and fats, the product is juicy and tender. The liver must be washed before cooking, remove the films, then cut into pieces and chop. For fat content, lard is often added, which can also be twisted or simply chopped finely. For juicy put onions, other vegetables can be added.

To thicken the mass, eggs, semolina, flour, starch are added to the liver. And to make the taste softer, you can pour in a little milk or cream. There is no limitation on the type and quantity of spices. We add to your taste. The liver goes well with various types of pepper, garlic, paprika, marjoram, turmeric.

What is stuffed with minced meat:

Natural intestines;

Artificial casings.

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

Increasingly, housewives are showing ingenuity and using improvised materials for cooking sausages: bags, a baking sleeve, foil and even silicone molds. The stuffed products are boiled in water, baked or fried. Sometimes several cooking methods are used at the same time. For example, sausages are boiled and then fried in a pan or grilled.

Recipe 1: Homemade liver sausage with bacon

This recipe requires fresh lard to make homemade liver sausage. It will make the product tender, 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 of the bacon into small cubes. To make this easier to do, you need to hold the piece in the freezer.

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

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

4. Add raw eggs. To make it easier to stir, beat with a fork in a separate bowl.

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

6. 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 tender for about 40 minutes. The temperature in the oven is from 170 to 180 degrees.

Recipe 2: Homemade liver sausage "Boiled"

A variant of homemade liver sausage with the addition of chicken meat. Lard is also added, but not in pieces, and everything is crushed with a 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;

A clove of garlic;

3 tablespoons of starch.

Preparation

1. We clean the liver from films and veins, cut into pieces. We also cut the chicken, bacon and peeled onion.

2. We pass all the ingredients through a meat grinder or simply grind with a blender until smooth. Do not forget to chop a clove of garlic, which must be peeled first.

3. Add starch, eggs, salt, pepper, put any spices. It goes well with liver nutmeg, marjoram, turmeric.

4. We start the shells, tie tightly on both sides. We pierce each sausage in several places with a needle, we do it carefully so that the shell does not burst.

5. Immerse our semi-finished products in a saucepan with boiling water, cook for 40 minutes. There should be a lot of liquid, the sausages should not lie very tightly to each other. Turn them over from time to time.

6. Take out, cool. If natural casings were used, then you can fry the sausages in a pan with the addition of butter.

Recipe 3: Homemade liver sausage in a package

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

Ingredients

800 grams of liver;

250 grams of lard;

1/3 cup semolina;

100 ml cream;

1 onion;

1 carrot;

Preparation

1. Cut the bacon into cubes, not small. Fold in a frying pan and fry until golden brown. Then take out the pieces, leaving the fat.

2. Shred the peeled carrots, chop the onion and fry everything together in melted fat. It is important that the vegetables are not burnt, but only slightly browned. Turn off.

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

4. Add cream, semolina, spices and eggs. We remove the minced meat to the side for 40 minutes so that the cereal swells well.

5. We take 2 packages. If you want to make the sausages thin, then you can take 4. Lay out the minced meat equally, tie.

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

7. Put the blanks in a saucepan, fill with water and cook for 50 minutes.

8. We take out, cool, remove the film, bags and you can take a sample. You need to store such a sausage in an airtight container so that the surface does not dry out.

Recipe 4: Homemade liver sausage "Diet" with zucchini

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

Ingredients

500 grams of liver;

200 grams of zucchini;

1 onion;

3 tablespoons of oatmeal.

Preparation

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

2. Pour a spoonful of oil into the pan and lightly fry the vegetables. You can not bring it to full readiness. We fry over high heat so that the zucchini pieces do not have time to let the juice out.

3. Chop the liver and vegetables into slices.

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

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

6. Boil this sausage for 35 minutes. Do not forget to make several punctures in the casing 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 sausage from the liver. Thanks to the addition of cereals, the yield is great. We use any liver, in this recipe you can even take pork. Buckwheat well interrupts the specific bitterness.

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. Fill the washed buckwheat with water, cook the crumbly porridge. Then let it cool.

2. Fry the chopped onions in a pan.

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

4. Add spices, raw eggs and knead 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. Thicker sausages with buckwheat are tastier and more beautiful. Therefore, instead of shells, you can use bags, as in the previous recipe, or use the next option.

Recipe 6: homemade liver sausage in foil with eggs

To prepare such a liver sausage, quail eggs are required. They serve as a filling, dilute the liver taste and make the dish interesting when cut. The technique of cooking sausages is also different, it will be wrapped in foil.

Ingredients

700 grams of liver;

300 grams of pork belly;

3 tablespoons of soy sauce;

2 cloves of garlic;

1 spoonful of paprika;

70 ml milk or liquid cream;

1/3 tsp black pepper;

5 quail eggs;

4 tablespoons flour.

Preparation

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

2. Mix eggs in a bowl, salt, add cream, paprika, black pepper and beat well with a whisk until the spices dissolve.

3. Pour the aromatic mass into the minced liver. Add flour, soy sauce, mix. The mass will turn out to be quite liquid, but it should be so.

4. Boil eggs, peel, do not cut.

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

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

7. Put 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 variation of a mixed sausage for which you can use any meat: beef, pork, poultry. But it is better to give preference to fatty pieces. More fat can be added to lean meats.

Ingredients

500 grams of meat;

500 grams of liver;

200 grams of bacon;

150 grams of milk;

5 tablespoons of semolina;

2 onions.

Preparation

1. Fill the semolina with milk, let it brew while we are doing the minced meat.

2. Fry chopped onions in a pan.

3. Grind meat with liver.

4. Finely chop the bacon.

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

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

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

In order not to turn the sausage over when cooking, you can put a lid of a smaller diameter in the pan. It will press down on the product and it will not float on the surface.

In liver sausage, you can add not only buckwheat, but also rice. It also needs to be boiled beforehand. 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 casings stuffed with minced meat in the chamber. 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 pan or bake until golden brown in the oven.

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 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. We put 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 if necessary, or you might want to increase the amount of 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. 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 salt from the sausage and it will end up being 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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