Homemade liver sausage - no chemicals! Recipes for homemade liver sausage with lard, buckwheat, semolina, vegetables. Homemade liver sausage with lard and garlic

25.09.2019 Seafood dishes

I came across a recipe for making liver sausage at home on the Internet. 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 homemade liver sausage recipe used beef liver, but I used pork liver and it turned out delicious too. Fat for sausage should be taken the most common, without cuts in meat and soft skins.

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

Wash the liver and clean from the film, veins. Put half of the fat in the freezer so that it freezes well, cut off the skin from the rest of the fat. Twist the liver and part of the fat in a meat grinder into minced meat.

Whisk 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 fat is salty, do not oversalt the entire sausage.

Take the bacon out of the freezer and cut into small cubes.

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

Now the most difficult moment. You need to take cling film or food bags. Put the liver mixture in a film and roll up the sausage. It's not easy and you'll need an assistant.

This volume will make three small sausages. You don't have to put everything in one package. Make the film in several layers so that it does not tear during cooking. Do not tighten the sausage tightly - it will increase in size during cooking.

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

After the set time, carefully remove the sausage and release it from the package.

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

Enjoy your meal!

Lovers of liver and other liver often sigh about their desecrated dreams, feeding the purchased sausage to a stray dog, because even a pet does not eat it. I want something tasty, and what is offered in stores can often give only disappointment, coupled with a possible upset stomach. However, do not despair! Liver cooking is by no means as difficult as it might seem from the outside. And craftsmen have invented ways to further simplify the culinary process.

liver sausage

The first is a recipe in which only the specified offal is involved. For its implementation, seven hundred grams of any liver and two hundred grams of fat are taken. Whether it's fresh or salty, it doesn't matter. The liver is twisted in a meat grinder with two onions and a couple of garlic cloves. Salo is chopped as finely as possible and interferes with the mass. Three eggs are also driven in and poured: salt (one and a half small spoons), coriander (one), ground allspice (a quarter) and one and a half glasses of flour. The kneaded minced meat is placed in a regular plastic bag, air is squeezed out of it, it is tightly tied and placed in a pot of water. After boiling, liver sausage is cooked at home for about an hour and a half. The time depends on the size of the package. After cooling, the polyethylene is removed, and the delicate product can be eaten.

Liverwurst

Offal sausage is rarely made from liver only. Not because of its high cost, but to make the taste more vivid. It turns out very tasty liver sausage at home, the recipe of which is supplemented with beef heart. It is taken two kilograms - the same as the liver (only beef or mixed with poultry). The heart is first boiled and cooled, and then ground together with cooked liver, a kilogram of lard, a quarter kilo of onion and garlic. It is better to pass the mass through a meat grinder three to four times. Then a dozen eggs are driven into the minced meat, salt with spices, a pack of softened butter are added, half a liter of sour cream is poured in, and the mass is kneaded until smooth. The base is ready! If you stock up on guts, stuff them. In the absence of such a shell, use the method described in the first recipe - pack in bags. If you use the intestines, then lay the sausage in the broth or decoction of herbs - it will be additionally saturated with aromas. Packages do not provide such an opportunity, so there is no point in transferring spices and broth. And one last note: this homemade liver sausage is made from pre-processed products, so it does not cook for more than half an hour.

Liver meat sausage

The last stage of preparation corresponds to that already described. Only the composition of minced meat changes. Meat-liver sausage at home is made from an equal amount of bacon, chicken fillet and chicken liver, ground in a meat grinder. Three eggs, three tablespoons of starch with a slide, the same amount of semolina and selected seasonings are added to one and a half kilograms of minced meat. Since the raw products are raw, this sausage is cooked for an hour and a half.

Liver sausage with buckwheat

This cereal is widely used in the manufacture. But liver sausage is also not bad with it - at home, a product with a very delicate structure is obtained. For seven hundred grams of the main component, a glass of buckwheat is boiled until crumbly. The liver for this recipe is not ground, but finely chopped. Two large onions are crushed and fried, three cloves of garlic are pressed through. Minced meat is mixed and seasoned; if it turns out to be thick, add a little water. Further in the course are guts or packages. The sausage is boiled for about half an hour. You can eat it both directly and fried - as eaters like it more.

With our recipes, quality liver sausage becomes quite affordable. At home (you can find a photo of the finished product in the article), it turns out to be very appetizing and incredibly tasty.

Today I prepared homemade liver sausage for myself, I make it without intestines and stomach, so to speak, urban. 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 the liver in its pure form. Be sure to save the liver sausage recipe at home, you will not regret it.

Ingredients:

Liver 700 g (pork or beef.);
Salo unsalted 700 g.
Garlic 5-6 cloves.;
Flour 1.5 cups.;
Starch 0.5 cups.;
Eggs 5 pcs. (large).;
Salt 2 tsp;
Sour cream 2 tablespoons;
Black ground pepper 0.5 tsp;

Liver sausage recipe at home. Step by step recipe

Divide the lard into two parts, cut one part into a small cube, and chop the second part together with the liver and garlic in a meat grinder.
In a deep bowl, mix all products. Mix well.
Add eggs, salt, ground black pepper, sour cream, starch, flour, and mix everything thoroughly.
Now divide the minced meat into two equal parts and transfer to bags. Tie tightly.
You can leave the sausage in this form if you make it for yourself, if you want, give the sausage the usual oblong shape. Put in another bag.
We take a large saucepan and put the sausage there, fill it with cold water, and bring to a boil.
As soon as the water boils, reduce the heat to low, and cook from the moment of boiling for 2 hours.
Immediately after the end of cooking, the sausage, still hot, is carefully released from the package and transferred to the foil, let it cool.
It is best to store it in foil in the refrigerator.

The recipe for liver sausage at home is ready. What a delicious and fragrant it turned out, and the smell is simply magnificent. Be sure to cook such a sausage and you will not regret it.

Prepare the necessary products.

Wash the liver, cut off the veins, film and pass through a meat grinder. Pour salt, ground black pepper and semolina into the resulting minced liver, add a chicken egg.

Cut the lard into small pieces (about 5x5 mm) and lay them on the liver. If desired, fat can be passed through a meat grinder.

Mix the liver mass thoroughly and leave for 10-15 minutes.

Put the baking bag into a long bowl with a small indentation. Put the prepared minced liver in the middle of the package.

Tie the edges of the bag with a thread, forming a sausage.

Gently lower the package with the future liver sausage into boiling water and reduce the heat. With a low boil, cook for 30 minutes. If the sausage is not very thick, then 20 minutes will be enough.

At the end of cooking, carefully remove the liver sausage and, together with the package, send it to a cool place until it cools completely. Before serving, remove the bag and cut the sausage into pieces.