Liver sausage at home. Recipe

We love talking about a balanced diet, abouthealthy nutrition, which is saturated with all the necessary for the human body macro - and micronutrients. But we almost always imagine various complex products and forget that the main natural source of these elements are ordinary, very simple natural products, such as, for example, liver. Today the topic of our conversation will be liverwurst. At home, as you will see, it is not at all difficult to cook. So let's get started.

The composition of liver sausage and its standard cooking

For the preparation of this goodies useThe following animal parts are lungs, liver, diaphragm, trachea, and heart. And now let us tell you how the liver sausage is prepared at home. Boil together with parsley root and carrot a quarter of the heart, lung and pork liver. All by-products, cooked carrots and two medium-sized onions are scrolled through a meat grinder using the smallest grid. Then the process is repeated.

We drive a raw egg to make the stuffing stronger,We also add about 10% of white crushed crackers. You can use the usual breading. Pouring the broth, bring the meat to the consistency of sour cream, very thick, add some salt. The time has come for almost the most basic stage - the choice of spices, on which the taste of the sausage will depend.

Selection of spices and the final stage of cooking

Все домашние колбасы, кстати, очень притязательны to this stage. We use the following types of pepper: white, fragrant and black. A prerequisite - they must all be freshly ground. Do not forget about nutmeg - the most basic sausage spice. But, on the other hand, do not muffle the generic taste and smell of sausage. After all, all recipes suggest that the natural taste of the main products used will be preserved.

After making spices again carefullywe mix the stuffing and fill them with small pig intestines, but we do it loosely. There comes a very crucial point - boiling. We can not allow boiling, as the intestines just burst from boiling internal moisture. Piercing is also not necessary. Eat the finished dish you need for the day, as the liver sausage at home is a perishable product.

A simple recipe for cooking liver sausage

This recipe is quite simple, but not too fast, about four hours, but the result is worth it, especially as homemade preparations are eaten very quickly.

Necessary ingredients: two kilograms of liver, three onions, 20 eggs, 500 grams of sour cream, five to six six-meter peeled guts, salt.

Liver sausage at home is prepared as follows:

1. Pre-boil the whole liver - the heart, kidneys, lungs and liver.
2. Twice with the addition of onion skip through a meat grinder. After obtaining a homogeneous mixture, we drive eggs into it and grind again.
3. Add different seasonings (completely at your discretion), salt, sour cream and mix again as carefully as possible.
4. Now with this mixture, ram the guts cleaned,Sausages make the size of any, at its discretion. Boil on low heat. By the time - at least 30 minutes, preferably a little longer. Strain the water, cool a little, and then - to your taste, that is, you can fry, bake or serve boiled. If you decide to bake, then do it in the oven at a temperature of 160 degrees - two hours. That's all - liver sausage is made at home.

The original recipe for liver sausage: ingredients and recommendations

To make sausage with this recipe to usneed pork, beef or lamb guts. You can completely choose the filling, its proportions and ingredients, at your discretion. All the same, homemade sausages from the liver are very tasty. We will now use beef guts and lungs.

The ingredients of our dish: cleaned intestines, three parts of the lungs, two - the kidneys or spleen, one - fat tail, two - cooked rice, onions, spices, salt.

We also need butter for baking.cream and mayonnaise. At the preparatory stage, thoroughly clean the intestinal fat and wash them well. To fill the sausages we will use a special nozzle. Everything is ready and now we will tell you how the liver sausage is prepared. The recipe is as follows.

Cooking Homemade Liver Sausage

Boil guts in salt water, foran hour Then get out of the pan, let drain and cool. We take for the filling: raw lungs, cut them into pieces, until half cooked boiled rice, onions - raw, chopped. We fill all this with spices, mix them so that the ingredients of our filling are evenly distributed, and scroll through a meat grinder using a special nozzle for filling guts.

We stretch the whole intestine on it, the end is tied andas filling stuffing a little lowered. When the filling process ends, we tie the other end and dip the sausage into boiling water, with a bay leaf, salted. Cook for about an hour. Before cooking, it is recommended to pierce it in several places with a needle so that it does not burst. An hour later, we get out of the pan and cool. Liver house sausage is ready. Cut into slices and serve. If you have enough patience, you can bake it in the oven, smearing it with butter or mayonnaise. Enjoy your meal!