Lovers of liver and other liver often sigh about their scolded dreams, feeding a sausage bought to a stray dog, because even a pet does not eat it. I want a tasty one, and what is offered in stores can often give only disappointment, coupled with a possible upset stomach. However, do not despair! Liver sausage at home concocting is by no means as difficult as it might seem from the outside. And craftsmen invented ways to further simplify the culinary process.
Liver sausage
The first is a recipe in which only the specified by-product is involved. For its embodiment, seven hundred grams of any liver and two hundred - fat is taken. Fresh or salty - it does not matter. The liver is twisted in a meat grinder with two onions and a pair of garlic cloves. Fat is chopped as finely as possible and interferes with the mass. Three eggs are driven in and poured in: salt (one and a half small spoons), coriander (one), ground allspice (a quarter) and a half cup of flour. The minced meat is placed in a regular plastic bag, air is squeezed out of it, it is tied tightly and placed in a pan with water. After boiling, the liver sausage at home is cooked for about an hour and a half. Time depends on the size of the packaging. After cooling, the polyethylene is removed, and a delicate product can be eaten.
Liverwurst
Offal sausage is rarely made only from the liver. Not because of its high cost, but to make the taste more vibrant. It turns out very tasty liver sausage at home, the recipe of which is complemented by beef heart. It takes two kilograms - the same as the liver (only beef or mixed with poultry). The heart is first boiled and cooled, and then grinded along with a cooked liver, a kilogram of fat, 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 is added, a pack of softened butter, half a liter of sour cream is poured, and the mass is mixed until smooth. The foundation is ready! If you have guts, stuff them. In the absence of such a shell, use the method described in the first recipe - pack in packages. If you use guts, then put the sausage in a broth or a decoction of herbs - it is additionally saturated with aromas. Packages do not give such an opportunity, so it makes no sense to translate spices and broth. And one last note: this liver sausage at home is made from pre-processed foods, so it cooks no longer than half an hour.
Liver meat sausage
The last cooking step corresponds to that already described. Only the stuffing changes. Meat and liver sausage at home is made from an equal amount of lard, chicken and chicken liver, grinded in a meat grinder. Three eggs, three tablespoons with a hill of a spoonful of starch, the same amount of semolina and selected seasonings are added to one and a half kilograms of minced meat. Since the initial 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 of blood sausages. But liver sausage is also good 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 chopped and fried, three cloves of garlic are pressed. Stuffing is mixed and seasoned; if it turns out a little thick, a little water is added. The guts or packets go further. Sausage boils for about half an hour. It can be eaten either directly or fried - as consumers prefer.
With our recipes, quality liver sausage becomes quite affordable. At home (you can find the photo of the finished product in the article), it turns out to be very appetizing and incredibly tasty.