We love to talk about a balanced diet, a healthy diet that is saturated with all the macro- and microelements necessary for the human body. But almost always we imagine various complex products and forget that the main natural source of these elements are ordinary, simplest natural products, such as liver. Today the topic of our conversation will be liverwurst. At home, as you will see, cooking it is not at all difficult. So let's get started.
Composition of liverwurst and its standard preparation
The following parts of animals are used to prepare this goodness: lungs, liver, diaphragm, trachea and heart. And now we will tell you how to cook liverwurst sausage at home. Boil a quarter of the heart, lung and pork liver with parsley root and carrot. All offal, cooked carrots and two medium-sized onions are scrolled through a meat grinder using the smallest grate. Then repeat the process.
We drive in a raw egg to make the minced meat stronger, we also add about 10% of the white crushed crackers. You can use ordinary breadcrumbs. Pouring the broth, bring the minced meat to the consistency of sour cream, very thick, add salt. The time has come for almost the most basic stage - the choice of spices, on which the taste of sausage will depend.
Selection of spices and the final stage of preparation
All home-made sausages, by the way, are very demanding of this stage. We use the following types of pepper: white, allspice and black. A prerequisite - all of them must be freshly ground. In no case do not forget about nutmeg - the most basic sausage spice. But, on the other hand, do not drown out 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 adding spices, mix the minced meat again and fill it with thin pork intestines, but do it loosely. There comes a very crucial moment - boiling. Do not allow boiling, since the intestines will simply burst from boiling internal moisture. It is also not necessary to pierce. You need to eat the finished dish per day, since liverwurst at home is a perishable product.
A simple recipe for liverwurst
This recipe is quite simple, but not too fast, about four hours, but the result is worth it, especially since home-made 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 intestines, salt.
Liver sausage at home is prepared as follows:
- Pre-boil the whole liver - heart, kidneys, lungs and liver.
- Two times with the addition of onions, we pass through a meat grinder. After obtaining a homogeneous mixture, drive eggs into it and grind again.
- Add different seasonings (completely at your discretion), salt, sour cream and mix again as thoroughly as possible.
- Now, with this mixture, we cleaned the intestines with peeled sausages, we make any size, at our discretion. Boil over low heat. In 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 - liverwurst sausage made at home.
Original liverwurst sausage recipe: ingredients and recommendations
To cook sausages according to this recipe, we need pork, beef or lamb intestines. You can completely choose the filling, its proportions and ingredients yourself, at your own discretion. All the same, homemade sausages from liver are very tasty. We will now use beef guts and lungs.
The components of our dish : peeled intestines, three parts of the lungs, two - kidneys or spleen, one - fat tail fat, two - boiled rice, onions, spices, salt.
Also, for baking, we need butter and mayonnaise. At the preparatory stage, thoroughly cleanse 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 liver sausage is prepared. The recipe is as follows.
Cooking home liverwurst
Boil the intestines in salt water for an hour. Then we get out of the pan, let it drain and cool. We take for the filling: raw lungs, cut them into slices, cooked rice until half ready, onion - raw, chopped. We season it all with spices, mix it so that the ingredients of our filling are evenly distributed, and scroll through the meat grinder, using a special nozzle for filling the intestines.
Pull the whole gut on it, tie the end and lower it a little as the stuffing is stuffed. When the filling process ends, we tie the other end and lower the sausage into boiling water, with a bay leaf, salted. Cook for about an hour. Before starting cooking, it is recommended to pierce it in several places with a needle so that it does not burst. After an hour we get out of the pan and cool. Liver home-made sausage is ready. Cut into pieces and serve. If you have enough patience, you can bake it in the oven, greased with oil or mayonnaise. Enjoy your meal!