How to cook liver sausage
ProductsLiver (chicken, beef or pork) - 350 grams
Lard - 150 grams
Eggs - 2 pieces
Onions - 1 head
Semolina (preferably small) - half a glass of 200 milliliters
Salt - 1 tablespoon
Ground black pepper - 1/2 teaspoon
Intestines - 1 piece, can be replaced with plastic bags
Food preparation
1. Wash the liver, if there are veins and hard films - remove them.
2. Grind the liver in a meat grinder or finely chop.
3. Peel the onions and mince them.
3. Cut the bacon into small cubes.
4. Eggs break and add, add to the liver.
5. Add semolina, salt and spices.
6. Mix the minced meat with a tablespoon.
7. Insist minced meat for 2 hours in the refrigerator.
Natural casing filling
1. If intestines are used, turn the inner part up, lay it out on the work surface and gently peel off the fat layer. Then rinse the intestine and turn it back out.
2. Stir the minced meat and fill the intestines with it - you should get a long sausage.
3. Divide the sausage into 2 with a pinch, tie and cut - you get 2 loaves of medium-sized sausage.
3. Pierce each sausage in 3-4 places with a pin - you only need to pierce the intestine, no filling is needed.
Filling artificial casing
1. Prepare plastic bags or cling film.
2. Fill the casing with minced meat, crush slightly to shape the sausage: you should get 2 medium-sized sausages.
Cooking liver sausage
1. Put the sausage in a saucepan, fill with water and put on fire.
2. Cook liver sausage for 1-1.5 hours, depending on the liver used (from chicken - an hour, from pork or beef - 1.5 hours).
3. Cool the sausage - remove the shell and threads in the chilled form, cut and serve.
Fusofacts
The consistency of the future sausage can be adjusted: the liver can be chopped beforehand - partially or all, then the consistency will become denser.Since the sausage is served as an appetizer, you can put more salt in the dish, and to emphasize and shade the salty taste, you can add 1 teaspoon of sugar to the minced meat.
If there are no guts, you can cook in plastic bags. To do this, putting the minced meat in one bag and wrapping it tightly in the second.
To achieve a store-bought look, you can additionally tie the sausage crosswise.
You can also use cling film as a substitute for intestines. To do this, simply wrap half of an ordinary rolling pin with film several times and wrinkle it well with your hands. Then make a pinch and, holding on to this pinch, pull out the rolling pin. It is convenient to fill the resulting polyethylene casing using a funnel.
For tenderness, you can add 1 tablespoon of sour cream to the minced meat.
Half of the semolina in minced meat can be replaced with flour. In order for the sausage to get a dense consistency during cooking, half of the semolina can be replaced with starch.
Store liver sausage for 3-4 days in the refrigerator.