Why not cook from the liver! Fritters, cakes, salads. You can stew, fry, bake, and also make a wonderful sausage. And not a single purchased product can be compared in taste and composition with a homemade product. You can add a variety of spices, vegetables, cereals and cook to your taste. And because of the small cost of the liver, the price of homemade sausage turns out very nice. Prepare?
Homemade liver sausage - general principles of cooking
For sausage, you can use any liver. Thanks to the addition of spices and fats, the product is juicy, tender. Liver before cooking you need to wash, remove the film, then cut into slices and chop. For fat is often added fat, which can also be twisted or just chopped. For juicy onions, other vegetables may be added.
To thicken the mass, eggs, semolina, flour, and starch are added to the liver. And to make the taste softer you can pour in some milk or cream. There is no limit on the type and quantity of spices. Add to your taste. The liver is wonderfully combined with various types of pepper, garlic, paprika, marjoram, and turmeric.
What is stuffed with minced meat:
• natural guts;
• artificial casings.
You can start just a small spoon, but it is much more convenient to use a special nozzle in the form of a nose for a meat grinder.
Increasingly, housewives are smart and use available materials for making sausages: bags, a roasting sleeve, foil, and even silicone tins. Stuffed products boiled in water, baked or fried. Sometimes several cooking methods are used at the same time. For example, sausages are boiled, and then fried in a pan or grilled.
Recipe 1: Homemade liver sausage with bacon
For the preparation of homemade liver sausage for this recipe will require fresh lard. It will make the product tender, add the missing fat. You will also need natural guts or artificial casings. Sausage is baked in the oven. Ingredients
• 500 grams of any liver;
• 300 grams of fat;
• 100 grams of milk;
• 3 bulbs;
• 3 eggs;
• spices;
• some oil;
• 60 grams of semolina.
Cooking
1. Cut half the fat into small cubes. To make it easier to do, you need to hold the piece in the freezer.
2. Pass the remaining fat and liver through a meat grinder.
3. Finely chop the onion and fry in a frying pan until golden brown. Add to the rest of the ingredients.
4. Add raw eggs. To make it easier to stir, you can beat with a fork in a separate bowl.
5. Pour out the semolina, put salt, milk, any spices and let the mince stand for half an hour.
6. Tie the gut on one side, fill with minced meat and close the other end.
7. Now we put the liver sausages on a baking sheet and bake until ready for about 40 minutes. The temperature in the furnace is from 170 to 180 degrees.
Recipe 2: Home-made “Cooked” liver sausage
Variant of liver sausage homemade with the addition of chicken meat. Fat is also added, but not in slices, and everything is ground with a total mass. Shells will also be required for the filling, the thickness does not matter, it only affects the cooking time.
Ingredients
• 400 grams of liver;
• 200 grams of chicken;
• 200 grams of fat;
• 1 onion;
• garlic clove;
• spices;
• 2 eggs;
• 3 tablespoons of starch.
Cooking
1. We clean the liver of the films and veins, cut into pieces. Also cut chicken, bacon and peeled onion.
2. We skip all the ingredients through a meat grinder or simply chop the blender to a uniform consistency. Do not forget to chop a clove of garlic, which must be pre-cleaned.
3. Add starch, eggs, salt, pepper, put any spices. It goes well with liver nutmeg, marjoram, turmeric.
4. We start the shell, firmly tied on both sides. Each sausage is pierced in several places with a needle, we do this carefully so that the shell does not burst. 5. We lower our semi-finished products in a pot of boiling water, cook for 40 minutes. Liquid should be a lot, sausages should not lie very tightly to each other. Periodically they need to be turned.
6. Take out, cool. If natural casings were used, it is possible to fry sausages in a pan with the addition of butter.
Recipe 3: Home-made liver sausage in package
No shells for making homemade liver sausage? It's not a problem! It can be prepared in a package, and it will not yield to anything in the gut in anything, if only by form. The sausage is thick, big, like a doctor's.
Ingredients
• 800 grams of liver;
• 250 grams of fat;
• 1/3 cup semolina;
• 100 ml of cream;
• spices;
• 1 onion;
• 1 carrot;
• 2 eggs.
Cooking
1. Cut the bacon into cubes, not small. Fold into the pan and fry until golden brown. Then remove the pieces, leaving the fat.
2. Shred the cleaned carrots, chop the onion and fry it all together in the melted fat. It is important that the vegetables are not burnt, but only slightly browned. Turn off.
3. Cut the liver into pieces, add the fried vegetables and lard. All together we grind. We use any convenient method.
4. Add cream, semolina, spices and eggs. We remove the stuffing to the side for 40 minutes, so that the croup is well swollen.
5. Take 2 packages. If you want to make thin sausages, then you can take 4. Lay out minced, set.
6. Take the plastic wrap and wrap the bags in a circle so as to give the blanks the shape of a log. There can be any number of layers.
7. Put the billet in the pan, pour water and cook for 50 minutes.
8. Remove, cool, remove the film, packages and you can take a sample. You need to store such a sausage in an airtight container so that the surface does not dry out.
Recipe 4: Homemade “Dietary” liver sausage with zucchini
Lightweight version of homemade liver sausage, in which instead of fat zucchini is used. It can be replaced by pumpkin, Jerusalem artichoke. This sausage can be baked, roasted, boiled and even grilled. Oatmeal is used as a thickener. Ingredients
• 500 grams of liver;
• 200 grams of zucchini;
• 2 eggs;
• 1 onion;
• spices;
• 3 tablespoons of oatmeal.
Cooking
1. Clean the zucchini, cut into arbitrary slices, finely chop the onion.
2. Pour a spoonful of butter into the pan and lightly fry the vegetables. You can not bring to full readiness. We fry on a big fire so that the pieces of the zucchini do not have time to put the juice.
3. Chop the sliced liver and vegetables.
4. Put eggs, spices, oatmeal, mix, let it brew.
5. Fill the casing with minced meat, firmly set and cook.
6. Cook such a sausage need 35 minutes. Do not forget to make several punctures in the shell before cooking to prevent damage. If you want to bake, it will also leave for about half an hour.
Recipe 5: Home-made liver sausage with buckwheat
Recipe budget sausage from the liver. Thanks to the addition of cereals, the yield is large. We use any liver, in this recipe you can even take pork. Grecha well interrupts specific bitterness.
Ingredients
• 600 grams of liver;
• 180 grams of dry buckwheat;
• 200 grams of fat;
• 2 spoons of butter;
• 3 cloves of garlic;
• 2 eggs;
• salt;
• black pepper;
• 2-3 bulbs.
Cooking
1. We fill in the washed buckwheat with water, we cook crumbly porridge. Then cool.
2. Fry chopped onions in a pan.
3. Crush the liver with lard, garlic and browned onions.
4. Add spices, raw eggs and mix the mince well.
5. Combine with buckwheat porridge.
6. Fill the casing with minced meat, cook in a saucepan with water for half an hour. Thicker sausages with buckwheat are tastier and more beautiful. Therefore, instead of shells, you can use the packages, as in the previous recipe, or use the following option.
Recipe 6: Homemade liver sausage in foil with eggs
For the preparation of such liver sausage, quail eggs are required. They will serve as a filling, dilute the liver taste and make the dish interesting when cut. Sausage cooking technique is also different, it will be wrapped in foil. Ingredients
• 700 grams of liver;
• 300 grams of pork belly;
• 3 tablespoons soy sauce;
• 2 cloves of garlic;
• 1 spoon of paprika;
• salt;
• 70 ml of milk or liquid cream;
• 1/3 tsp. black pepper;
• 5 quail eggs;
• 4 spoons of flour.
Cooking
1. Twist the liver and pork belly, add chopped garlic.
2. In a bowl, mix the eggs, salt, add cream, paprika, black pepper and whisk well with a whisk until the spices dissolve.
3. Pour the fragrant mass into the liver mince. Add flour, soy sauce, mix. The mass will be quite liquid, but it should be so.
4. Boil eggs, peel, do not need to cut.
5. Take a piece of foil, tuck the edges up, forming a groove with closed tips.
6. Pour half of the mince into it, then lay the quail eggs and cover with the remaining mass. We join the edges, forming the desired shape. If there are concerns about strength, then you can wrap the sausage with another layer of foil.
7. Put the sausage in the oven, bake for 50 minutes at 170 degrees, cool, without removing the foil.
Recipe 7: Home-made liver sausage with meat
Option mixed sausage, for which you can use any meat: beef, pork, poultry. But it is better to give preference to fatty pieces. In lean meat, you can add more fat.
Ingredients
• 500 grams of meat;
• 500 grams of liver;
• 200 grams of bacon;
• 150 grams of milk;
• 5 spoons of semolina;
• spices;
• 4 eggs;
• 2 bulbs.
Cooking
1. Fill the semolina with milk, let it brew while we are doing minced meat.
2. Fry shredded onions in a pan.
3. Grind the meat with the liver.
4. Chop chop.
5. Combine minced meat with fried onion, chopped lard, add eggs and swollen semolina. All is well mixed, salt, pepper.
6. Fill the casing with cooked minced meat, firmly tie the ends and send to boil for 70 minutes. If desired, sausage can be fried.
Homemade liver sausage - tips and tricks
• To remove the unpleasant bitterness from pork liver, you can simply cut the product into slices and soak it in raw milk. And in order to give the product a more pleasant taste, you can add a spoonful of sugar when soaking.
• In order not to turn the sausage over while cooking, you can put a lid of smaller diameter in the pan. She will pin down the product and he will not float on the surface.
• Not only buckwheat, but also rice can be added to liver sausage. It must also be boiled beforehand. Per kilogram of minced liver enough 100 grams of dry cereals.
• Liver sausage can be prepared for future use. You can simply freeze the stuffed shells in the chamber. Or boil the sausage, hermetically packed and also put in the freezer. Then you will only fry the product in the pan or bake until golden brown in the oven.
