Homemade sausages with liver - they can even be given to children! All the tricks and recipes for homemade sausages with liver

Homemade sausages with liver - they can even be given to children! All the tricks and recipes for homemade sausages with liver

Sausages with liver - this is very tasty, especially if they are cooked at home. They do not contain dyes and such now popular EEshek.

But we are not grieving over this?

Such sausages can be safely consumed by children and adults without fear of poisoning or an allergic reaction.

But for some reason, for most housewives cooking homemade sausage - is aerobatics. In fact, the technology is very simple. All you need is a few proven recipes, shells and the liver itself.

Sausages with liver - the general principles of cooking

Liver sausages take any according to the recipe. You can even take a piece that remained unclaimed and continues to occupy space in the freezer. A frequent satellite of the liver is fat. It reduces the dryness of the liver and smoothes the specific taste. Instead of fat, you can use the interior fat, sometimes add chicken skins.

What else to put in sausages with liver:

• spices;

• eggs;

• semolina, flour or starch;

• buckwheat, rice, barley;

• other offal;

• meat.

The ingredients are prepared minced using a meat grinder, blender. Sometimes not all products are crushed to a homogeneous mass, some are simply cut into slices, for example, fat.

Ready stuffing fill the shell. To do this, use an elongated nozzle in the form of tubes for a meat grinder, or simply impose a lot with a small spoon.

Shells can be artificial or natural. Artificial can be purchased at the store, they do not require preprocessing. Natural shells (intestines) are removed when the animal is slaughtered, mainly pigs are taken. They require soaking, as it is done, described in detail in the following recipe.

Recipe 1: Natural sausages with liver and bacon

For the preparation of such sausages will require pork intestines. In a natural shell products are special. Liver can also take pork or any other. The most tender sausages are obtained from the poultry liver: turkey, chicken, duck. Ingredients

• 1 kg of liver;

• 250 grams of fat without skin;

• 0.5 tablespoons of dry adzhika;

• 1/2 tablespoon salt;

• 1 head of garlic;

• 2 tablespoons of vinegar;

• 1/2 lemon;

• guts (about 150 grams).


1. Guts have a peculiar smell, which you need to get rid of. It is advisable to do this in advance. First wash well. Fold in a bowl, pour 700 grams of water and add vinegar. Reserve for an hour.

2. After an hour, we pour out this water, pour it clean, add juice from half a lemon, and throw skins into a bowl. If there is time, then we set it up and put it in the refrigerator for 10 hours. If not, then leave it warm for at least an hour.

3. Wash the liver, remove all unnecessary, cut into very small cubes.

4. Fat chopped arbitrarily, along with peeled garlic. Instead of fat, you can use the interior fat.

5. Combine chopped liver with lard, add all dry spices, salt, knead well.

6. Install a special nozzle on the meat grinder to fill the sausage. We stretch the intestine, lower the tip, fasten it with a thread.

7. Put a mixture of liver and begin to turn the meat grinder, filling the sausages. Tips are also tied with a strong thread.

8. We pierce the finished sausages with a needle in several places and boil them in boiling water for 80 minutes.

9. You can put raw sausages in a baking dish, pour water so that it slightly covers the blanks and send to the oven for 50-70 minutes. During this time, the water will evaporate, and the natural shell will acquire a ruddy crust.

Recipe 2: Sausages with liver and semolina

A common recipe for cooking sausages with liver. The semolina gives extra weight, keeps the mass well, does not allow to crumble. Instead of garlic, you can use onions or put both.


• 900 grams of liver;

• 350 grams of fat;

• 10 cloves of garlic;

• 0.5 glasses of semolina;

• 1 glass of milk;

• salt, nutmeg, pepper. Cooking

1. Manka fill with cold milk, leave on the table for swelling.

2. Chop fat very finely or skip through a meat grinder with a large mesh. It should be exactly the pieces, not porridge. It is more convenient to cut frozen suet.

3. We pass the liver and garlic through a fine mesh or interrupt in a combine.

4. All combine, add the swollen semolina, a pinch of nutmeg, pepper, minced salt and stir.

5. We start the sausage shells, tie them with threads on both sides.

6. Sent to boil in a pot of boiling water. If the products are also planned to be fried, then 30 minutes is enough. If, however, consumed in boiled form, then boil for 10 minutes longer.

Recipe 3: Sausages with liver and buckwheat

Liver and buckwheat - a classic combination that simply can not be tasteless. So why not make sausages out of it? Delicious, fragrant and very satisfying.


• 600 grams of liver;

• 150 grams of fat;

• 1 cup of buckwheat;

• salt, coriander, pepper;

• 50 grams of milk;

• 2 onions or a head of garlic;

• some oil.


1. Wash and boil buckwheat. We need crumbly porridge.

2. Fry the onions in the oil, after clearing and cutting into small cubes.

3. We pass liver and fat through the meat grinder.

4. Mix the liver, fried onions, buckwheat porridge.

5. Add milk, chopped coriander seeds, mince salt and pepper.

6. We begin pork round or artificial sausage casings.

7. Cooking in any attractive way for us: cook, bake, fry, or you can just send it to the grill. These sausages are also prepared for 40-60 minutes, depending on the thickness and density of the filling.

Recipe 4: Sausages with liver and smoked bacon

Option not very dietary sausages with liver, but very fragrant and juicy. For cooking, in addition to fresh bacon, smoked bacon will be needed, which will give the finished dish a special flavor. Ingredients

• 500 grams of liver;

• 200 grams of fresh lard;

• 250 grams of smoked bacon;

• salt and other spices;

• 2 onions;

• 2 eggs.


1. Fresh lard cut with any pieces and just fry in a pan until golden brown. Then remove, leaving the melted fat.

2. Cut onion, fry in prepared fat until transparent. It is not necessary to brown strongly.

3. Wash the liver and twist together with fried onions and ruddy pieces of bacon.

4. Cut the bacon into small cubes, add to the stuffing.

5. Give the sausages a taste, pouring all kinds of spices and salt.

6. We start the shell, tie the ends, make punctures with a needle and you can cook! Fry, boil, bake or simmer.

Recipe 5: Sausages with Liver and Chicken Hearts

Another economical recipe for liver sausages, this time with chicken hearts. Simple, tasty and inexpensive. Also for cooking will need any fat: chicken, pork, duck.


• 900 grams of liver;

• 600 grams of hearts;

• 0.5 tsp. black pepper;

• 1 head of garlic;

• 1 tsp. fine salt;

• 200 grams of any fat;

• guts or artificial membranes.


1. We wash the chicken liver, cut it in half to make it easier to grind. Fat and chicken hearts are simply washed, dried with a napkin.

2. Clean the garlic head.

3. Grind garlic, liver, half of hearts and fat in a meat grinder.

4. The remaining hearts are cut into thin rings, send in the total mass.

5. Mince the salt, pepper, you can put any other spices at your discretion. Mix well.

6. Stuff sausages. If guts are used, we prepare in advance. How to do this is described in detail in the first recipe for liver sausages. Artificial shells do not require processing.

7. Boil finished products, fry or bake in the oven.

Recipe 6: Sausages with liver, lungs and heart

Option sausages with liver and other offal. You can use beef or pork. Shells take any: natural or artificial.


• 1200 grams of lung;

• 500 grams of heart;

• 500 grams of liver;

• 250 grams of rice;

• 200 grams of onions;

• 150 grams of fat;

• 3 eggs;

• 0.5 spoons of paprika;

• salt, pepper, black or red.


1. The lung and heart must be boiled beforehand. To do this, we wash the products, cut them into random pieces, put them into the pan, and let them boil. Now drain the water, pour the pure boiling water and boil the liver for another 1.5 hours.

2. Boil the rice until cooked, drain the water, wash the grits.

3. Cool everything, cut the liver and fat into pieces, peel the onions and chop them too. Scroll all together through a meat grinder.

4. Add boiled rice, raw eggs, paprika, salt, pepper. Mince mix.

5. We start the sausages in any convenient way.

6. Run into boiling water, cook 40 minutes. Then you can fry, bake in the oven.

Recipe 7: Creamy Sausages with Liver and Chicken

Very tender sausage filling is obtained by adding chicken meat. It is advisable not to use the breast, as it is dry on its own. Perfect trim with legs, you can take along with the skins. Also according to the recipe put the cream, their fat content should not be less than 30%.


• 500 grams of liver;

• 600 grams of chicken;

• 200 grams of fat;

• 5 cloves of garlic;

• 150 grams of cream;

• spices;

• 3-4 tablespoons of flour (you can starch).


1. Prepare the liver and chicken for chopping. Wash, dry, cut into pieces. Cut the bacon.

2. Clean the garlic, send to the rest of the products.

3. All of the above should be minced.

4. Add flour, stir. Instead of flour, you can likewise take starch.

5. Pour in the cream, put salt and pepper. Coriander and paprika are good for cream sausages, you can simply add a little usual chicken seasoning and save yourself from the selection of spices. 6. Fill the shell meat mass, firmly tied the tips.

7. Sausages with the addition of chicken meat cooked a little longer than just liver. On average, about 60-70 minutes. But if they then bake, then shorten the time.

Sausages with Liver - Tips and Tricks

• Fat and fat make liver sausages juicier and more tender. But if you want to prepare dietary options, then instead of fat, you can use any vegetable puree, but not from starchy foods. Well dilute the liver with pumpkin, zucchini, cauliflower or white cabbage.

• For cutting meat products never use wood chopping boards. They will absorb the juice and will become a real repository of microbes. Prefer glass and plastic, and leave the wood for bread.

• There is no special nozzle for the grinder to fill the sausages? Use a funnel with a wide spout and help from households. The stuffing is laid on top and pushed by a thin object into the shell, worn on the tip. And so she did not slazila, use the elastic for banknotes.

• To make it easier to clean the pig's belly, soak them for 10 hours in a strong saline solution. You can keep longer.

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