Hepatic sausage at home: methods of preparation

Lovers of liver and other liver often sigh about their frustrated dreams, feeding the sausage they bought to a stray dog, because even a domestic pet does not eat it. I want a delicious, and offered in stores can often give only disappointment, coupled with a possible stomach disorder. However, do not despair! Hepatic sausage at home is not cooked as hard as it might seem from the outside. And folk craftsmen invented ways to further simplify the culinary process.

Hepatic sausage

The first recipe is suggested, in which only the specified by-product is involved. For its implementation, seven hundred grams of any liver and two hundred lats are taken. Fresh or salted water does not matter in principle. The liver is twisted on a meat grinder with two onions and a pair of garlic lobules. Salo as small as possible cuts and interferes with the mass. Three eggs are hammered in there and are poured in: salt (one and a half small spoons), coriander (one), ground sweet pepper (quarter) and a half cup of flour. The mixed stuffing is put in a regular plastic bag, the air is squeezed out of it, it is tightly tied and put in a pot of water. After boiling, the liver sausage is cooked at home for about an hour and a half. Time depends on the size of the packaging. After cooling, polyethylene is removed, and a delicate product can be eaten.

Liverwurst

Sausage from offal is rarely done only from the liver. Not because of its high cost, but to make the taste more vivid. Very delicious liver sausage is obtained at home, the recipe of which is supplemented with beef heart. It is taken two kilograms - as much as the liver (only beef or mixed with avian). The heart first boils and cools, and then melts together with a cooked liver, a kilogram of fat, a quarter kilo of onions and garlic. It is better to pass the mass through the meat grinder three to four times. Then a dozen eggs are stuck in the stuffing, salt is added with spices, a pack of softened butter, half a liter of sour cream is poured in, and the mass is mixed until uniform. The base is ready! If you are stocked with guts, stuff them. In the absence of such a shell, use the method described in the first recipe - package by package. If you use guts, then lay the sausage in a broth or a decoction of spicy herbs - it is additionally infused with aromas. Packages do not give such an opportunity, so there is no sense in translating spices and broth. And the last remark: this liver sausage at home is made from pre-processed foods, so it is cooked for no longer than half an hour.

Hepatic-meat sausage

The last stage of preparation corresponds to the one already described. Only the composition of minced meat changes. Meat and liver sausage at home is made from an equal amount of lard, chicken fillet and chicken liver, ground in a meat grinder. One and a half kilograms of minced meat are added with three eggs, three dining rooms with a spoonful of starch, the same amount of mango and selected seasonings. Since the raw materials are raw, this sausage is brewed for an hour and a half.

Hepatic sausage with buckwheat

This groat is widely used in the manufacture of blood sausages. But not bad with her and liver sausage - at home you get a product with a very delicate structure. For seven hundred grams of the main component, a glass of buckwheat is boiled until friability. The liver is not chopped for this recipe, but finely chopped. Two large bulbs are crushed and fried, three cloves of garlic are squeezed. The stuffing is mixed and seasoned; If it turned out to be dense, a little water is added. Next in the course go guts or packets. The sausage is boiled for about half an hour. There is it you can and right so, and fried - as the food lovers like.

With our recipes it becomes quite affordable high-quality liver sausage. At home (with the photo of the finished product you can see in the article) it turns out very appetizing and incredibly tasty.