This is a delicacy that surpasses the store counterpart in taste and nutritional value. Its preparation is based on fresh natural ingredients. Preservatives, coloring agents and flavor enhancers, which are not skimpy on industrial-scale sausage manufacturers, are absent from the homemade product.

Homemade liver sausage recipes - weight. Some housewives adhere to long-term traditions and fill the natural casing with minced meat, others use durable bags and other devices for these purposes. Each of the methods will be described in detail in this article.

Hepatic sausage in the intestine

The natural casing gives the finished product an original taste and retains a maximum of vitamins.

Ingredients:

1. Liver (pork, chicken, beef) - 600 grams.
2. Lard (pork) - 300 grams.
3. Egg (chicken) - 4 pieces.
5. Semolina - 4 tablespoons.
6. Onions (onions) - 4 pieces.
7. Garlic - 4 cloves.
9. Oil (vegetable) - for frying.

Spices:

1. Salt to taste.
3. Marjoram - ½ teaspoon.
4. Basil - 1/3 teaspoon
5. Bay leaf (ground) - on the tip of a knife.
6. Dill (dried - fresh) - ¼ - 1 teaspoon.
7. Paprika - 0.5 teaspoon
8. Coriander (ground) - to taste.

Inventory for cooking liver sausage at home in the intestine: a knife, teaspoons and tablespoons, 2 deep bowls, a small deep plate, 2 cutting boards, a large bowl, a frying pan, a lid, a stove, a meat grinder with a large grid and a sausage attachment, a needle, thick thread, oven, non-stick baking sheet, foil.

Preparation of ingredients

So, first you need to start cooking minced meat. It is necessary to thoroughly rinse the liver and lard under running water, cut off the skin from the latter. Cut the main components of the dish into 3-4 cm cubes. Put chopped liver and lard in a deep bowl. Separate the onion and garlic from the husk. Cut the onion into half rings no more than 1.5 centimeters wide.

Heat a frying pan, pour in a little sunflower oil, fry the onion until transparent and barely noticeable crust, but no more than 4-5 minutes.

Minced meat

Not a single recipe for liver sausage, prepared at home, is complete without the use of a meat grinder. Whether it is a device with manual or automatic control - there is no difference. Pieces of liver and bacon must be passed through a large grate, the fried onion and fresh garlic must be twisted. Drive eggs into the finished mixture and add semolina. Mix thoroughly, add spices, mix again. Add milk last, cover, leave for 40-45 minutes to infuse. During this time, the semolina will increase in size.

Intestine preparation and filling

Hepatic sausage, cooked at home in the intestine, requires the main ingredient - a natural casing. In butchers' shops you can buy a ready-to-use product, peeled and salted. It is necessary to take it out of the package, put it in a deep bowl and fill it with water, leave it for half an hour to separate the remaining salt. To flush the colon, insert the narrow edge of the watering can into one of its ends and let the water pass. Throw the washed product in a colander, leave for 5-10 minutes to drain the remaining liquid. It is important that while filling the intestines with minced meat, they are moist, this will minimize the likelihood of air getting into the sausage.

So, how to cook liver sausage at home in a natural casing? You need to stuff your guts. It is required to install a horn attachment on the meat grinder. Then prepare a baking sheet for baking the dish - cover the non-stick surface with a sheet of foil.

Pull the bowel completely over the attachment. Next, you need to put minced meat in the neck of the meat grinder, scroll the handle, gradually filling the shell. The optimal sausage size is no more than 40 centimeters. Tighten the end of the intestine with a strong thread. Make 1-2 punctures in the center of the sausage with a needle to remove the remaining air. Then you can fill the next sausage according to the example. After each serving, it is important to tighten a strong knot so that the product does not disintegrate during heat treatment.

Baking and serving liver delicacy

Liver sausage, cooked at home, will be tasty and rich if baked well. Before sending to the oven, heated to 160 degrees, the dish must be generously greased with sunflower oil. Sausage baking time is 40-45 minutes.

You can eat the dish cold or hot. It goes well with vegetable side dishes, boiled potatoes and rice. In combination with rye bread, a thin layer of butter and lettuce, it will be an excellent snack.

Recipe for making liver sausage without intestines

If it was not possible to find a natural casing, but you want to taste the delicacy, improvised means, for example, a durable bag, can take over its role.

Ingredients:

1. Liver (beef) - 600 grams.
2. Lard (pork) - 400 grams.
3. Flour (premium grade) - 200 grams.
4. Egg (chicken) - 4 pieces.
5. Starch - 100 grams.
6. Sour cream - 3 tablespoons.
7. Salt and pepper to taste.
8. Food package - 6 pieces.

Cooking steps

Stage one - preparation of products. The taste of liver sausage, cooked at home without intestines, determines the quality of liver processing. It is necessary to remove all films, in order to do this quickly, it is enough to dip the ingredient in boiling water for 30 seconds. Now you can cut it into pieces. Cut the skin from lard, divide into 2 equal parts. Send one to the freezer, cut the other into pieces.

Stage two - kneading minced meat. Grind pieces of liver and lard in a meat grinder or blender (in the latter case, the taste of the finished dish will be softer). Cut the frozen part of the bacon into half a centimeter cubes. In a large bowl, combine the minced meat, chopped bacon, add spices. Drive in eggs, gently add flour, starch, sour cream. After adding the chopped garlic, mix thoroughly.

Stage three - shaping the sausages. Expand a food bag, put half of the minced meat in it, level it, remove the remaining air, leave a reserve of space for the sausage to swell, and tie the handles securely. Place in a clean bag, remove air, tie. Repeat the procedure with the third package. Each of the two pieces of minced meat should be packed in 3 bags.

Stage four - heat treatment. Pour cold water (up to half) into a large saucepan, lower the bags with minced meat, turn on low heat, cover with a lid. When the water boils, remove the lid, cook the sausage for 2 hours. When the product is ready, remove the cellophane and cool to room temperature.

The weight of the finished liver sausage, prepared at home according to this recipe, is almost 2 kilograms! The recipe is not only simple to execute, but also budgetary. In appearance, the delicacy resembles a wide loaf of boiled sausage, the consistency of the original product is dense, the taste is delicate. It goes well with horseradish or mustard.

• Boiled rice can be an alternative to semolina.
• The rest of the unused intestines can be stored in the freezer for up to a year, previously covered with salt.
• How to make liver sausage at home savory and spicy? Add cilantro, dill, parsley, basil, etc. to the minced meat.
• In the absence of a special attachment for molding sausages, a cut plastic bottle will become its replacement. It is enough to pull the intestine over its neck and skip the minced meat.
can be stored for no more than 5-7 days. Pack it in a clean, hermetically sealed container.

Through simple manipulations, you can create a real masterpiece of culinary art, which will become a real decoration of your everyday and festive table.

I came across a recipe for making liver sausage at home on the Internet. I read it for a long time, reread it and decided to cook it. The result was excellent! I share with you the recipe and the result.

The original recipe for homemade liver sausage used beef liver, but I used pork liver and it turned out delicious too. Lard for sausages should be taken the most common, without meat cuts and soft skin.

I did not use sour cream, but you can add it if you wish.

Wash the liver and remove the film, veins. Put half of the bacon in the freezer so that it freezes well, cut the skin off the rest of the bacon. Twist the liver and part of the lard in a meat grinder into minced meat.

Beat in eggs and stir.

Add starch, flour, salt and stir again. I stirred it with my hand, it turned out to be more convenient. With salt, carefully: if the lard is salty, do not oversalt the whole sausage.

Remove the bacon from the freezer and cut into small cubes.

Add the chopped bacon to the liver dough, squeeze the garlic through a press and mix again.

Now is the hardest moment. You need to take cling film or food bags. Put the liver mixture in a foil and roll it up with sausage. It's not easy, and you need an assistant.

This volume will make three small sausages. You don't have to put everything in one bag. Make the film in several layers so that it does not break during cooking. Do not tighten the sausage tightly - it will increase in size during cooking.

Pour cold water into a large saucepan (so that the sausage lies flat in it) and put on fire. The liver sausage will be cooked for 2 hours. When the water boils, remove the lid from the pan.

After the allotted time, carefully remove the sausage and release it from the bag.

Delicious homemade liver sausage is ready. The consistency is dense, easy to cut and eaten very quickly.

Bon Appetit!

To cook liver sausage at home, you will need fresh offal. I use chicken liver, which can be substituted for beef liver. You will also need pork fat and casings. For the "bundle" of products, I add a little bit of everything: flour, starch and semolina. During heat treatment, they swell and thicken, as a result of which the sausage comes out tender and dense at the same time, keeps its shape well when cutting. A basic set of spices: only salt, pepper and a little nutmeg. You add spices and herbs to your liking, place any flavoring accents.

Total cooking time: 40 minutes + 1 hour for aging the minced meat / Yield: 2 kg

Ingredients

• chicken liver - 1 kg
• fresh lard - 750 g
• garlic - 4 teeth.
• wheat flour - 4 tbsp. l.
• semolina - 4 tbsp. l.
• corn starch - 4 tbsp l.
• chicken eggs - 4 pcs.
• 20% sour cream - 4 tbsp. l.
• salt - 2 tsp with a slide or to taste
• a mixture of ground peppers - 0.5 tsp.
• nutmeg - 0.5 tsp
• pork casings - 1.5-2 meters

Preparation

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First you need to prepare the food. The chicken liver should be well rinsed, the bile ducts should be removed, otherwise it will taste bitter (if you use beef liver, then clean it from the film and soak it in milk). I divide the bacon into two parts: 500 grams will go into the minced meat, and the remaining 250 grams - I will add whole pieces to the filling, so I cut it into small, small cubes. Be sure to cut off the skin. Any fat will do, I used a back and underwire.



I pass through a meat grinder: 1 kg of liver, 500 grams of lard, 1 onion and 4 cloves of garlic. I add lard, cut into cubes, to the resulting minced meat - these pieces will be clearly present in the finished sausage, a beautiful cut will be learned.



I add chicken eggs, sour cream, as well as salt, pepper and nutmeg. I stir with a whisk so that the spices are evenly distributed and the eggs are completely dispersed.



Gradually I introduce dry ingredients: flour, starch and semolina - 4 tablespoons each without a slide. They will thicken and "glue" the filling, for a set of which the sausage will cut well and will not crumble into pieces. Again, thoroughly knead the minced meat so that there are no lumps, and leave it for 1 hour so that the semolina swells. The result is a mixture with a consistency like sour cream.



While the minced meat is ripening, we prepare the womb. If the intestines are not cleaned, then turn them out, clean off the mucus and rinse thoroughly in several waters, then add 2 tbsp. l. salt in 1 liter of water and leave for half an hour to disinfect. If the casings are salted in advance, then simply rinse under running cold water. It is better to get the frozen semi-finished product out of the refrigerator in advance so that it completely thaws. I recommend immediately dividing the intestines into segments of 30-40 cm, that is, into the desired length of the sausage, so that it is more convenient to stuff. They must be solid, without punctures, do not let air through when blowing.



Stuffing the casings with filling. The most convenient way to perform the procedure is through a special attachment of the meat grinder. If there is no such device, then use the tools at hand, for example, a spoon or build a funnel from a plastic bottle. The end of the intestine can be tied with a knot or thick threads. ATTENTION! Fill the intestines with minced liver freely, never tightly. During heat treatment, the intestine shrinks, and the air inside expands, besides, semolina and flour will swell greatly. If you fill it tightly, then the sausages will burst!



For cooking, you will need a large saucepan so that the sausages do not deform. I pour about half the volume or a little more water into it, I make sure to salt it. I put the semi-finished product in hot, but not boiling water. ATTENTION! Upon contact with hot water, the intestine will instantly turn white - it must be immediately pricked with a needle over the entire surface to release air, otherwise it will burst. Boil for 40 minutes - for chicken sausage; 1 hour - for beef. The countdown starts from the moment the water boils in the pot. As soon as it boils, the fire needs to be made a little less so that the sausage is not cooked too actively. During cooking, I recommend pricking the sausages with a needle a few more times to be on the safe side.



Gently remove the finished sausage from the pan and completely cool it down first to room temperature, and then in the refrigerator.

It turns out to be very tasty, dense in consistency, delicate in taste, well cut. Can be served with vegetables or used to make sandwiches. It goes well with black bread, mustard and horseradish. Bon Appetit!

I want something tasty and homemade without any additives, dyes, stabilizers, emulsifiers. I would like to advise you to make homemade liver sausage. It is easy and simple to do and is cheaper than buying from a store. So let's get started.

Any liver can be taken. From chicken and turkey sausage is obtained more tender. Sort the chicken liver, remove, if any, bile. Rinse and cut into small pieces. Cut fresh lard into small pieces. Peel the onions, chop finely and fry in oil. Put chopped liver and lard, fried onions in a deep bowl.

We drive in eggs. Add spices.

Add flour and semolina.

Peel the garlic and pass through a press.

Knead well and add milk. Knead again. Leave the finished sausage mince to brew for about an hour. During this time, semolina and flour will swell, they are saturated with liver juices and spices.

In the meantime, we are preparing the womb. I have it salted with dry salting and already cleaned, so I cut off about 3 - 3.5 meters and fill it with warm water. Then I rinse the inner part of the womb with a stream from the tap.

Mix the prepared minced meat. It is convenient to fill the womb through a large funnel with a wide and long "spout". We cut the cranium into several parts, i.e. to the desired length of the sausage. We put on the intestine on the "nose" of the funnel, it is swollen and can be put on very easily.

Tie the end of the intestine with a knot or thick threads. Put part of the minced sausage in the funnel container and push it with a stick (pencil). Thus, we fill the entire intestine. It is impossible to stuff tightly - the shell shrinks during heat treatment, and semolina and flour swell.

We put the resulting semi-finished sausages in a double boiler. As soon as the water boils and we see that the shell is slightly white, it is necessary to pierce the sausages with a needle or a thin awl in several places. This is done in order to release excess air from the sausage.

Sausage is brewed for 1 hour.

Delicious, with garlic, tender. Delicious hot and cold!

The liver sausage is ready. Bon Appetit!

Good day to all!!!

My husband and I love the liver very much. It is a pity that I can’t feed the children with liver dishes, I hope someday they will love her too. Today I cooked liver sausage. It is prepared very quickly and simply, but it turns out delicious and, importantly, healthy sausage from simple products. I use beef liver, but you can take any one to your taste.

I defrost the liver and cut it into small pieces, so that it is more convenient to grind it

I grind it in a blender, you can use a meat grinder. I also need a small piece of fresh bacon, I cut it into small pieces and add it to a cup to the liver, drive in a raw chicken egg. Salt and add spices to taste

I grind the peeled onions and garlic in a blender and add to the liver mixture

I pour in semolina

I mix everything well and let it stand for 10-15 minutes. I put the finished mixture in plastic bags and tie it

The mass turns out to be quite liquid, it's okay. To shape the sausage, I wrap the bags in plastic wrap

I put the bags in a saucepan and fill them with cold water, put them on the stove. After boiling, cook for about an hour. I take the finished sausage out of the water and cool it

When the sausage has cooled down, I release it from the bag and film, this is how the sausage turned out

I wrap it in foil and put it in the refrigerator, after 2-3 hours you can eat. The sausage is very tasty, with fresh vegetables for breakfast what you need and a great snack throughout the day

Bon Appetit!!!

Cooking time: PT01H30M 1 h. 30 min.