Sausages with liver are very tasty, especially if they are cooked at home. They do not contain dyes and so popular EEShek now.
But are we not upset about this?
Such sausages can be used safely for children and adults, without fear of poisoning or an allergic reaction.
But for some reason, for most housewives, cooking home-made sausages 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 - general principles of preparation
We take any liver for sausages according to the recipe. You can even take a piece that remains unclaimed and continues to take its place in the freezer. A frequent companion of the liver is lard. It reduces the dryness of the liver and smoothes out the specific taste. Instead of fat, you can use interior fat, sometimes chicken skins are added.
What else is put in sausages with a liver:
• spices;
• eggs;
• semolina, flour or starch;
• buckwheat, rice, barley;
• other offal;
• meat.
Forcemeat is prepared from the ingredients using a meat grinder, blender. Sometimes not all products are crushed to a homogeneous mass, part is simply cut into pieces, for example, bacon.
Ready stuffing fill the shell. To do this, use an elongated nozzle in the form of a tube for a meat grinder or simply lay the mass on a small spoon.
Shells may be artificial or natural. Artificial can be purchased at the store, they do not require pre-processing. Natural membranes (intestines) are extracted when the animal is slaughtered, mainly pork is taken. They require soaking, as this is done, is described in detail in the following recipe.
Recipe 1: Natural Sausages with Liver and Lard
For the preparation of such sausages, pork intestines are required. In a natural shell, the products are special. The liver can also be taken pork or any other. The most tender sausages are obtained from the liver of a bird: turkey, chicken, duck.
Ingredients
• 1 kg of liver;
• 250 grams of fat without skin;
• 0.5 tablespoons of dry adjika;
• 1/2 tablespoon of salt;
• 1 head of garlic;
• 2 tablespoons of vinegar;
• 1/2 lemon;
• intestines (about 150 grams).
Cooking
1. The intestines have a specific smell that needs to be disposed of. It is advisable to do this in advance. First, rinse well. Put in a bowl, pour 700 grams of water and add vinegar. Leave for an hour.
2. After an hour, pour this water, pour clean, add the juice from half a lemon, and throw the skins in a bowl. If there is time, then cover and put in the refrigerator for 10 hours. If it is not, then leave it warm for at least an hour.
3. We wash the liver, remove everything unnecessary, cut into very small cubes.
4. Fat is chopped randomly, along with peeled garlic. Instead of fat, you can use interior fat.
5. Combine the chopped liver with lard, add all the dry spices, salt, knead well.
6. Install a special nozzle on the meat grinder to fill the sausage. Pull the gut, lower the tip, tie with a thread.
7. We apply the liver mixture and begin to twist the meat grinder, filling the sausages. The ends are also tied with a strong thread.
8. Ready sausages are pierced in several places with a needle and boiled in boiling water for 80 minutes.
9. You can put raw sausages in a baking dish, add water so that it slightly covers the workpieces and send to the oven for 50-70 minutes. During this time, the water will evaporate, and the natural shell will grow over with a golden brown.
Recipe 2: Sausages with Liver and Semolina
A common recipe for cooking sausages with the liver. Semka gives extra weight, holds mass well, does not allow to crumble. Instead of garlic, you can use onions or put both.
Ingredients
• 900 grams of liver;
• 350 grams of fat;
• 10 cloves of garlic;
• 0.5 cups of semolina;
• 1 glass of milk;
• salt, nutmeg, pepper.
Cooking
1. Pour semolina with cold milk, leave it on the table for swelling.
2. We cut the fat very finely or pass through a meat grinder with a large mesh. It should be exactly slices, not porridge. It is more convenient to cut frozen fat.
3. Liver and garlic are passed through a fine mesh or interrupted in a combine.
4. We combine everything, add the swollen semolina, a pinch of nutmeg, pepper, minced salt and stir.
5. We begin casings for sausages, we knit threads on both sides.
6. We send to boil in a pot with boiling water. If the product is also planned to fry, then 30 minutes is enough. If consumed in boiled form, then boil for 10 minutes longer.
Recipe 3: Sausages with Liver and Buckwheat
Liver and buckwheat are a classic combination that simply cannot be tasteless. So why not make sausages out of it? Tasty, fragrant and very satisfying.
Ingredients
• 600 grams of liver;
• 150 grams of fat;
• 1 cup buckwheat;
• salt, coriander, pepper;
• 50 grams of milk;
• 2 onions or a head of garlic;
• some oil.
Cooking
1. Rinse and boil buckwheat. We need crumbly porridge.
2. Fry the onions in oil, pre-peeled and cut into small cubes.
3. Liver and fat pass through a meat grinder.
4. Mix the liver, fried onions, buckwheat porridge.
5. Add milk, crushed coriander seeds, minced salt and pepper.
6. We start pork belly or artificial shells for sausages.
7. We cook in any way that is attractive to us: we 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
A variant of not very dietary sausages with liver, but very aromatic and juicy. For cooking, in addition to fresh bacon, you will need smoked bacon, which will give the finished dish a special aroma.
Ingredients
• 500 grams of liver;
• 200 grams of fresh bacon;
• 250 grams of smoked bacon;
• salt and other spices;
• 2 onions;
• 2 eggs.
Cooking
1. Fresh fat is cut in any pieces and just fry in a pan until golden. Then take out, leaving the melted fat.
2. Cut the onion, fry in the prepared fat until transparent. It is not necessary to lightly brown.
3. We wash the liver and twist along with fried onions and rosy pieces of bacon.
4. Cut the bacon into small cubes, add to the minced meat.
5. Give the sausages a taste by sprinkling all kinds of spices and salt.
6. We start the shells, tie the ends, make punctures with a needle and you can cook! Fry, cook, bake or stew.
Recipe 5: Sausages with liver and chicken hearts
Another economical recipe for sausages with liver, this time with chicken hearts. Simple, tasty and inexpensive. Also, for cooking, you need any fat: chicken, pork, duck.
Ingredients
• 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;
• intestines or artificial membranes.
Cooking
1. We wash the chicken liver, cut in half, so that it is easier to grind. Fat and chicken hearts are simply washed, dried with a napkin.
2. Clean the head of garlic.
3. Grind garlic, liver, half hearts and fat in a meat grinder.
4. The remaining hearts are cut into thin rings, sent to the total mass.
5. Stuffing salt, pepper, you can put any other spices at your discretion. Mix well.
6. We begin sausages. If guts are used, then 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. Ready-made products are boiled, fried or baked in the oven.
Recipe 6: Sausages with liver, lungs and heart
A variant of prefabricated sausages with liver and other offal. You can use beef or pork. We take any shells: natural or artificial.
Ingredients
• 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 tablespoons of paprika;
• salt, pepper black or red.
Cooking
1. The lung and heart must first be boiled. To do this, wash the products, cut into arbitrary pieces, put in a pan, let it boil. Now we drain the water, pour clean boiling water and boil the liver for another 1.5 hours.
2. Boil the rice until cooked, drain the water, rinse the cereal.
3. All cool, cut the liver and lard into pieces, peel the onion and chop it too. Scroll all together through a meat grinder.
4. Add boiled rice, raw eggs, paprika, salt, pepper. Stuffing minced meat.
5. We begin sausages in any convenient way.
6. Run into boiling water, cook for 40 minutes. Then you can fry, bake in the oven.
Recipe 7: Creamy Sausages with Liver and Chicken
A very tender filling of sausages is obtained by adding chicken meat. It is advisable not to use the breast, as it is itself dry. Leg trimming is ideal, you can take it with skins. Also, cream is put on the recipe, their fat content should not be less than 30%.
Ingredients
• 500 grams of liver;
• 600 grams of chicken;
• 200 grams of fat;
• 5 cloves of garlic;
• 150 grams of cream;
• spices;
• 3-4 spoons of flour (starch can be used).
Cooking
1. We prepare the liver and chicken for grinding. Rinse, dry, cut into pieces. Chop the lard.
2. We clean garlic, we send to other products.
3. All of the above should be chopped into minced meat.
4. Add the flour, stir. Instead of flour, starch can be likewise taken.
5. Pour the cream, put the salt and pepper. Coriander, paprika fits well with creamy sausages, you can just add a little ordinary seasoning for chicken and save yourself from choosing spices.
6. Fill the shell with meat mass, tightly tie the ends.
7. Sausages with the addition of chicken cook a little longer than just liver. On average, about 60-70 minutes. But if they are then baked, then we reduce the time.
Sausages with liver - useful tips and tricks
• Lard and fat make liver sausages juicier and more tender. But if you want to cook dietary options, then instead of lard, you can use any vegetable puree, but not from starchy foods. It is good to dilute the liver with pumpkin, zucchini, cauliflower or white cabbage.
• For cutting meat products, never use chopping boards made of wood. They will absorb the juices and become a real repository of germs. Give preference to glass and plastic, and leave the tree for bread.
• There is no special nozzle for the meat grinder to fill sausages? Use a funnel with a wide nose and the help of households. Stuffing is superimposed on top and pushed with a thin object into the shell worn on the tip. And so that it does not come off, use an elastic band for banknotes.
• To make it easier to clean the pork belly, they must be soaked for 10 hours in a strong saline solution. You can hold longer.
