and Queen Mary (1867-1953), Princess of Teck, on her father's side, Claude George...
Step 1: prepare meat ingredients and vegetables.
First of all, it is worth preparing minced meat. Alternately, we wash the liver with lard under cold running water, we remove the skin from the fat, carefully cutting it off with a knife, and cut the ingredients into small pieces of arbitrary shape, their size is not important, the main thing is that they freely enter the neck of the meat grinder. Put the cut into a deep bowl.
Peel the garlic and onion, rinse under running water and dry with paper kitchen towels. We put the garlic in a small bowl and put the container aside, this vegetable will be needed later. Put the onion on cutting board, cut into half rings, rings, quarters or cubes up to 1 – 1,5
centimeters and transfer to a separate deep plate. Step 2: fry the onion.
Then turn on the stove to a medium level and put a frying pan with 2 tablespoons of vegetable oil on it. When the fat warms up, throw chopped onion into it and simmer the vegetable, stirring with a kitchen spatula for 3 - 4 minutes until translucent and light golden brown. After we shift the fried ingredient into a deep plate and let it cool slightly. Step 3: prepare minced meat.
We install a manual or eclectic meat grinder with a large grate on the kitchen table and pass lard, liver, fried onions and garlic through it directly into a deep bowl. We drive into the same container right amount chicken eggs without shells, pour semolina, add salt to taste and all the spices and herbs indicated in the recipe. Then mix the ingredients with a tablespoon, add to them required amount whole pasteurized milk, re-mix the mass, cover the container with a lid and let the minced meat brew 30 – 40 minutes. During this time, the semolina will swell a little. Step 4: prepare the intestines.
While minced meat is infused, we prepare the intestines. This recipe contains already peeled and salted ingredients, which are freely available in any stores, markets, and supermarkets, and their preparation process is quite easy. We just take out the right amount of intestines from the package, put them in a deep bowl, fill it with ordinary running water and leave it in this form for 30 minutes, to get rid of the rest of the salt. Then we wash them thoroughly, insert 1 end of the watering can into one of the ends of the intestine, pass water through it, put it in a colander and leave the container in the sink so that the remaining liquid drains from the intestines. But do not forget that you can keep them in this form for no more 5 minutes. During stuffing, this ingredient should be slightly moist, due to moisture, less air will enter the intestines. Step 5: stuff the guts.
About after 30 - 40 minutes after the minced meat has been infused, and the intestines have got rid of excess water, we put a horn nozzle on the meat grinder, put a metal tray under it, heat the oven up to 180 degrees Celsius and line a non-stick baking sheet with aluminum foil. We pull the intestine completely onto the horn nozzle. We put minced meat in the neck of the meat grinder and start kitchen appliance for 5 seconds, exactly how much time is needed to fill a small segment of the intestine. 
Then we tie its end with a dense thread or twine and make a small puncture in this piece with a sharp, thin needle in order to release excess air. After we continue to fill the gut with minced meat. We choose the length of sausages as desired, some like small sausages, others like sausage rings. After each serving, we tie the intestine with a thread or twine. Step 6: Bake the liver sausage.
When the whole sausage is formed, put it on a baking sheet prepared for baking, prick it with a needle and grease it vegetable oil on all sides with a baking brush. Then check if the oven is preheated to desired temperature and only after that we send the baking sheet with the still raw sausage into the oven, placing it on the middle rack. We bake sausage 35 – 40 minutes until fully prepared. Then we take kitchen towel and use it to remove the pan from oven. We put the hot container on a cutting board laid on kitchen table, and let the sausage cool slightly or cool completely to room temperature. Then cut and serve. Step 7: Serve the liver sausage.
Liver sausage is served hot or cold, in any of these options this dish is perfect! You can serve the sausage in different ways, for example, serve it with a side dish of stewed vegetables, boiled rice, or with a salad of fresh vegetables. You can cut into rings and make great sandwiches. You can use it to make pizza, pie, or small pies, it all depends on your desire and taste. Cook with love and enjoy delicious homemade food! Bon Appetit! - - Boiled rice can be used instead of semolina.
- - Regardless of the intestines you use, their remains should be stored in the freezer for no more than 1 year, after salting.
- - If desired, you can add fresh and chopped dill, parsley, basil, cilantro to the minced meat.
- - If you do not have a special nozzle for stuffing the intestines, you can use a regular trimmed plastic bottle. Just pull the gut over it and pass the minced meat through it.
- - If you purchased unpeeled intestines, then you should start preparing them 7 - 8 hours before the start of cooking the sausage. First of all, they should be turned inside out, rinsed and poured with saline - for 0.5 liters of water 3-4 tablespoons of salt. Soak them in salt water for 2 - 3 hours, then lay them on a cutting board and clean them from fat with the back of a knife. From the first time, high-quality cleaning will not work, so the intestines must be filled with a new saline solution 2 more times and kept in it for 3-4 hours. After the third filling and cleaning, the ingredient will be clean. Before use, do not forget to rinse, and turn the intestines back!
- - Homemade sausage can be stored in the refrigerator for no more than 5 days after packing it in a sealed, clean container.
- - If desired, milk can be replaced with liquid cream 25% fat, but in this case, the mass of lard should be reduced to 125 grams.
- - If desired, the sausage can be pricked with a needle, boiled in salted water for 30 minutes and then fried in any kind of fat until light golden brown as indicated in this recipe.
Boil the washed liver in salted water until tender. Cook salo in a separate pan.
Cut the boiled liver with bacon into small pieces and let them cool. Peel, wash and cut the onion into quarters. Skip everything through a meat grinder.
Salt, sprinkle with pepper. Mix well the liver mass.
Pull a well-washed, cleaned intestine onto the nozzle for sausages, tie the tip with a thread. I didn’t have kitchen thread, I used ordinary thread for sewing.
Fill the intestine with prepared minced meat, but not very tightly so that it does not burst during cooking.
Thus prepare all the sausages. Then, with a needle, make pricks all over the sausage, this is necessary so that it does not swell and tear during cooking.
Dip in boiling water and cook homemade liver sausage for 30 minutes.
But to give it a more appetizing look with golden crust, it can be fried a little in a pan in vegetable oil
from two sides.
Delicious homemade liver sausage is ready.
Serve cold with mustard.
Bon Appetit!
Today we will tell you how to prepare delicious do-it-yourself homemade sausage? Believe me, it is not only possible, but also not difficult. It would be a wish! Our recipe will successfully teach you how to do it. We will cook liver sausage with lard and garlic. For lovers of liver dishes, this is a real gift!
Homemade liver sausage is not something that is incorrect, it cannot be compared with a store-bought one. Just forget the taste and appearance that sausage and enjoy homemade. From a small piece of liver in half a kilo, we get a large ring of appetizing and fragrant sausages. Instead of soy and chemical thickeners, we will use the usual semolina and chicken eggs. Instead of flavorings - onions, garlic and spices. And the casing for our sausage will be natural intestines, which are sold in grocery supermarkets in special packages. Let's start cooking!
Ingredients:
Liver (beef or pork) - 500 grams
Chicken eggs - 2-3 pieces
Semolina - 3-4 tbsp. spoons
Onion - 1 head
Whole milk - 100 ml
Pork fat - 100 grams
HOMEMADE LIVER SAUSAGE WITH LAUNDRY AND GARLIC - IS THICK, EASILY CUT INTO EVEN PIECES
I have been using this proven recipe for about fifteen years now, and everyone who has tried this sausage asked to learn how to cook it, and then wondered why it was so easy. Therefore, I share the recipe with pleasure with everyone: cook, feed your loved ones tasty and healthy (for now only the lazy do not talk about the dangers of store-bought sausage).
Beef liver - 500 g
Salo - 500 g
Garlic - 3 tooth.
Flour - 1.5 tbsp. (200 ml)
Starch - 0.5 tbsp. (200 ml)
Egg - 4 pcs.
Salt - to taste
Pepper mix - to taste
Sour cream - 2 tbsp. optional
1.
So, homemade liver sausage is actually made from minimum set products. No, of course, you can add spices, herbs to your liking, placing flavor accents, but the base will be elementary: lard and liver. Liver and fat are taken in equal proportions, in this case half a kilo.
I always use for this sausage only beef liver. I think pork would work too, I just haven't tried it. But chicken will definitely be good - my godfather cooked according to my recipe - it turned out great (only the cooking time needs to be slightly reduced).
I buy the simplest lard for this dish, I don’t need beautiful, thick, with obligatory layers. It is enough to choose fresh fat. Moreover, it is not even necessary to pay attention to the skin: whether it is hard or soft, in this case does not concern us.
From spices, I used the basic minimum: salt and a freshly ground mixture of peppers. Everything!
Incidentally, in basic recipe this nuance was not, but I will write: I add a couple of tablespoons of sour cream - it turns out very tasty!
First, let's prepare the liver. How to do this, I already wrote in the recipe for a liver cake. Quickly and simply scald the liver with boiling water and remove all the films. Cut the liver into pieces, convenient for subsequent processing.
Now let's get to the fat. We cut off the skin from the whole piece - we will not need it. We divide a piece of fat into two equal parts. It is desirable to temporarily send one of them to freezer, and the second part must be arbitrarily cut.
Now the liver and half of the fat need to be chopped. You can do this in a meat grinder, or you can - like mine this time - in a food processor.
Just a couple of minutes - and you get a wonderful stuffing!
It's time to get the remaining piece of bacon out of the freezer. It needs to be cut into small cubes. That is why we froze a little fat - so it will be much easier to cut it.
However, it is not at all necessary to be especially zealous in cutting out absolutely correct cubes of fat. All the cubes that you get will look beautiful in the sausage.
Combine minced liver and chopped lard in a large bowl. Salt and pepper to taste.
Now add eggs, flour and starch, sour cream if desired. According to the recipe, it was necessary to take 5 eggs, but I often make it from 4 eggs (I don’t notice the difference at all!). And - again! - in the basic recipe we are talking about 2 cups of flour. But I have long since replaced some with starch. You can cook either way.
Minced meat should be well kneaded, add chopped garlic. And be sure to try. I always try raw minced meat. Lick a little - and it’s immediately clear whether you guessed the salt and pepper, or maybe it’s worth correcting?
Now important point: we need to turn the minced meat into sausage. To do this, take 6 of the most ordinary food bags. If it seems to you that you can’t cook in food bags, take any other material at hand. But I have been doing this for many years - and everything is always fine!
So, put half of the minced meat in a bag, carefully expel the air from the bag with our hands and tie it at the very end, leaving room for the growth of our future sausage. Now we put this “gift bag” in a bag again, expel the air again, tie it at the very end again. Once again. Total: half of minced meat is packed in three bags. We do the same with the second half of minced meat.
We will need a large saucepan (I used a 5 liter saucepan), pour more than half of cold water into it, lower the packages with minced meat into this cold (!) Water, lightly cover with a lid and put on a slow fire. As soon as the water boils, remove the lid and cook the sausage for about 2 hours.
As you can see, the preparation process takes about 15 minutes. And if you use a food processor or an electric meat grinder instead of a conventional meat grinder, then even less. In the meantime, the sausage itself (!) is being cooked, you can do a lot of useful things or just relax for your pleasure.
After 2 hours, we take out the packages with the finished sausage. We cut off the packaging, free the sausage. It must be completely cooled so that the sausage then cuts well and evenly. However, at home it is not always possible to wait for my favorite dish to cool completely.
Once I specially weighed the resulting two sausages - it turned out not a lot, not a little: almost two kilograms! So, this recipe is not only easy to perform, but also very budget-friendly!
The sausage turns out to be incredibly tasty - dense in texture, delicate in taste, easy to cut and eat quickly.
You can put it on bread by adding a lettuce leaf, herbs or vegetables to the sandwich. Easy to take with you to work.
And we liked the option with horseradish the most. A little pink horseradish for sausage or bread - how delicious it is! Now they have eaten all the pink horseradish, so they began to eat with white horseradish - wonderful!
Good appetite! Be sure to try this homemade liver sausage.
Homemade liver sausage, it turns out tasty, natural and safe. You can cook it from any liver, I took chicken. To prepare the sausage, I used a collagen casing (available from online stores), but if you don’t have one, cook in ordinary plastic bags, putting 2-3 bags into each other. When cooking sausage in a casing, the water temperature should not exceed 82-85 degrees, so I cooked in a slow cooker in the "Multipovar" mode. If you cook sausage in bags, you can do it at a low boil. Homemade liver sausage turns out to be very tasty, tender, it is great to serve it for breakfast or offer it for a snack. Be sure to try!
Ingredients
For cooking liver sausage at home you will need:
liver (I cooked with chicken liver) - 500 g;
fresh pork fat - 300 g;
raw egg - 2 pcs.;
garlic - 2-3 cloves;
sour cream - 1 tbsp. l.;
semolina - 4 tbsp. l.;
potato starch - 3 tbsp. l.;
salt, ground black pepper - to taste.
Cooking process
Place the shell with minced meat in cold water poured into the multicooker bowl (water should completely cover the shell). Set the "Multipovar" mode to 83 degrees, cooking time - 2.5 hours. If you cook sausage in bags, then you need to fill them with minced meat, carefully tie them on both sides, place the bags in a saucepan with cold water, after boiling water, reduce the fire. You can cook homemade liver sausage for 2 hours at the weakest boil.
Bon Appetit!
