Boil chicken liver sausage for 1 hour. Boil pork or beef liver sausage for 1.5 hours. Food preparation will take 30 minutes.
How to cook liver sausage
Liver (chicken, beef or pork) – 350 grams
Fat – 150 grams
Eggs – 2 pieces
Onions – 1 head
Semolina (preferably small) – half a glass of 200 milliliters
Salt – 1 tablespoon
Ground black pepper – 1/2 teaspoon
Intestines – 1 piece, can be replaced with plastic bags
1. Wash the liver, if there are veins and hard films, remove them.
2. Grind the liver in a meat grinder or chop finely.
3. Peel and mince onions.
3. Cut the lard into small cubes.
4. Break eggs and pour, add to the liver.
5. Pour semolina, salt and spices.
6. Stir the minced meat with a tablespoon.
7. Insist minced meat for 2 hours in the refrigerator.
Stuffing the natural casing
1. If using intestines, turn inside out, lay out on a work surface and carefully scrape off the fat layer. Then rinse the intestine and turn it back.
2. Stir the minced meat and stuff the intestine with it – you should get a long sausage.
3. Divide the sausage with a pinch into 2, bandage and cut – you get 2 loaves of medium-sized sausage.
3. Prick each sausage in 3-4 places with a pin – only the intestine needs to be pierced, the filling is not needed.
Stuffing the artificial casing
1. Prepare plastic bags or cling film.
2. Stuff the casing with minced meat, slightly flatten to give the shape of a sausage: you should get 2 medium-sized sausages.
Cooking liver sausage
1. Put the sausage in a saucepan, add water with a margin, put on fire.
2. Cook liver sausage for 1-1.5 hours, depending on the liver used (from chicken – an hour, from pork or beef – 1.5 hours).
3. Cool the sausage – when chilled, remove the casing and threads, cut and serve.
The consistency of the future sausage can be adjusted: the liver can be chopped in front – partially or all, then the consistency will become denser.
Since the sausage is served as an appetizer, you can put more salt in the dish, and to emphasize and shade the salty taste, you can add 1 teaspoon of sugar to the minced meat.
If there are no intestines, you can cook in plastic bags. To do this, put the minced meat in one bag and wrap it tightly with the second.
To achieve a store-like look, you can additionally bandage the sausage crosswise.
Food film can also be used as a substitute for intestines. To do this, simply wrap half of an ordinary rolling pin with a film several times and knead well with your hands. Then make a pinch and, holding on to this pinch, pull out the rolling pin. The resulting polyethylene shell is conveniently filled with a funnel.
For tenderness, you can add 1 tablespoon of sour cream to the minced meat.
Half of the semolina in minced meat can be replaced with flour. In order for the sausage to get a dense consistency during cooking, half of the semolina can be replaced with starch.
Store liver sausage for 3-4 days in the refrigerator.