Boil liverwurst for 20 minutes .
How to cook liverwurst
Products
per 1 kilogram
Light – 300 grams
Liver – 300 grams
Heart – 300 grams
Meat – 300 grams
Onion – 2 heads
Flour and semolina – 1 tablespoon each
Egg – 1 large or 2 small
Cream or milk – 70 milliliters
Intestines or shell – 1 -1.5 meters
Marjoram and nutmeg
Salt and pepper – 1-2 teaspoons to taste
How to cook liverwurst
1. Boil the meat separately for 40 minutes; in another pan, lungs, liver and heart – also 40 minutes.
2. Grind meat, offal and diced onion 2-3 times with a meat grinder or blender, add salt and pepper, seasonings, semolina and flour.
4. Minced meat should turn out smooth, like a pate – you can slightly dilute it with broth.
5. Fill the shell with minced meat, tie up the ends, chop the liver sausage in several places.
6. Put the liverwurst in a saucepan with boiling water and cook for 20 minutes over low heat.
7. After cooking, completely cool the sausage in cold water, cover and put in the refrigerator. After a couple of hours, cut into slices and serve. Store up to 3 days in the refrigerator.
Tasty Facts
How to stuff the shell with minced meat
If there is no special nozzle for stuffing sausage, you can use a thick funnel, on the thin end of which you can stretch the intestine and push the minced meat with your hands. It is better to pierce the toothpick in several places before stuffing with minced meat so that air comes out and the boiled liver sausage is denser, without holes.
How to Serve Liverwurst
Serve on sandwiches with mustard, pickles and marinades as an appetizer. It is delicious to grind liverwurst with cheese as a pancake filling.
What to put in liver
sausage entrails of animals suitable for human consumption. The most common parts are the liver, heart, kidneys, lungs, less often the trachea and diaphragm are added. Under the liver, they mean any animal or bird – and in the sausage, chicken, pork and beef liver can be combined to taste at the same time.
Often, to enhance the nutritional value and meat taste, meat and fat are added to the liver sausage.