Liver sausage at home - general principles of preparation
What kind of liver can be used for sausage: liver, lung, kidneys, heart. It is advisable to cut the kidneys and soak them in water. You can take any by-products: beef, pork, lamb and any poultry. You can also take a mixture. To smooth out the taste, lard or fat is added to the minced meat.
What else is put in liver sausage:
Onions, garlic, sometimes other vegetables;
Cream, sour cream;
You can add any spices to suit your taste. For filling, artificial or natural shells are used. For liver sausage, it is preferable to take intestines, as it turns out especially tasty when baked and fried. But the natural shell must be cleaned and prepared. To do this, the intestine is turned out, covered with salt, then the mucous layer is scraped off. Cleaned casings are soaked for a day in a vinegar solution to remove odor; the water needs to be changed periodically.
Recipe 1: Prefabricated liver sausage at home
A simple recipe for homemade liver sausage, which is prepared using boiled offal. The amount of ingredients is approximate, you can increase or decrease anything at your discretion.
Ingredients
800 grams of lungs;
600 grams of liver;
400 grams of heart;
300 grams of lard;
2 heads of garlic;
400 grams of onion;
Black pepper, salt;
300 grams of cream.
Preparation
1. We wash all offal. Cut the heart and lung into pieces and place in a saucepan. We don't touch the liver yet. Fill with water and boil for an hour. Let cool.
2. Pass lard, separately fresh liver and peeled garlic through a meat grinder.
3. Place the lard in a frying pan and fry until the fat is rendered.
4. Cut the onion into cubes and add to the lard. Fry until lightly browned.
5. Pass the boiled offal through a meat grinder.
6. Mix the chopped liver with the rest of the liver, fried onions and lard. Pour in the cream, add chopped garlic.
7. Add salt and pepper to the minced meat and mix.
8. We fill the prepared shells and tie the ends. Now we pierce the sausages with a needle and boil for 40 minutes. You can simply put it in a baking dish and put it in the oven for the same time.
Recipe 2: Homemade liver sausage with bacon
Another version of homemade liver sausage, which requires sour cream and chicken eggs. It is advisable to stuff such minced meat into natural casings. We take the liver already boiled.
Ingredients
2 kg of liver;
500 grams of sour cream;
4 onions;
300 grams of lard;
1 spoon of salt;
1/3 spoon of pepper.
Preparation
1. Cut the lard into cubes, fry until golden brown and remove the pieces. Let cool.
2. Finely chop the onions and fry them in the rendered fat from the lard. Let cool.
3. Pass the fried lard through a meat grinder with large holes on a mesh. There should be pieces.
4. Replace the large mesh in the meat grinder with a fine one and skip the liver.
5. Mix the prepared bacon from fried lard, liver, add raw eggs, salt and pepper. Mix the minced meat well.
6. Add sour cream and stir again. Let the mixture stand for an hour in the cold so that the liver absorbs the sour cream. The minced meat will become thicker.
7. We fill the sausages in the usual way, it is better not to make them long. Then place on a baking sheet, grease with oil and fry in the oven until golden brown.
Recipe 3: Homemade boiled liver sausage
For boiled homemade liver sausage, you can also use artificial casings. You need to grind the minced meat as finely as possible, it is better to use a blender. But if it is not there, then pass it through a meat grinder 2 times.
Ingredients
1.8 kg of liver;
1 kg pork cheek;
40 grams of salt;
2 spoons of sugar;
0.3 tablespoons of pepper mixture;
2 onions;
A pinch of coriander.
Preparation
1. Cut the liver into pieces that will go into the meat grinder. Place in a saucepan, add water and cook for an hour. Cool the pieces, do not pour out the broth.
2. Twist the liver and pork cheek and immediately chop the onion.
3. Add all the spices to the minced meat and mix.
4. Now you need to pour in the broth. The quantity depends on the resulting minced meat consistency. On average it takes from 200 to 400 grams. Knead the mixture until the liver absorbs moisture well.
5. Stuff the shells with prepared minced meat, tie the ends, and make punctures.
6. Boil the sausages in boiling water for an hour, then take them out, cool and you can take a sample!
Recipe 4: Homemade Uzbek liver sausage “Hasip”
Uzbeks use any liver for sausage, but not pork. This is understandable; the use of this product is not prescribed by religion. Fat tail fat is used.
Ingredients
1 kg of liver;
300 grams of beef or lamb;
200 grams of fat tail;
1 cup long rice;
2 onions;
1 bell pepper;
Salt, thyme, paprika;
Add garlic to taste.
Preparation
1. Boil the rice until cooked, but the grains should not be boiled. We drain the broth, but do not throw it away. It is quite sticky and perfect for minced meat.
2. We pass the liver, tail fat and meat through a meat grinder. If you add garlic, you can also chop it immediately.
3. Peel the onion and pepper, chop it very finely and throw it into the minced meat.
4. Add spices, knead and add rice water to make the minced meat softer and lighter.
5. Stuffing the guts. Uzbeks use sheep casings for this purpose; the sausages are thin. But you can also use ordinary artificial casings or pork casings.
6. Place the finished sausages in a snail shape. We pierce it. Pour in enough water to cover the sausages.
7. Place in the oven. Cook for 2 hours at 150-160 degrees. You can also simply steam the sausage.
Recipe 5: Homemade liver sausage “Beef with rice”
One of the many options for homemade liver sausage with the addition of cereal. We use small rice, preferably round. You can take chaff (crushed cereal). We use beef by-products, but lard. Opponents of pork can use duck, chicken, or turkey fat.
Ingredients
500 gr. liver;
300 gr. hearts;
300 gr. lungs;
200 gr. lard;
1 cup rice;
3 tablespoons of gelatin;
3 onions;
Spices;
100 gr. water.
Preparation
1. Fill the gelatin with water and leave to swell for 20 minutes.
2. Boil the rice, cool, and do not forget to drain the water. If the cereal turns out sticky, you can rinse it.
3. Boil the liver. You can put everything in one pan. We take out the liver 20 minutes after boiling, take out the lungs after 40 minutes, and cook the heart longer, and cook it for exactly an hour.
4. All offal is cooled and cut into pieces for twisting in a meat grinder.
5. Cut the lard into cubes and simply fry in a frying pan along with the onion until light golden brown.
6. We pass all offal and lard with onions through a meat grinder. It is advisable to do this at least twice so that the mass becomes homogeneous.
7. Add a glass of hot broth to the swollen gelatin and stir. All grains should dissolve.
8. Add gelatin broth to the minced meat, add spices, boiled rice, raw eggs, mix.
9. We fill the shells prepared in advance (artificial or natural).
10. We make punctures with a needle and boil the semi-finished products for 40 minutes.
Recipe 6: Homemade liver sausage “With pieces”
To make liverwurst with chunks at home, you will need chicken hearts, which can be replaced with any others if desired. The main thing is that there are pieces. This sausage resembles ham and is very tasty and aromatic. We take any by-products; it is better to use a mixture of lung, liver, and heart.
Ingredients
1.5 kg of offal;
0.5 kg chicken hearts;
200 grams of lard;
0.4 kg of onion;
Spices.
Preparation
1. Boil the liver, cut into pieces, and cool.
2. Boil chicken hearts separately.
3. Cut the lard into thin layers, fry in a frying pan, remove the pieces, leaving the fat.
4. Fry the chopped onion in the fat after the lard.
5. Pass boiled liver (except hearts), lard and fried onions through a meat grinder at least 2 times. To make the mass more homogeneous, you can use a blender.
6. Cut the hearts into cubes or just circles, send them to mince.
7. Add eggs, spices and a glass of broth remaining after boiling the hearts.
8. Stuff the sausages and you’re ready to cook. Since almost all the products are ready-made, it is enough to boil for 20 minutes or bake until crusty in the oven.
Recipe 7: Homemade liver sausage with buckwheat
For this dish we use regular buckwheat porridge cooked in water. We take any liver, wash it well and boil until tender.
Ingredients
1 kg of boiled liver;
400 grams of buckwheat porridge;
4 cloves of garlic;
2 onions;
Salt pepper;
300 grams of lard;
150 grams of cream or sour cream.
Preparation
1. Fry the peeled and chopped onions in a frying pan with lard and cool.
2. Cut the boiled and cooled liver into pieces and grind it in a meat grinder.
3. Grind lard, liver and garlic through a meat grinder 2-3 times. The mass should be homogeneous, like a pate.
4. Add cream (you can use sour cream) to the rolled minced meat, add spices and mix well until smooth.
5. Lastly, add buckwheat porridge and mix.
6. We fill the prepared casings, tie the edges, make punctures with a needle and put the sausages in the oven for 20 minutes.
7. You can also simply boil them in water or steam, the time is approximately the same.
Homemade liver sausage - useful tips and tricks
To prevent the casing from bursting when cooking the sausage, you need to cook it at a low boil. Also, do not forget to pierce the sausages with a needle every 10-15 centimeters. If there are air bubbles, then prick directly into them.
Liver sausage has an unsightly gray color, but this can be easily fixed! Add ground paprika or turmeric to the minced meat. And the product will not only change color, but will also become much more fragrant.
Don't forget that cooking times vary for different livers. The liver cooks the fastest; the heart takes the longest to cook. And the lungs are the golden mean. In general, you don’t need to boil the liver in advance; it will cook perfectly in sausages.
You can never have too much liverwurst! Stuffed products can be frozen raw or already cooked. By the way, they make a wonderful filling for pies. You just need to fry the onion and diced sausage, add cabbage, potatoes, rice, buckwheat if desired.
What is included in store-bought liverwurst? These are mainly processed low-grade by-products: tripe, ligaments and tendons, which are carefully boiled at the factory, carefully crushed and turned into an emulsion. If you're lucky, they'll add kidneys and liver in small quantities to the expensive liver, but they won't skimp on flavorings, stabilizers, and flavor enhancers. Another thing is liver sausage at home, which we will prepare from pork or beef liver, heart and lungs, with the addition of 100% natural spices. Of course, it will turn out very tasty and will not be comparable to store bought!
Total time: 2 hours / Cooking time: 65 minutes / Yield: 1.2 kg
Ingredients
- pork liver - 500 g
- pork heart - 500 g
- pork lungs - 500 g
- fresh lard - 100 g
- onion - 1 pc.
- nutmeg - 2 chips.
- garlic - 3 teeth.
- sugar - 0.5 tsp.
- ground black pepper - 0.5 tsp.
- chicken eggs - 2 pcs.
- sour cream or cream - 4-5 tbsp. l.
- salt - to taste
- pork intestines - 1.5-2 m
Preparation
The first step is to prepare the offal: clean the lungs from large tracheas, the liver from veins and ducts (there is no need to remove the top film), and the heart from large vessels and blood clots. Among other things, I soaked the liver in cold water for 30 minutes to remove the bitterness. I cut the heart lengthwise into two parts to make it cook faster. I left the lungs and liver whole, although if desired, they can also be divided into large pieces.
I placed the offal in a large pan in the following order: heart, lungs on top and liver. During cooking, the lungs always float to the surface and expand greatly, so they strive to throw off the lid. And so they are, as it were, pressed down by the weight of the liver, which means they will not rise much, and the liver will not be digested. I added a whole onion, cut into 4 parts, to the pan. Filled with cold water so that it completely covered the contents of the pan. Bring to a boil, skim off the foam and add salt to taste. Cooked until the offal was completely cooked - 40 minutes (from the moment of boiling).
I cooled the finished offal and cut it into large pieces so that they fit freely into the bell of the meat grinder. For juiciness, I added a piece of lard without skin.
I passed the offal, lard and boiled onion through a meat grinder 2 times. If you have a blender, then you can use it a second time to bring the liver to a state of homogeneous emulsion - then you will get sausage with the consistency of a store-bought one (I prepared it without a blender).
I added chicken eggs and sour cream, pepper and garlic, passed through a press, to the minced meat. Salt and pepper to taste. Mixed thoroughly. The consistency of the minced meat should not be dry; if necessary, you can add more sour cream/cream/broth.
I stuffed liver with pre-cleaned, processed and salted pork intestines. If you just bought them at the market, then turn them out, thoroughly clean, rinse and soak for at least half an hour in salt water (for 1 liter of water - 2 tablespoons of salt, you can also add a couple of tablespoons of table vinegar to disinfect). Prepared casings should not be filled too tightly, otherwise they will burst during cooking. It is most convenient to use a meat grinder with a special attachment for stuffing. The semi-finished product should be soft when pressed.
All that remains is to boil the liverwurst. But before that, do not forget to prick it with a thick needle or toothpick, so that excess air during cooking does not swell the shell, but comes out of it freely. I put the sausages in a saucepan and fill them with cold water. I bring it to a boil, add a little salt and cook for 25 minutes (time starts from the moment of boiling). The fire should be moderate, not too bubbling. You can additionally prick the intestines a couple of times to prevent them from bursting.
I take out the finished sausage, cool it and place it in the refrigerator, covering it with a lid so that it does not dry out. Best served on a slice of bread with hot mustard. Can be stored for no longer than 3 days in the refrigerator.
Soak the lungs, liver and heart in water for a couple of hours, then drain the water and cut the liver into pieces.
Place the lungs, liver and heart in a saucepan, add water, and bring to a boil. Remove foam, salt water. Cook the liver for 15 minutes, the rest of the products - 45 minutes. Cool the finished offal.
Salt and pepper the minced meat, add spices and garlic. Also add eggs. Mix well.
Cut the onion into small pieces, also chop the lard. Place the lard in a frying pan, put it on the fire, and fry until enough fat has been rendered. After this, add the onions to the pan, fry along with lard, stirring occasionally, until the onions are soft and golden. Cool. Add onion and lard to minced liver.
Pork casings (intestines) can be purchased from meat traders in markets or ordered online. Of course, the second one is better, since they will send you already cleaned, processed and salted intestines. If you buy at the market, you will have to thoroughly clean them yourself, and this is a labor-intensive and not very pleasant job. Soak pork casings (peeled) in water with lemon (or vinegar) for 2-3 hours (for 0.5 cups of water - 1 teaspoon of lemon juice or vinegar 9%), rinse in the middle under running water, putting the intestine directly on the gander tap. Fill the casings with the prepared liver (not too tightly, otherwise the casings will burst during cooking), and tie the edges.
Prick the sausage with a needle (so that during cooking, excess air comes out of the sausage and does not bloat it), place it in a saucepan, add cold water. Put on fire. Cook homemade liver sausage for about 40 minutes, then cool slightly and fry in vegetable oil on both sides until golden brown. Allow the sausage to cool and place in the refrigerator, covering with a lid. You can also eat this sausage warm - it’s also delicious! Homemade liver sausage cuts perfectly and doesn’t fall apart. This sausage does not last long - 3-5 days.
How to cook liverwurst at home and amaze everyone with this dish? After all, most people buy liverwurst only for animals, and even they sometimes refuse to eat it. And all because home-made liverwurst and store-bought ones are completely different things.
You can make homemade liver sausage from various offal products. Some people add cereals or starch to it, but in the classic version, all these fillers are unnecessary. To prepare liverwurst you need:
Heart, lungs, liver and fat. The proportions are arbitrary and you can experiment by increasing or decreasing the amount of certain by-products. A very tasty, tender and aromatic sausage is obtained if you follow the following recipe.
How to make liverwurst at home?
Preparing liverwurst:
Wash the heart and cut it into several pieces. Boil it for an hour and a half in salted water with spices.
Boil the liver in a separate pan. There is no need to cut chicken, but for convenience, it is better to cut beef into smaller pieces. It is enough to cook the liver for 20-30 minutes.
When the heart and liver are boiled, cool them a little and cut the vesta with lard into smaller pieces, because now all this needs to be twisted through a meat grinder. Don't pour out the broth, it will come in handy a little later.
Find a meat grinder mesh with the smallest mesh and start mixing the ingredients together. The first time, individual pieces of heart, fat and liver will be noticeable, so twist the minced liver again, and then again. The minced meat should look like pate or paste. The finer the grind, the tastier the liverwurst will be.
Add raw eggs, salt, spices to taste and cream to the minced meat. Mix it well and lastly add the softened butter.
Now it's time to make the actual sausage itself. Preparing the intestines isn't the most fun thing to do, and if you don't want the hassle of scraping and soaking, invest in a collagen sausage casing. It comes in a wide variety of sizes and is also edible.
Cut the intestine/shell into pieces, no more than 50 cm, and pull it onto the cone attachment of the meat grinder.
Tie one end of the intestine into a knot and slowly add the minced meat into the meat grinder, filling the intestine. Do not pack tightly so that the intestine is soft enough. When the intestine ends, tie the other end into a knot.
Prick the sausage along its entire length with a needle, making punctures at a distance of 5-7 cm from each other.
Place the broth that you have left after boiling the offal on the stove and bring it to a boil. Roll the sausage into a ring and very carefully lower it into the boiling broth. Turn off the heat as soon as you lower the sausage, otherwise the intestine will burst. Arm yourself with a long, sharp knitting needle, and if you see an inflating bubble on the sausage, pierce it immediately.
Cover the pan with a lid and leave the sausage in the broth until it cools.
Remove the sausage, just carefully. It is very heavy and can tear. Place it on a flat plate and place it in the refrigerator for 2 hours.
After this time, you can try your masterpiece and see for yourself that homemade liverwurst is not cat food, but an exquisite and noble gourmet dish.
The remaining sausage can be placed in a bag and placed in the freezer. And what to do then - bake it in the oven, or fry it in a frying pan, you will figure out later.
Bon appetit!
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