Chicken liver sausage recipe. Recipes for homemade liver sausage

Chicken liver is a tasty and healthy product, which, unfortunately, is so rarely used in home cooking. It is very simple to explain this unpopularity of the ingredient - it has a rather specific taste, and the number of dishes based on it is very limited. Most housewives are well acquainted with fried or stewed liver, as well as cutlets based on it. However, the number of different dishes that can be prepared from healthy offal is much greater! Try making homemade chicken liver sausage and you will understand how tasty and versatile this ingredient can be! This dish is prepared quite quickly and simply, and is eaten almost instantly. Sausage will be an excellent addition to any side dishes or vegetables. This homemade delicacy can also be used as a snack by placing it on a piece of bread.

Taste Info Second: offal

Ingredients

Chicken liver - 450 g;
Fresh or salted lard - 50-100 g;
Onions - 1-2 pcs.;
Carrot - 1 pc.;
Garlic - 2 cloves;
Buckwheat - 80 g;
Guts - as needed;
Vegetable oil - 50 ml;
Salt - to taste;
A mixture of ground peppers - to taste;
Bay leaf - 2 pcs.

How to make liver sausage at home

First of all, prepare the pork intestines. If the product was purchased in a store, it should be soaked in cold water for 20-30 minutes. During this time, all the salt will be gone from it (the intestines are sold frozen, heavily sprinkled with salt). After this, rinse the shells thoroughly under high pressure running water. Now cut the ingredient as you wish - into medium or short pieces.

Peel the onions and carrots and rinse. Cut the vegetables into small pieces. Heat vegetable oil in a frying pan, then saute the prepared products in it.

Boil the buckwheat until half cooked, remembering to add salt to taste.

Rinse the chicken liver with cold water. Cut fresh or salted lard into small cubes. The skin of the ingredient must first be cut off.

Place the liver and lard in a deep container. Grind the products with an immersion blender until smooth.

Add the sautéed vegetables to the liver mixture. If desired, during frying, you can add additional ingredients to the onions and carrots, which will add bright colors to the dish. Such products can be finely chopped mushrooms, parsnip, parsley or celery root.

Add slightly cooled buckwheat to a common container.

Mix the resulting minced meat thoroughly. Add salt and a mixture of ground pepper to taste. Peel, rinse and pass through a press a few cloves of garlic. Also add the resulting pulp to the minced meat. Mix the liver mass thoroughly again.

Teaser network

Place the intestine on a special attachment for preparing sausages. If you do not have such equipment, use the neck of a plastic bottle. Tie one end of the shell with a knot. Fill the intestines with minced liver. Do not stuff the casing too tightly, otherwise the sausages will burst during cooking.

Tie the intestines filled with minced meat in a knot or use a strong thread. Pierce the resulting sausages with a needle in several places - this will remove all the air from them.

Place a large saucepan filled with water on the stove. After the liquid boils, add a pinch of salt and a few bay leaves to it. Place the prepared sausages in boiling water. Cook over moderate heat for 5 minutes.

There are several ways to bring delicious liver sausage to readiness: by baking it in the oven or frying it in a frying pan. In the first option, the product should be placed on a baking sheet covered with foil and placed in a hot oven (180 degrees) for 20-30 minutes. In the second method, the sausage is placed on a hot plate with vegetable oil and fried over moderate heat until golden brown.

Homemade liver sausage is ready! Cool the treat at room temperature, then put it in the refrigerator. Bon appetit!

Note to the owner:

For greater originality, you can add finely chopped boiled eggs, pieces of lard or butter, chopped on a coarse grater, to the minced liver.
You can prepare a homemade snack not only from chicken liver. Sausage made from beef, veal or pork has a wonderful taste.
Instead of a blender, you can use a meat grinder. The grinding process will take longer, but this sausage will turn out juicier.
Sausage can be prepared for future use. To do this, cool it to room temperature, place it in disposable bags, and put it in the freezer. The shelf life of frozen sausage is 3 months.

Lovers of liver and other liver often sigh about their desecrated dreams, feeding the purchased sausage to a stray dog, because even a pet won’t eat it. You want something tasty, but what is offered in stores can often only give you disappointment, coupled with a possible upset stomach. However, don't despair! Cooking liver meat is by no means as difficult as it might seem from the outside. And folk craftsmen have invented ways to further simplify the culinary process.

Liver sausage

The first is a recipe that involves only the specified offal. To implement it, take seven hundred grams of any liver and two hundred grams of lard. Whether it is fresh or salted does not matter. The liver is twisted in a meat grinder with two onions and a couple of garlic cloves. The lard is chopped as finely as possible and mixed into the mass. Three eggs are driven in there and added: salt (one and a half small spoons), coriander (one), ground allspice (a quarter) and one and a half cups of flour. The kneaded minced meat is placed in a regular plastic bag, the air is squeezed out of it, it is tied tightly and placed in a pan with water. After boiling, liver sausage is cooked at home for about an hour and a half. The time depends on the size of the package. After cooling, the plastic is removed and the delicate product can be eaten.

Liverwurst

Offal sausage is rarely made from liver alone. Not because of its high cost, but to make the taste brighter. Homemade liver sausage is very tasty, the recipe for which is supplemented with beef heart. Take two kilograms of it - the same amount as liver (only beef or mixed with poultry). The heart is first boiled and cooled, and then ground together with boiled liver, a kilogram of lard, a quarter kilo of onions and garlic. It is better to pass the mass through a meat grinder three to four times. Then a dozen eggs are beaten into the minced meat, salt and spices are added, a stick of softened butter is added, half a liter of sour cream is poured in, and the mass is kneaded until smooth. The base is ready! If you have stocked up on intestines, stuff them. In the absence of such a shell, use the method described in the first recipe - package it in bags. If you use intestines, then put the sausage in broth or a decoction of herbs - it will be additionally saturated with aromas. Packages do not provide this opportunity, so there is no point in transferring spices and broth. One last note: this homemade liver sausage is made from pre-processed ingredients, so it takes no longer than half an hour to cook.

Liver-meat sausage

The last stage of preparation corresponds to what has already been described. Only the composition of the minced meat changes. Meat-liver sausage at home is made from equal amounts of lard, chicken fillet and chicken liver, ground in a meat grinder. For one and a half kilograms of minced meat, add three eggs, three heaped tablespoons of starch, the same amount of semolina and selected seasonings. Since the starting products are raw, this sausage is cooked for an hour and a half.

Liver sausage with buckwheat

This grain is widely used in production. But liver sausage is also quite good with it - at home, you get a product with a very delicate structure. A glass of buckwheat is boiled for seven hundred grams of the main component until crumbly. The liver for this recipe is not ground, but finely chopped. Two large onions are chopped and fried, three cloves of garlic are pressed. The minced meat is mixed and seasoned; If it turns out too thick, add a little water. Next, intestines or bags are used. Boil the sausage for about half an hour. You can eat it straight or fried - whichever the eater likes best.

With our recipes, high-quality liver sausage becomes quite affordable. At home (you can see a photo of the finished product in the article), it turns out very appetizing and incredibly tasty.

Meat and lard

Description

Homemade liver sausage in Ukrainian it is always prepared with fresh lard, and for its preparation the lard is used together with the skin. This is a real Ukrainian product that you really should be proud of, because there are simply no analogues to such a sausage.

Every housewife can prepare liver sausage at home. It will be especially easy to make sausage for those housewives who have already once had to prepare similar products in their kitchen. The most difficult part of preparing this dish is shaping the sausages. However, if you have a special device, there will be no problems with this difficult task. Each of you can grind the liver and prepare minced meat.

Sausage casings can be used either natural or artificial. Whether in the intestines or in the collagen shell, the product comes out tender, tasty and very appetizing. Believe me, the taste of the sausage will not change even if you form it in cling film or a regular bag. It all depends only on the quality of chicken and pork liver. If the product is used fresh, then the sausage will be accordingly tasty.

In this step-by-step recipe with photos we will make liver sausage with garlic and semolina. The last ingredient is added for density, so if desired, it can be replaced with buckwheat or other cereals. We chose semolina because it is very small and is practically not noticeable in the sausage. For juiciness and flavor, add onions to the sausage. You can take the quantity at your discretion, but two onions will be enough.

So, let's get to cooking!

Ingredients

Steps

First, let's prepare pork and chicken liver. Wash the ingredients thoroughly, dry with a towel and cut into large pieces. Then peel the onions and cut them into slices. Cut the lard into cubes and scrape the skin with a knife.

Then we grind all the crushed components through a meat grinder into one common container. Mix the resulting minced liver mixture thoroughly.

Pour the resulting mixture of liver and spices with warm milk. If the temperature of the dairy product is room temperature, then it is not necessary to deliberately heat it.

Now let's prepare a special device for stuffing the shell. If you don’t have a device, you can use a regular cooking syringe or your hands.

We fill the shell loosely with minced meat and form sausages, the edges of which must be tied with strong thread.

We pierce the formed sausages in several places so that the product does not burst during cooking. Then place the homemade liver product in boiling water and boil for fifteen minutes. After this time, place the sausage on a plate.

Afterwards, bake the boiled delicacy in the oven. To do this, preheat the oven to two hundred degrees and place the prepared sausage on a baking sheet. Place a few pieces of butter on top of the sausage ring so that during baking the surface of the product does not dry out, but browns.

It takes fifteen to twenty minutes to bake the liver sausage, but if desired, the treat can be kept in the oven until the desired result is achieved.

Homemade liver sausage is ready. It is recommended to eat it cold, so be sure to cool the sausage in the refrigerator before using it.

Bon appetit!

HOMEMADE LIVER SAUSAGE WITH LARD AND GARLIC – IT TURN OUT THICK AND EASILY CUT INTO EVEN PIECES

I have been using this proven recipe for about fifteen years, and everyone who tried this sausage asked me to teach 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 (because only the lazy don’t talk about the dangers of store-bought sausage these days).

Beef liver - 500 g
Lard - 500 g
Garlic - 3 teeth.
Flour - 1.5 tbsp. (200 ml)
Starch - 0.5 tbsp. (200 ml)
Egg - 4 pcs.
Salt - to taste
Pepper mixture - to taste
Sour cream - 2 tbsp. optional

1.
So, homemade liver sausage is, in fact, prepared from a minimal set of ingredients. No, you, of course, can add spices and herbs to suit your taste, adding flavor accents, but the base will be elementary: lard and liver. Liver and lard are taken in equal proportions, in this case half a kilogram.

I always use only beef liver for this sausage. I think pork would also work, I just haven’t tried it. But the chicken one will definitely be good - my godfather cooked it according to my recipe - it turned out great (only the cooking time needs to be reduced a little).

For this dish, I buy the simplest lard; you don’t need nice, thick lard, with the obligatory layers. All you need to do is choose fresh lard. Moreover, you don’t even have to pay attention to the skin: whether it is hard or soft does not concern us in this case.

For spices, I used the basic minimum: salt and freshly ground pepper mixture. All!

By the way, this nuance was not in the basic recipe, but I will write: I add a couple of spoons of sour cream - it turns out very tasty!

First, let's prepare the liver. I already wrote how to do this in the liver cake recipe. Quickly and easily scald the liver with boiling water and remove all the films. We cut the liver into pieces convenient for subsequent processing.

Now let's get to the lard. We cut off the skin from the entire piece - we won’t need it. Divide a piece of lard into two equal parts. It is advisable to temporarily place one of them in the freezer, and the second part should be cut into random pieces.

Now the liver and half the lard need to be chopped. You can do this in a meat grinder, or you can - like I did this time - in a food processor.

Just a couple of minutes - and you get wonderful minced meat!

It's time to take the remaining piece of lard out of the freezer. It needs to be cut into small cubes. This is why we froze a little lard - this will make cutting it much easier.

However, it is not at all necessary to be especially zealous in cutting out absolutely correct cubes of lard. All the cubes 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. The recipe called for 5 eggs, but I often make it with 4 eggs (I don’t notice the difference at all!). And - again! – the basic recipe calls for 2 cups of flour. But I replaced some of it with starch a long time ago. You can cook either way.

The minced meat needs to be mixed well, add chopped garlic. And be sure to try it. I always try raw minced meat. A little lick and it’s immediately clear whether the salt and pepper are right, or maybe it’s worth adjusting?

Now an important point: we need to turn the minced meat into sausage. To do this, let's take 6 ordinary food bags. If you think that you can’t cook in food bags, take any other material at hand. But I’ve been doing this for many years now – and everything is always great!

So, we 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 our future sausage to grow. Now we put this “gift bag” back into the bag, expel the air again, and tie it again at the very end. Once again. Total: half of the minced meat is packed in three bags. We do the same with the second half of the minced meat.

We will need a large saucepan (I used a 5-liter saucepan), pour more than half of cold water into it, put the minced meat bags into this cold (!) water, lightly cover with a lid and put on low heat. 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 electric meat grinder instead of a regular meat grinder, then even less. In the meantime, the sausage itself (!) is cooked, you can do a lot of useful things or just relax for your own pleasure.

After 2 hours, we take out the packages with the finished sausage. Cut off the packaging and remove the sausage. It needs to be cooled completely so that the sausage can then be cut well and evenly. However, in my house it’s not always possible to wait for my favorite dish to completely cool down.

Once I deliberately weighed the resulting two sausages - it turned out to be quite a lot, not a little: almost two kilograms! So, this recipe is not only easy to follow, but also very budget-friendly!

The sausage turns out incredibly tasty - dense in consistency, delicate in taste, easy to cut and quick to eat.

You can put it on bread, adding a leaf of lettuce, herbs or vegetables to the sandwich. Easy to take with you to work.

And we liked the version with horseradish the most. A little pink horseradish for sausage or bread - how delicious it is! Now we’ve eaten all the pink horseradish, so we started eating it with white horseradish – great!

Enjoy your meal! Be sure to try making this homemade liver sausage.

I want something tasty and homemade and without any additives, dyes, stabilizers, emulsifiers. I would like to advise you to make homemade liver sausage. It is easy and simple to make and is cheaper than buying it in a store. So let's begin.

You can take any liver. Chicken and turkey sausages are more tender. Sort the chicken liver and remove bile, if any. Wash and cut into small pieces. Cut fresh lard into small pieces. Peel the onion, chop finely and fry in oil. Place the chopped liver and lard and fried onions in a deep bowl.

Beat in the eggs. Add spices.

Add flour and semolina.

Peel the garlic and pass through a press.

Knead well and add milk. Knead again. Let the prepared sausage mince sit for about an hour. During this time, semolina and flour will swell and become saturated with liver juices and spices.

In the meantime, prepare the womb. I have it salted with dry salting and already cleaned, so I cut off about 3 - 3.5 meters and fill it with warm water. Then I rinse the inside of the womb with a stream from the tap.

Mix the prepared minced meat. It is convenient to fill the womb through a large funnel with a wide and long “spout”. We cut the casing into several parts, i.e. to the desired sausage length. We put the intestine on the “spout” of the funnel; it is swollen and puts on very easily.

We tie the end of the intestine with a knot or thick threads. Place some of the minced sausage into the funnel container and push it through using a stick (pencil). In this way we fill the entire intestine. You can’t stuff it tightly - the shell shrinks during heat treatment, and the semolina and flour swell.

Place the resulting semi-finished sausages in a double boiler. As soon as the water boils and we see that the casing has turned slightly white, you need to pierce the sausages in several places with a needle or thin awl. This is done in order to release excess air from the sausage.