To prepare liver sausage at home, you will need fresh offal. I use chicken liver, which can be replaced with beef liver. You will also need lard and casings. To “bundle” products, I add a little of everything: flour, starch and semolina. When cooked, they swell and thicken, as a result of which the sausage comes out tender and dense at the same time, and holds its shape well when cut. The spice set is basic: just salt, pepper and a little nutmeg. You add spices and herbs to your taste, place any flavor accents.
Total cooking time: 40 minutes + 1 hour for aging minced meat / Yield: 2 kg
Ingredients
- chicken liver - 1 kg
- fresh lard - 750 g
- garlic - 4 teeth.
- wheat flour - 4 tbsp. l.
- semolina - 4 tbsp. l.
- corn starch - 4 tbsp. l.
- chicken eggs - 4 pcs.
- 20% sour cream - 4 tbsp. l.
- salt - 2 tsp. with a slide or to taste
- mixture of ground peppers - 0.5 tsp.
- nutmeg - 0.5 tsp.
- pork casings - 1.5-2 meters
Preparation
First you need to prepare the products. Chicken liver should be washed well, the bile ducts removed, otherwise it will taste bitter (if you use beef liver, remove the film and soak in milk). I divide the lard into two parts: 500 grams will go into the minced meat, and the remaining 250 grams will be added to the filling in whole pieces, so I cut it into small, small cubes. I definitely cut off the skin. Any lard will do, I used the back and undercuts.
I pass through a meat grinder: 1 kg of liver, 500 grams of lard, 1 onion and 4 cloves of garlic. I add diced bacon to the resulting minced meat - these pieces will be clearly present in the finished sausage, resulting in a beautiful cut.
I add chicken eggs, sour cream, as well as salt, pepper and nutmeg. I stir with a whisk so that the spices are distributed evenly and the eggs are completely separated.
Gradually add dry ingredients: flour, starch and semolina - 4 level tablespoons each. They will thicken and “glue” the filling together, so the sausage will cut well and not fall apart into pieces. Again, thoroughly knead the minced meat so that there are no lumps, and leave for 1 hour for the semolina to swell. The result will be a mixture with the consistency of sour cream.
While the minced meat is ripening, we prepare the casing. If the intestines are not cleaned, then turn them out, clean off the mucus and rinse thoroughly in several waters, then add 2 tbsp. l. salt per 1 liter of water and leave for half an hour to disinfect. If the casings are pre-salted, then simply rinse them under running cold water. It is better to remove the frozen semi-finished product from the refrigerator in advance so that it thaws completely. I recommend immediately dividing the intestines into segments of 30-40 cm, that is, the desired length of the sausage, to make stuffing more convenient. They must be solid, without punctures, and not allow air to pass through when blowing.
I stuff the casings with stuffing. It is most convenient to carry out the procedure through a special meat grinder attachment. If there is no such device, then use improvised means, for example, a spoon or build a funnel from a plastic bottle. The end of the intestine can be tied with a knot or thick threads. ATTENTION! Fill the intestines with minced liver loosely, in no case tightly. During heat treatment, the intestine contracts and the air inside expands; in addition, the semolina and flour will swell greatly. If you fill it tightly, the sausages will burst!
For cooking, you will need a large pan so that the sausages do not become deformed. I pour water into it about half the volume or a little more, and be sure to salt it. I place the semi-finished product in hot but not boiling water. ATTENTION! Upon contact with hot water, the intestine will instantly turn white - it must be immediately pricked with a needle over the entire surface to release the air, otherwise it will burst. Boil for 40 minutes - for chicken sausage; 1 hour - for beef. The countdown begins from the moment the water boils in the pan. As soon as it boils, the heat needs to be turned down a little so that the sausage does not cook too actively. During cooking, I recommend pricking the sausages with a needle a few more times to be on the safe side.
Carefully remove the finished sausage from the pan and cool completely, first to room temperature, and then in the refrigerator.
It turns out very tasty, dense in consistency, delicate in taste, and cuts well. Can be served with vegetables or used to make sandwiches. Goes well with black bread, mustard and horseradish. Bon appetit!
What could be tastier than liver? Only liver sausage!
I only recently learned about homemade liver sausage - my grandmother gave us a piece of such sausage to try. My husband liked the gift, and he started asking me for the recipe for liver sausage: “Call grandma, we urgently need to cook it too!” Grandma happily revealed all the secrets, and after a couple of times preparing the sausage, we made some adjustments to suit our taste preferences. Especially for readers of the site Notebook, we will tell you how to prepare homemade liver sausage with semolina
Liver sausage recipe with photos step by step
Just for fun, we prepared sausage from both beef and pork liver. We didn’t notice any difference in taste, but the price tag for beef liver is twice as high. Although everyone knows that beef is generally healthier than pork.
how to cook liver sausage
Ingredients:
- liver - 1,300 g,
- fresh lard - 600 gr.,
- butter - 100 gr.,
- sunflower oil (for frying onions),
- semolina - 200 gr.,
- flour - 100 gr.,
- 6 medium onions,
- 3 eggs,
- milk - 250 ml,
- salt, spices - to taste,
- cling film.
Cooking process:
So, let's move on to cooking: First of all, peel the onion, cut it into large half rings, fry over high heat in a large amount of oil until golden brown.
While our onions are frying, we prepare the rest of the ingredients.
We clean the liver from the film.
We cut it and lard into small pieces, and add chopped butter and garlic there.
When the onion is fried, add it to the prepared ingredients.
We pass everything through a meat grinder.
Now add eggs, previously mixed in a separate container, and milk to the resulting minced meat.
Mix the minced meat for the sausage. Slowly add flour and semolina, while stirring the mixture.
All we have to do is add salt and spices. I use ground black pepper and Tasty Salt, which is sold in many supermarkets.
Set aside the sausage mince for 15-20 minutes so that the flour and semolina swell and the base becomes thicker. It will be more convenient to work with the semi-finished product.
Now we take cling film, cut off the piece we need, and put a small amount of minced meat on it.
I have three small ladles that I usually use for frying mini pancakes.
Forming the sausage alone is quite problematic, but every time I do it better.
We tie the tails of the film into knots so that the minced meat does not leak out during cooking.
And water should not get inside, because then the taste of the sausages will not be so rich.
I definitely wrap our workpiece with another layer of film, but I don’t tie the tails of the second layer, but fold them like an envelope.
The hardest part is over.
Now we put all the semi-finished sausage products in a large pan (I make sausage for three families at once and therefore use a cauldron).
Fill with cold water and cook over low heat for three hours.
After this time, we take out our sausage and let it cool, put it in the refrigerator for a couple of hours, and then enjoy its wonderful taste.
In our family, delicious homemade liver sausage sells like hotcakes, both in the morning with tea and in the evening with mashed potatoes. Bon appetit!
Liver sausage with semolina recipe with photo by Ekaterina Apatonova.
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 into 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 came across a recipe on the Internet for making liver sausage at home. I read it for a long time, re-read it, and decided to cook it. The result was excellent! I share with you the recipe and the result.
The original recipe for homemade liver sausage used beef liver, but I used pork liver, and it turned out delicious too. Lard for sausage should be taken as ordinary as possible, without cuts of meat and soft skin.
I didn't use sour cream, but you can add it if you want.
Wash the liver and remove film and veins. Place half of the lard in the freezer so that it freezes well, and cut off the skin from the rest of the lard. Grind the liver and some of the lard into minced meat in a meat grinder.
Beat in the eggs and mix.
Add starch, flour, salt and mix again. I mixed it with my hand, it turned out to be more convenient. Be careful with salt: if the lard is salty, do not over-salt the entire sausage.
Remove the lard from the freezer and cut into small cubes.
Add chopped lard to the liver dough, squeeze the garlic through a press and mix again.
Now is the most difficult moment. You need to take cling film or food bags. Place the liver mixture in film and roll it into sausage. This is not easy and will require help.
From this volume you will get three small sausages. No need to put everything in one bag. Make the film in several layers so that it does not tear during cooking. Do not tighten the sausage too tightly - it will increase in size during cooking.
Pour cold water into a large saucepan (so that the sausage lies flat in it) and put on fire. The liver sausage will cook for 2 hours. When the water boils, remove the lid from the pan.
After the allotted time, carefully remove the sausage and release it from the bag.
Delicious homemade liver sausage is ready. The consistency is dense, easy to cut and very quick to eat.
Bon appetit!
