If you love sausages, but try to eat only healthy and natural products, then try making delicious liver sausage. It's much easier than you think!

How to cook delicious and natural liver sausage? We offer you several interesting and simple options.

Option one

If you want the sausage to be soft and tender, then cook it from chicken liver.

List of required ingredients:

  • 500-700 grams of chicken liver;
  • three medium-sized onions;
  • five eggs;
  • two or three tablespoons of semolina;
  • 200 grams of lard;
  • three quarters of a glass of milk;
  • salt and your favorite spices;
  • pork intestines (they will act as a natural sausage casing).

Description of the cooking process:

  1. First you need to finely chop or mince the pre-peeled onion. The lard should also be chopped; for this you can also use a meat grinder.
  2. Place a frying pan on the fire, melt and heat the lard in it well, fry the chopped onion in it until transparent.
  3. The liver must be thoroughly washed and chopped using a meat grinder. You can repeat the procedure twice to achieve a more uniform and delicate consistency.
  4. Next, mix the resulting minced liver with melted lard and onions, add eggs, semolina and milk to the mixture, then add seasonings to your taste. Mix the composition thoroughly.
  5. Take the intestines, rinse them thoroughly and, if desired, soak them in vinegar for a few minutes to remove the odor and kill all bacteria.
  6. Next, fill the intestines (it’s most convenient to use a special meat grinder attachment for this), but not too tightly, as the semolina will absorb liquid and swell. Tie the ends of the resulting sausages well with thread.
  7. Place the sausages on a baking sheet greased or lined with baking paper, pierce them in several places with a fork and place in the oven for an hour, preheated to 170-180 degrees.

Option two

Sausage made from beef liver will be no less tasty. Here's what you'll need:

  • about 0.5 kg of beef liver;
  • 400-500 grams of lard (the amount will depend on the desired fat content of the sausage);
  • four to five cloves of garlic;
  • three to four eggs;
  • a glass of flour;
  • three quarters of a glass of potato starch;
  • three tablespoons of sour cream;
  • ground pepper (or a mixture of several peppers);
  • salt and herbs.

Preparation:

  1. First, prepare the minced meat by grinding the liver in a meat grinder (don’t forget to rinse it in running water first).
  2. Grind approximately two-thirds of the lard using a meat grinder. Place the rest in the freezer to make slicing easier.
  3. Add crushed lard to the minced liver, add eggs, starch and flour, chopped herbs, pepper and salt. Peel the garlic, pass it through a press or grate it, and also add it to the mixture. Mix all the ingredients, it is more convenient to do this by hand, but you can also use a mixer or blender. In any case, the consistency should be homogeneous, otherwise lumps of flour or starch will remain in the finished sausage, and this will ruin the taste.
  4. Next, remove the lard from the freezer and cut it into small cubes to create fatty inclusions, which are often found in store-bought sausages. Add them to the minced meat, mix everything again.
  5. Take out the cling film. Form sausages from the liver mass. If the mass is at room temperature and seems liquid to you, then you can put it in the refrigerator for a while. Wrap the finished sausages in film (in several layers), but not very tightly so that the casing does not tear during the cooking process.
  6. Boil water in a large saucepan, immerse the sausage in it and, after boiling, cook for two hours.
  7. Cool the dish, cut and serve.

Option three

Natural spicy sausage can be made from pork liver. To do this, prepare the following ingredients:

  • about two kilograms of pork liver;
  • 400-500 grams of pork fat;
  • half a lemon;
  • three tablespoons of vinegar (9%);
  • a teaspoon of dry adjika (or two tablespoons of liquid);
  • a head of garlic (large enough);
  • 200 grams of intestines (for natural casing);
  • glass of water;
  • salt.

Step-by-step instruction:

  1. First you need to prepare the shell. Since intestines have a not very pleasant specific odor, the first thing you need to do is remove it. To do this, fill them with cold water and add vinegar, leave for an hour. Change the water and squeeze half a lemon into the new one. After an hour, rinse the intestines and rinse well.
  2. Next, proceed to preparing the minced meat itself. Wash the liver and pass it through a meat grinder, or you can add it directly to the lard. Chop the garlic in any way after peeling, add to the minced meat along with adjika, salt and lard. If you use salted lard, you don’t need to add additional salt so as not to oversalt the sausage.
  3. Loosely fill the intestines with minced meat through a special attachment in a meat grinder.
  4. Place the sausages in a not very large baking tray and cover with water to make them juicier.
  5. Place the baking sheet in an oven preheated to 180 degrees for an hour and a half.

Option four

This recipe involves using rice instead of semolina, which will also give the sausage the necessary consistency.

Ingredients:

  • 1 kilogram of liver (you can use any);
  • half a glass of rice;
  • five cloves of garlic;
  • a quarter teaspoon of nutmeg;
  • a pinch of basil or Provençal herbs;
  • 300 grams of lard or bacon;
  • two eggs;
  • a little oil;
  • salt.

Process description:

  1. Pass the liver through a meat grinder. At this stage, you can grind lard or lard.
  2. After cleaning the garlic, chop it in any way, for example, rub it or pass it through a press.
  3. It is advisable to grind the rice in a coffee grinder or using a blender, this will allow you to achieve a homogeneous consistency of the finished sausage.
  4. Mix the liver and lard with eggs, rice, garlic, herbes de Provence, nutmeg and salt. Mix all ingredients thoroughly until smooth.
  5. Next, form the mass into sausages, grease them with oil, wrap them in foil, and then place them on a baking sheet.
  6. Bake the sausages at 170 degrees for about 100-120 minutes. Ten minutes before they are ready, you can unwrap them and brown them a little.

Some tips for housewives:

  • To make sausages at home tasty and aromatic, you can use any favorite herbs and spices.
  • Before baking in the oven, brush the sausages with butter to give them a nice crust.
  • Do not allow air to enter the shell, as this may damage the integrity of the film.
  • You can avoid passing the liver through a meat grinder, but chop it finely so that it can be felt in the sausage.
  • For the best consistency, you can add not only flour and starch, but also any cereals, for example, rice, oatmeal, semolina. But it is advisable to grind them.
  • Mix liver with meat or poultry.

Be sure to delight your guests or family with delicious homemade 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!

If you've never tried making liver sausage at home, this recipe is for you. Without unnecessary additives, dyes and other harmful E, you get a natural product of which you can be sure. If cooking is not just torment at the stove, but your favorite pastime, it will be doubly nice to treat your family to another tasty treat.

We can use any liver, I used chicken liver. You can also shape sausage in various ways; today I will show you how to make liver sausage at home in a bag and in cling film.

The taste is delicate, but at the same time very satisfying; in the morning for breakfast, use it for a sandwich. When my family tried the sausage, they said that the liver tasted very good, and the taste was significantly superior to the store-bought kind.

How to make homemade liver sausage

Products:

  • Liver – 500 g
  • Fresh lard – 500 gr
  • Garlic – 4-5 cloves
  • Flour – 1 tbsp + 1/3 tbsp (250 ml glass)
  • Starch – 1/3 tbsp (250 ml glass)
  • Eggs – 4 pcs.
  • Mayonnaise – 2 tbsp (can be replaced with sour cream)
  • Salt, pepper to taste

Preparation:

The list of spices can be expanded and you can add your favorite ones; in addition to pepper, I sometimes add either nutmeg or a little coriander. Everything here is up to your taste, add what you like or leave it as minimal as possible.

Rinse the liver well; if you use beef liver, remove the film. Place in a food processor or use a meat grinder.

Divide the lard into two equal parts. Add one part to the liver in a food processor, cut the other into small cubes. It is necessary to cut off the skin; we don’t need it. To make lard cut better, place it in the freezer for 20-30 minutes.

We make minced meat from lard and liver.

Add the second part of the lard to the minced meat.

Next are eggs, flour, starch, salt, pepper, mayonnaise and chopped garlic. Mix everything well. Taste and add salt or pepper if necessary, or you may want to increase the amount of garlic to make your homemade liver sausage more flavorful.


How to shape liver sausage

Since we are making homemade liver sausage without intestines, we will use ordinary plastic bags or cling film for this purpose. I'll show you how to do it in two different ways.

First option. In a bag: divide the mass into two or three parts and put each in a bag. We try to squeeze out all the air, just leave a little on top so that the distance from the minced liver to the top of the bag is about 1-2 cm, tie the bag. Place the sausage in 2 more bags, don’t forget to tie each one. And boil it like this.

Second option. In cling film: here we will form it in the same way as we did, only we will make the liver sausage larger.

Spread the film on a cutting board, spoon out the mixture, moving 8-10 cm from the edge. Be careful not to transfer the minced liver onto the film, it is quite liquid and can “run away”. Approximately 5-6 tbsp.

Cover with film and wrap like candy on both edges.

There is no need to twist too tightly and expel all the air, some air should remain, and the sausage itself will not be wrapped so tightly. You need about 5-6 layers, no more is required, this is quite enough. We tie the edges with thread.

I got 5 sausages. I put two in the freezer, and boiled three right away.

How and how much to cook homemade liver sausage

You will need a large saucepan. This is necessary so that the sausage does not deform during cooking and remains flat. Pour water, about half the pan or even a little more. Place on the stove, when it boils, lower the sausage. Salt the water, otherwise it will take salt from the sausage and it will end up under-salted.

I cooked for an hour over medium heat. My sausage was about 5-6 cm in diameter. Then I took it out and cooled it a little. I took off the film and tried it, it seemed to me that it was damp and its color was a little pink inside, so I boiled it for another 30 minutes. What I want to say is that nothing has changed, it was completely cooked in an hour. The pinkish tint completely went away when it cooled and sat in the refrigerator for about 30 minutes. If you want to play it safe, cook for 1 hour and 15-20 minutes, this will be enough.

We cook the sausage in the bag according to the same principle, only if you divided it into two parts - cook for 2 hours, for three - 1.5 hours.

Increase the cooking time for frozen sausage by 15 minutes.

There is nothing difficult to prepare, the products are very simple, but homemade liver sausage turns out incredibly tasty, try it yourself. You know the composition of such a sausage, and you shouldn’t worry about it. There are no thickeners or flavorings! There is a recipe on the website, I recommend it, it’s even easier to prepare and very tasty.

Bon appetit!

With uv. Margarita.

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Boil the washed liver in salted water until tender. Cook lard in a separate pan.

Cut the boiled liver with lard into small pieces and let them cool. Peel, wash and cut the onion into four parts. Pass everything through a meat grinder.

Salt and sprinkle with pepper. Mix the liver mass well.

Place a well-washed, cleaned intestine onto the sausage attachment and tie the end with a thread. I didn’t have any cooking thread, I used ordinary thread for sewing.

Fill the intestine with the prepared minced meat, but not too tightly so that it does not burst during cooking.

Prepare all the sausages in this way. Then use a needle to make pricks all over the sausage, this is necessary so that it does not swell or tear during cooking.

Place in boiling water and cook homemade liver sausage for 30 minutes.

But to give it a more appetizing appearance with a golden crust, you can fry it a little in a frying pan in vegetable oil.

on both sides.

Delicious homemade liver sausage is ready.

Serve cold with mustard.

Bon appetit!

Homemade liver sausage, it turns out tasty, natural and safe. You can cook it from any liver, I took chicken. To prepare the sausage, I used a collagen casing (available in online stores), but if you don’t have one, cook in regular plastic bags, nesting 2-3 bags inside each other. When cooking sausage in a casing, the water temperature should not exceed 82-85 degrees, so I cooked in a slow cooker using the “Multi-cook” mode. If you cook sausage in bags, you can do this at a low boil. Homemade liver sausage is very tasty, tender, perfect for breakfast or for a snack. Be sure to try it!

Ingredients

To prepare liver sausage at home you will need:

liver (I cooked with chicken liver) - 500 g;

fresh pork lard - 300 g;

raw egg - 2 pcs.;

garlic - 2-3 cloves;

sour cream - 1 tbsp. l.;

semolina - 4 tbsp. l.;

potato starch - 3 tbsp. l.;

salt, ground black pepper - to taste.

Cooking process

Place the shell with minced meat in cold water poured into the multicooker bowl (the water should completely cover the shell). Set the "Multi-cook" mode to 83 degrees, cooking time - 2.5 hours. If you cook sausage in bags, then you need to fill them with minced meat, carefully tie them on both sides, place the bags in a pan with cold water, and after the water boils, reduce the heat. You can cook homemade liver sausage for 2 hours at the lowest boil.

Bon appetit!