Liver sausage - the best ways of making sausages at home

Home liver sausage can not be compared with store analogues, it is characterized by excellent meat taste, although it is a very budget product. The process of preparing it will take a lot of time, which fully compensates for the excellent result.

How to make liver sausage at home?

Preparing liver sausage at home is not as difficult as it might seem at first.

1. As the basic components for the preparation of the product, you can use any pork, beef or avian liver: heart, lungs, liver, kidneys. In the composition is often added loin meat, animal or vegetable fat, butter, vegetables, cereals and all kinds of flavors.
2. The best shell for home-made sausage will be properly prepared carefully cleaned, soaked guts. You can also use collagen casings for sausages.
3. Shells are filled with the liver, cutting off the desired fragments by first bandaging the edges, after which the billets are additionally boiled or baked in the oven, puncturing the gut in several places.

Liver sausage according to GOST USSR - recipe

Remember the long-forgotten taste of your favorite product will succeed by doing this recipe. Liver sausage, made according to GOST, except for the liver contains pork and beef meat. From by-products here is used the liver, in the original beef. The use of a blender after the meat grinder will help you achieve the desired delicate texture.

Ingredients:

• veal - 250 g;
• pork - 380 g;
• liver - 330 g;
• egg - 1 piece;
• onion - 1 piece;
• flour - 20 g;
• milk - 50 ml;
• salt, pepper, sugar, nutmeg.

Preparation

1. Twist separately pork, veal and liver.
2. Blend the blender with a blender, add onion, veal and pork in stages.
3. Add the remaining ingredients, once again blend the mass with a blender.
4. Fill the base shell, connect the edges and cook at 85 degrees 45 minutes.
5. The cooked home liver sausage is cooled and cooled in the refrigerator for 6 hours.

Pork liver sausage

Elementary and simply prepared liver sausage at home in the bowels of the following recipe. The basis here is the pork liver, lungs, heart and, if desired, the kidney. The latter should be previously soaked in water, periodically changing it, and then 2-3 times to bring to a boil in a new portion of the liquid.

Ingredients:

• pork liver - 1 kg;
• fat - 350-400 g;
• onion - 0,5 pieces;
• garlic - 1 tooth;
• milk - 50 ml;
• salt, pepper, sugar, ground laurel, other spices, butter.

Preparation

1. The heart, kidneys, lungs are boiled with the addition of salt and spices for 10 minutes, add the liver, allow to boil again and remove from heat.
2. They pass the by-products several times through a meat grinder or in addition punch the mass with a blender with the addition of milk, onions, garlic and seasonings.
3. Fill the shell stuffing, tie the edges, pierce in several places.
4. Liver pork sausage is fried.

Sausage from lamb liver

The next recipe for connoisseurs of lamb. Cooked in view of the above recommendations, the sausage from the liver at home will be delighted with a wonderful rich taste and amazing piquancy. Invariant accompaniment of mutton by-products will be fresh coriander, other greens and garlic.

Ingredients:

• sheep lamb - 1-1,2 kg;
• Kurdyuk - 200 g;
• onion - 4 pieces;
• garlic - 4 teeth;
• coriander - 1 bunch;
• salt, pepper, sugar, spices, oil.

Preparation

1. Liver is twisted in a meat grinder with fat, onions, garlic and greens, punching in addition blender.
2. Fill the stuffing shell, bind, puncture, put in a heated oven to 220 degrees.
3. After 40 minutes of baking sausage from the liver will be ready.

Egg liver sausage - recipe

Balanced and harmonious to taste and correct in texture, liver sausage is obtained. You can replace the chicken liver with a pig or use only beef byproduct, if the other was not available. Instead of sour cream, cream with a similar percentage of fat content is allowed.

Ingredients:

• beef and chicken liver - 1 kg each;
• lard - 800 g;
• eggs - 12 pieces;
• onions - 250 g;
• garlic - 3 teeth;
• sour cream 20% - 0.5 kg;
• butter - 200 g;
• Salt, pepper, sugar, nutmeg and laurel ground.

Preparation

1. Twist three times or additionally grind the pre-cooked by-products with a blender.
2. Add eggs, spices, sour cream, soft oil, stir, fill the resulting shell base, pierce around the perimeter.
3. Boil the billets for 30 minutes at 80 degrees.
4. Ready-made sausage liver egg is cooled and, if desired, is fried.

Liver sausage in a ham - recipe

If you do not want to bother with guts and other shells, then the ideal option for home cooking is liver sausage in a ham . As a meat component, you can use dietary chicken, turkey or more nutritious and high-calorie pork, combining the product with any liver.

Ingredients:

• chicken, pork or beef pulp - 700 g;
• liver - 700 g;
• lard - 800 g;
• eggs - 4 pieces;
• milk powder and gelatin - 2 tbsp. spoons;

• salt, pepper, spices.

Preparation

1. Twist the ingredients through a meat grinder and further grind the blender.
2. Add the rest of the ingredients.
3. In the ham insert a bag for baking, tied from below and pour the liquid stuffing.
4. Tighten the shape of the springs and cook the sausage for 1.5 hours with a quiet languor in the water.
5. Homemade sausage from the liver should be cooled for at least 6 hours.

Liver sausage from the head

The most nutritious and nutritious is the sausage from the liver and head, which should be boiled with the addition of a bulb, all kinds of roots and spices for at least two hours. Accompanying components can be any offal, which, like the head, requires pre-digestion.

Ingredients:

• Pork head - 0.5 pcs .;
• liver and brisket - 1 kg each;
• onion - 2 pieces;
• carrots and celery root - 1 pc .;
• garlic - 4 teeth;
• salt, pepper, spices.

Preparation

1. Pork head and brisket boil with the addition of spices and roots 2-2.5 hours.
2. Boil the liver for 5 minutes or by-products (when used) until cooked.
3. Crush the meat separated from the bones with the liver and fried onions with garlic using a meat grinder.
4. Season the mass, fill it with shells, pierce and boil for 30 minutes.

Chicken liver sausage

Lakomoy and appetizing will come out liver sausage from chicken stomachs , liver and hearts. For completeness of taste in the composition add a little fillet of chicken or flesh from the legs or thighs. Instead of the mango, it is allowed to add flour or starch, which will play the role of a thickener and balancing the structure of the product component.

Ingredients:

• chicken giblets - 750 g;
• chicken meat - 300 g;
• onion - 3 pieces;
• eggs - 4 pieces;
• manga - 5 tbsp. spoons;
• garlic - 2 teeth;
• salt, pepper, spices, oil.

Preparation

1. Boil the chicken offal separately until cooked.
2. Grind the ingredients and meat with the onions and garlic fried in butter and garlic in a meat grinder or in a blender.
3. Add the rest of the ingredients, mix, fill with a mass of shell, bind and pierce.
4. Liver sausage is boiled for 30 minutes at 85 degrees, and then fried.

Liver sausage with buckwheat at home

Pleasant in texture and taste is obtained liver sausage with buckwheat, which is pre-brewed until ready in salted water with the addition of butter. From the liver you can take only the liver or add other offal: heart-cooked to softness, lungs, kidneys.

Ingredients:

• liver - 1 kg;
• lard - 200 g;
• buckwheat - 200 g;
• onion - 2 pieces;
• oil - 100 ml;
• garlic - 2 teeth;
• salt, pepper, spices.

Preparation

1. The liver is twisted in a meat grinder with onions.
2. Add the boiled buckwheat, garlic, salt, pepper, spices.
3. Fill the resulting gut or other shells, tie it, pierce it, put it in a mold, pour a little water, cover the container with foil, send it to the oven for 30-40 minutes heated up to 180 degrees.

Liver sausage in a jar

Liver sausage at home without guts can be cooked right in the jar. And if desired, after a long heat treatment, the product can be corked for longer storage in a cool place. The composition of the product can be varied by adding other by-products or meat.

Ingredients:

• meat - 250 g;
• liver - 150 g;
• fat - 50 g;
• onion - 1 piece;
• carrots - 0,5 pcs .;
• water ice - 150 ml;
• salt, pepper, spices.

Preparation

1. Grind the meat with onions and carrots using a meat grinder and then a blender.
2. Add salt, pepper, spices, stir thoroughly, transfer to a jar.
3. Cover the container with a lid, put it in a container with water, put a towel on the bottom, and cook under the lid for 3-4 hours.
4. After cooling, cut inside the sausage with a knife to the bottom and shake the halves alternately.

How to store liver sausage?

The shelf life of the liver sausage will depend on the temperature conditions and the packaging used.

1. After cooking, the product can be frozen and stored at a temperature below minus 18 degrees for 3-4 months.
2. For long-term storage at a constant temperature in the refrigerator, the sausage is poured into the sausage and stored for up to six months.
3. Without providing additional conditions, the product stored in the refrigerator at a temperature of 2 to 6 degrees, should be eaten within 2 days.