Liver sausage (liver: from the English liver- "liver")

Liver sausage (liver: from the English liver- "liver")

Category: Meat dishes

Ingredients
pork liver	450 g
pork meat	350 g
fat	100 g
powdered milk	3 tbsp. l.
salt	2 tsp
sugar	1 tsp
onion	1 head
ground paprika	2 tsp
ground white pepper	1 tsp
ground coriander	0.5 tsp
marjoram	0.5 tsp
ground allspice	0.25 tsp
cardamom	0.25 tsp
ground nutmeg	0.25 tsp
sausage casing (cling film)

Cooking method

• Sausage is very, very often present on the festive table. A worthy addition to the table and a good substitute for the store will be a sausage cooked with your own hands. The dish can be boiled in water or steamed.
• Cut the meat and lard into cubes and chill in the freezer for 30 minutes.
• Grind the liver, meat, bacon separately in a meat grinder. Stir the minced meat and grind again.
• Add milk powder, spices, onion, mix.
• Put the mixture in the freezer for 30 minutes, then mince it again.
• Fill the shell with the mixture (or put the sausage minced meat on cling film and roll it up, wrap the sausage in at least 10 layers for cooking the sausage in water or 2-3 layers for cooking in a double boiler). Tie the ends of the sausages with a thread. If necessary, the whole sausage can also be tied with a thread.
• Pierce the casing in several places before cooking.
• Cook in water at 80 degrees Celsius for 3 hours, turning occasionally. Steam for 40 minutes - 1 hour.
• Put the sausage on a plate without removing the film. Let cool and refrigerate.
• Store in the refrigerator for up to 10 days.

The dish is designed for

10 servings

Time for preparing:

3 hours

Note

The sausage turns out to be juicy, aromatic, the spices are moderately felt, it is well stored in a shell in the refrigerator. By changing the liver / meat / fat ratio, you can achieve a denser or more paste consistency.

[Joy]

Joy ... the sausage looks very appetizing! Immediately see that it was a success. Congratulations on your success! I have a question for you, did you stuff the sausage into the guts, or did you twist several layers of film? I just made homemade butter sausages yesterday, they are almost the same consistency as liver sausage. I made three round trays of sausages. But I was so hopeless about stuffing the minced meat into the intestines, because the meat grinder with a nozzle refused to work with such a viscous mince consistency. I had to finish it off with a pastry bag. My emotions are about the same. How did you manage?

[Creamy]

Creamy, thanks for the tip
I twisted the sausage in a film. I cooked the recipe several times and always tasted it differently.
1) twisted into cheap cling film, which strongly adhered to the surface, to itself and to the dishes. I suffered for a long time, but the result was pleasing.
2) Spun "Freken Bock" in film. It did not stick to itself at all, that is, it was rather difficult to fix the film cut at the end of the wrapping. I had to additionally wrap the whole sausage with thread.
3) when cooking in water, I tried to wrap it in less than 10 layers of film. As a result, water seeped between the layers of the film and the juice from the sausage flowed out.
In total, it is better to use a film that adheres well to itself. I had a cheap film.
As an option, I want to try winding the sticky film around some kind of rolling pin (long cylindrical), and then remove it to get a kind of intestine. It will be tighter and more difficult to tear than "live" intestines. You can load minced meat there more boldly, probably.
But, I want to say, "three round trays" and twist in a foil

[Joy]

Joy, thanks for the recipe! Maybe I'll ripen for such a sausage

Put the mixture in the freezer for 30 minutes, then mince it again.

But I was so hopeless about stuffing the minced meat into the intestines, because the meat grinder with a nozzle refused to work with such a viscous mince consistency.

Creamy, maybe a frost of minced meat will help in stuffing the shell through a meat grinder

[irza,]

irza, as soon as I forget a little how I relished on the stuffing of sausages, then next time I will certainly try to freeze the minced meat slightly, even put it in a frozen ice cream bowl. Thanks for the advice.

Thanks for the advice.

Yes, not at all. This is what I suppose theoretically, based on your torment for stuffing and molding sausages, and what is written in the recipe. And I have natural guts, I would like to use them, not a film.

Why do you have to boil in water for so long

And if you cook quickly in boiling water, then the sausages crack, and meat juice flows out of them into the water.

What feats the hostesses are capable of. I would put it in a baking bag and in "Beloboku", let it be thick sausage, but without titanic efforts.

Bravo

[irza]

irza

maybe frosting minced meat will help in stuffing the shell through a meat grinder

It also seems to me that a chill will help. The minced meat becomes denser, but not strong, and almost does not reach for the spoon.

And I have natural guts, I would like to use them, not a film.

I also prefer natural intestines. They grunted pleasantly when eating. But in the absence of the film helped out.

Chick

Why do you have to boil in water for so long

The cooking temperature is 80 degrees. That is, the sausage is not boiling, but languishing. Because, as one of the reasons, it takes more time to cook the meat.

Asya Klyachina

What feats are hostesses capable of

Thank you

I would put it in a baking bag and in "Beloboku", let it be a thick sausage, but without titanic efforts.

I don't have such a gadget, I have to do it the old way

[Joy]

Joy, thanks for the delicious sausage! I cooked in a slow cooker for steam, wrapped in a baking bag. True, I added a little bit of light. Delicious!

izumka, health! I am glad that I liked the sausage. You need to cook for yourself

And from me thanks for the sausage recipe. I consider shop sausages to be a poison, and sometimes I really want something like that.
It turned out to be difficult for me to roll the minced meat into a sausage. There are many holes left, such as pores, for a photo it is not aesthetically pleasing enough, so I do not expose.
I did everything according to the recipe. I'm happy with the taste. Of the five sausages, only one leaked. I will work on the appearance.
I like a more patented consistency, but I don't want to increase the amount of lard. If you add more liver or milk powder, will it work?

And from me thanks for the sausage recipe. I consider shop sausages to be a poison, and sometimes I really want something like that.
It turned out to be difficult for me to roll the minced meat into a sausage. There are many holes left, such as pores, for a photo it is not aesthetically pleasing enough, so I do not expose.
I did everything according to the recipe. I'm happy with the taste. Of the five sausages, only one leaked. I will work on the appearance.
I like a more patented consistency, but I don't want to increase the amount of lard. If you add more liver or milk powder, will it work?

To your health! Thank you for your gratitude too!
I have not tried to achieve a more patented consistency, but I think that before cooking, you need to add more liquid to the minced meat, for example, 1-2 eggs (look at the minced meat so that it is not too liquid) or about 100 ml of liquid milk, or an egg and milk according to taste and "by eye" until a viscous consistency is achieved. Most likely so. If you achieve the desired effect, please tell us

[Joy]

JoyThanks again for the recipe! I just pulled it out of the multicooker, boiled it at 80 degrees. 3 hours. We will try on Easter. I started with a meat grinder with a nozzle, there were no problems! Everything jumped into the guts perfectly!