Homemade liverwort sausage "Special"

Category: Meat dishes
Homemade liver sausage Special

Ingredients

fatty pork 500g
pork liver 700-800g
pork heart 700g
bacon or underwire 300g
eggs 3 pcs
bouillon 250ml
wheat flour 100g
onion 3 pcs
black pepper, nutmeg, coriander
salt 50g

Cooking method

  • This recipe was obtained by crossing the recipe for egg, old Moscow and special liver sausage according to GOST. In addition, although GOST requires boiling the liver along with the rest of the meat, I limited myself to scalding it, so it seems to me juicier and tastier. Boil pork, heart, pork belly (no need to boil bacon) and 1 onion, chill, do not drain the broth. Clean the liver, chop coarsely, pour boiling water over and boil for 1 minute, cool. Scroll all the meat ingredients and onions twice through the fine grid of the meat grinder. Add the rest of the ingredients (I have 20g of nitrite salt and 30g of regular salt) and mix thoroughly so that the broth is absorbed. Prepare, soak and loosely fill the casing (I have a protein one, caliber 45mm, it took about 2m). Boil at 80 * C for 2 hours, cool in ice water, transfer to the coldest shelf of the refrigerator. Delicious!

Note

Can be cooked in the oven at 95 * C for 2 hours until the inside of the sausage reaches T = 72-73 * C

Merri
Thank you very much for the wonderful recipe! It will be tastier than pure liverwort, I really wanted such a sausage!
Linadoc
Irina, definitely tastier! Already a loaf of 40 cm was reduced! Okay, their 4 loaves ... it was
Rusalca
Linadoc, great recipe! I'll bookmark it. Thank you!
Linadoc
Anna, to your health and bon appetit!
Merri
Linadoc, whose liver was used?
Linadoc
Irina, all pork, and liver too. Now I will mark it in the recipe. According to GOST, egg beef is used and there is no heart, while in old Moscow one there are no eggs and bacon. That's why I wrote that it is something combined. But it turns out tender, juicy, nutritious and tasty.
Merri
Thank you, I'll definitely use the recipe sometime!
NatalyMur
Thank you very much for the recipe! Made based on your sausage! It seemed to me tastier than just meat.
I all sit down on the liverwalk. I'm tired of ham and other sausages ...
Flour, did not put onions, put spices - allspice, black pepper and nutmeg, put ordinary table salt.
I slightly changed the processing - boiled the heart with pig skin, veal liver, pork meat, chicken breast - twisted it raw, mixed with boiled products ...
Packed in beef belly. I cooked it in a multicooker, poured cold water on the sausages and set it to 80 degrees for 1 hour. I wanted to add more time on heating, but when I checked the temperature, it was already 74 degrees ... Next time I will make it less time. But meanwhile the sausage turned out to be very juicy and awesomely tasty!
Thing!
My photoreader
Homemade liver sausage SpecialHomemade liver sausage Special
Only one doubt gnaws at me - maybe the liver still needed to be boiled first, because according to GOST it is boiled for some reason? Maybe I ate something harmful? But then the sausage will be drier ...
Linadoc
Natalia, it turned out so hard!
Normal creative arrangement! Well done!
I still think it's not worth boiling the liver, as if everything is getting harder (I tried it). And only ours put flour, but the Germans do not. I'm Thuringian liver did, she did not flour. Yes and liver sausages also.
NatalyMur
Linadoc, I never ate liver sausage before, I thought it was something bad. And now I tried it - super-duper! Don't come off!
And about the liver, I doubted, Mom made liver sausage with boiled liver - it turned out rather dry ... So I decided to do it with raw.
The second day we eat - everything seems to be fine, but it's hard to stop ...
Merri
Natalia, well done! Beautiful sausage!
Yutan
LinadocThanks for the wonderful recipe! I take it to the piggy bank, because I want to try to do it. I have a question - is salt common? Not nitrite?
Linadoc
Quote: Yutan
and ordinary salt? Not nitrite?
I have 50 to 50 normal and nitrite. But in general, nitrite is not needed, it is better than usual.
TATbRHA
Quote: Linadoc
According to GOST, egg beef is used and there is no heart, while in old Moscow one there are no eggs and bacon.
Where are the recipes? ..

But according to this recipe it is being cooked, I will try it - I will get it!
lana light
Can I take chicken liver?
And still interested in the possibility of freezing the finished liver sausage. Can I store it in the freezer?
Linadoc
Quote: Lana's Light
Can I take chicken liver?
Can .
Quote: Lana's Light
Can I store it in the freezer?
Can .
I'm so kind
lana light
Linadoc, Thank you, my sweetheart! Indeed, kind!

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