Homemade sausage. Pork and liverworm

[liverworm]

Homemade sausage. Pork and liverworm

Category: Meat dishes

Ingredients
lung	1 PC
liver	1-1.5 kg
pork heart	1 PC
bulb onions	5 pieces.
salt
pepper
garlic	5 cloves
eggs	2 pcs
Bay leaf
roots

Cooking method

• I didn't make boiled sausage, but pork and liverwurst yeah !!
  
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• Put spices, garlic, lard in small cubes in the minced meat ... and hold the prepared sausages in the oven until cooked.
  
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• And in liverworm boiled a lung + onion - into a meat grinder + raw liver + boiled pork heart + spices, and did not stuff it tightly into the intestines. Then I boiled for 10 minutes, so that the liver grabbed and also in the oven until cooked ...
  
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• For one lung, 1-1.5 kg of liver, I added another boiled pork heart, about 5 small onions, salt, pepper, garlic cloves 4-5,
  
• everything through a meat grinder, and I still drove in 2 raw eggs. Knead everything, and do not stuff the intestines very tightly, otherwise they may burst. When I boil, I pierce with a needle, like a bloodstream
  
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• A lung is sold on the market, there is a heart at once, they sell everything together (well, how to explain? In short, from one pig all that is), we boil it until cooked with all sorts of spices (lavrushka, roots), then the liver for a meat grinder + onion + liver RAW + spices + 2 raw eggs.
  
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• In order not to be mistaken in taste, I take a couple of spoons of ready-made minced meat, and fry it in a frying pan ... I tried - what is missing, I add to taste ... otherwise it is impossible to raw
  

Leka, what appetizing sausages, straight drooling
Do not share the recipe

Nut, and the recipe is called ... I blinded her from what was

Thanks Lek Pork, I'm doing great, I also make liver - very tasty, but I've never done liver one, so if possible, at least approximately, how much is needed in the minced meat - please

For one lung, 1-1.5 kg of liver, I added another boiled pork heart, 5 pieces of small onions, salt pepper, garlic cloves 4-5,
all through a meat grinder and I still drove 2 raw eggs. Stir everything and not stuff the intestines very tightly, otherwise they can burst. when I boil I pierce with a needle like a bloodstream

One lung - I mean one half of the whole lung right? do you need to boil it? and the heart too? The liver, as I understand it, is raw - right?

The lung is sold on the market, there is a heart at once, they sell everything together (well, how to explain? In short, from one pig all that is), we boil it until cooked with all sorts of spices (lavrushka, roots), then the liver for a meat grinder + onion + liver RAW + spices + 2 raw eggs.
In order not to be mistaken in my taste, I take ready-made minced meat, a couple of spoons and fry in a frying pan .. I tried what is missing to my taste ...

Thank you very much - everything is clear

Leka !!!! Dear .... well, how can you exhibit such beauty ..... just super super !!!!! Where is my guts stuck there? Hairpin !!!! Otherwise I'll go to Ukraine ...

Come dear !!! My friend at the sausage shop works for us these guts ... heaps !!! We will load you for a whole year ...

BUT! I want it too! The guts arrived, I bought the meat, but I forgot to buy the threads, only some synthetics in the house - well, I'm not a seamstress! The husband even bought spices himself. tomorrow morning I’ll chase the strings, and I’ll start. Lekochka, yak garn kovbas! I did it like your liverie, but in a ham maker, that's not it, it doesn't matter. Tomorrow I'll just make a pork. my husband puffed at first, but I read to him the composition of his favorite garlic - E-shek - 7 pieces, beef, bacon, semolina, modified rice, vegetable proteins and some other nonsense, I resigned myself to help.Pigs, of course, are not fed anything either, but at least no one pours rice, semolina and soybeans with dyes. will be studying.

[matroskin_kot]

matroskin_kot , thanks !!! Someone who has no guts, but here at the wholesaler for meat is too lazy to get up early to go ... but nothing we are strong .. we will get up ... and we will happiness sausage!!!

I made it, so I sunk into my soul or memory, although I also relied on recipes from the book, the computer was busy with the child, but the principle is almost the same: I boiled the liver for 20 minutes in non-salted water on the stove, boiled a lung with a heart in 20 minutes in a pressure cooker, cooled, then chopped with a combine, combined, added a fried large onion, added eggs and sour cream, mixed, stuffed the intestines and boiled. Such a delicious sausage turned out to be like the Soviet one and even better. That's right, Thank you Lekuska, wherever she is now. Such is my memory and respect for her, if not for Leka, then it would never have occurred to me to make this sausage.

P.S. To moderators - this recipe does not seem to be in the table of contents for meat recipes, at least I did not find it, please check.

And no one introduced fatty pork into minced meat?
Or is it superfluous here?

According to GOST, there is still a little meat in the premium egg sausage
add.
True drumstick meat, ears, cheek tails and everything else,
skins, horns, hooves))
why throw it away

2 Gabi
I see no reason to customize homemade sausage for Scoop waste-free production.
If we make homemade meat sausage, this is how it should smell,
meat and garlic.
Store sausages smell like anything but meat.

So this is the industry of flavors marching by leaps and bounds.
Why do we need this?
We prepare fundamentally different products

You can read about liver sausages here
🔗

Here is the GOST - the shine and poverty of courtesans.

Tomorrow I'll try to make your cowbass in my own way.
If I can, I'll take a picture.

A short photo report, the recipe was modified due to compelling circumstances

For one part of the liver, a heart was taken in half with fatty pork.
The heart was boiled in about fifty minutes with spices, in parallel, the liver was blanched in the same broth.

Then everything is passed through a meat grinder, separately, then each minced meat is whipped in a mixer, everything is mixed,
added salt and spices, honesty, eggs, sour cream, a little broth.



At this moment, there was a desire to put everything in a baking dish, and not crumple

Then we do this


With the armed eye

Some explanations and additions.

By products. In my case, the lung was not used, because I do not like its taste,
or rather, a complete lack of taste as such. Naturally, this is a subjective opinion. In shop liver sausages
especially in the low category, a lot of light is added.
If you like cheap liverwurst sausage,
so it is inconceivable without a surfactant, which gives leggim such a characteristic "lack of taste" ", or rather the taste of" kharkhotina "
And who like this, you can stop reading ...

Beef liver was used, but you can use any other, even goose
or combine for a variety of flavors.
In this case, the liver is the main taste-forming product, there should be a lot of it,
at least half. I would not add products that have their own pronounced taste, like kidneys, to the recipe.
On the other hand, why not add? Shades of taste and variety,
this is what we strive for.

Can I add sheep cheese? What about goat cheese?
Can't explode
And the capers? - and capers are possible, most importantly, be careful.
And dried apricots in butter? And the nuts?
- I don’t know, probably you can, try it, tell me.

Strictly speaking, between us girls
sausage, she's like a pizza. What is, then a bastard)
Herring, of course, is unlikely ...

By fillers. I have nothing against semolina, I just don't eat porridge,
and there are no cereals in the house.Fillers, as in the case of Ukrainian sausage for frying, really improve the taste and texture, creating a buffer to hold that precious broth, and reduce the risk of shell rupture during heat treatment.

Milk products. Quite appropriate, emphasize the taste, add a soft consistency.
Sour cream, butter, milk.

Onion. Sauteed onions only emphasize the taste of the liver; you can use them in any quantity, based on personal preferences.

Sauteed carrots. More suitable for pates, can be used or not.
Finely chopped garlic. Optional. In large quantities, it can interrupt the main taste.

Spice. The main spice is pepper. Nutmeg, cardamom, are used in small quantities due to the fact that they have a pronounced taste that does not go well with the taste of the liver.

Meat and poultry. In my case, I used fatty pork in half with a beef heart.
It is permissible for a change to use chicken, turkey,
especially if you are making sausage using poultry liver.

In the near future I am going to make "bird" liver sausage, or pate.
Calorious, of course,
By technology.
Clean the liver as much as possible from films, and remove the ducts.
Can be used raw, cooked or fried. In this case, the minced meat can be tasted organoleptically for salt.
Frying enhances the flavors, the use of a raw product makes
the result is more "dietary"

Cutering. At home it is carried out using a blender,
in small portions. For the liver - add broth from the heart during mixing,
sour cream, milk. Ice.
For meat, in the process of beating minced meat, add ice or ice water, up to twenty percent.

Mixing minced meat and composition.
We mix everything into one large container,
At this stage, add eggs. You can have a lot of eggs. We add garlic.

Then we fill the shells for boiling, or we fill the baking tins.

It makes little sense to bake the sausage itself, it can be done in the form of a pate,
the meaning of sausage is in boiling. You can't boil the molds)

Temperature conditions.
We bring to a boil the broth that remained from the heart (and we have it with spices, by the way)
We throw our loaves, we put out the fire on the smallest one - on glass ceramics it is "2"
Using an inside-pot thermometer, we are convinced that the temperature is about 80 degrees,
maintain the temperature for about half an hour.

We cool, move to the refrigerator.
Visual control.
Freshly cut sausage has a pale pink color,
in the process of cooling, the color of the cut changes to a characteristic soft brown.

Storage. Question Important and not unambiguous,
I have not yet found the optimum for myself, I would like to discuss
suggest options.

PS-spig. For liver sausages, the use of bacon is not necessary,
In my case, not a large number of fat tail was used.

Technology.
Scroll the fat tail (or fat) on a 7-9 mm grid,
freeze a little, then with a crumbling sharp knife.

More correct technology, we cut a fat tail (or fat, if there is no fat tail)
on thin layers, freeze, then chop or with a sharp knife, or
combine to the desired fineness.

PS- fat tail, it's such a thing, about the size of a football
ball, anything less is most likely a tail)))
The fat tail is much more tender than lard, it can be salted,
fry, smoke, pilaf is made on it .. ..
You can read the fat tail at Stalik's.

PSS-hostesses on the note.
Minced meat for liver sausages is quite liquid, in this case the meat grinder "slips"
and slowly stuffs the intestines. In addition, after stuffing, there is enough
large amount of minced meat.

Therefore
We need to think about whether it is worth boiling liverworm, washing half of the kitchen,
or is it easier to bake a few tins with pate?

This is what I understand a detailed report.
My bow for the thoroughness of laying out the materials and beautiful photos. I will do it - I will definitely reread it and take it into account.

[mishkind]

mishkind, and for nonprofessionals - is it possible in grams of sour cream, eggs and broth for the amount of meat and liver? at least approximately

2 Gabi
I see no reason to customize homemade sausage for Scoop waste-free production.
If we make homemade meat sausage, this is how it should smell,
meat and garlic.
Store sausages smell like anything but meat.

mishkind, dear, I meant Soviet liver sausage, which was also different and "expensive" and cheap in which there was no taste (although it was prepared according to GOSTs), however, we did not buy the latter.

GIN

Like yesterday there was a post with an approximate layout from Kolbaskin ...
Aren't you there today? What a miracle

Look at GOST. I usually do all the proportions by eye,
I try, correct it as I like. I don’t use weights.

Although no, I'm lying. I use it when I pickle the cucumbers.

Otherwise, I do not use it. The principle is simple. You need to understand what you want to get at the exit,
based on this and the selection of products.
And second, you need to understand which heat treatment technology is used,
and how to crush it under your Wishlist.

It is not possible to spoil food without special efforts.
That's why my principle is to look at what you have and think about what to make of it.
I do not use recipes, and I will not give them.