Homemade liver sausage "Gorlovskaya"

[Cooking is not difficult, the main thing is to do it with love for your loved ones)]

Homemade liver sausage "Gorlovskaya"

Category: Meat dishes

Ingredients
any liver (I have chicken)	850 gram
fresh lard (I have a cheek)	500 grams
eggs	9 pieces
semolina	200 grams
peeled garlic	50 grams
nutmeg	1/3 teaspoon
ground black pepper	1/2 tsp
salt	16 gram
----------------	--------
pork casings
Bay leaf	1-2 pieces
sweet peas	4-5 pieces
salt
plastic bottle
butter or lard	for frying

Cooking method

• Wash the liver, cut off the veins.

• Finely chop the liver. Pieces of about 8-10 millimeters. To make the liver easier to cut, you need to freeze it slightly.

• Wash the fat. Cut 1/3 of the bacon into small pieces 5-7 millimeters in size.

• Pass 2/3 of the bacon through the largest grill of the meat grinder.

• Peel and rub the garlic or pass through a press.

• In an enamel or stainless steel dish, fold the liver, bacon, garlic, salt and spices. Mix.

• Add semolina and mix everything thoroughly.
• Wash and remove the eggs from the shell, loosen them.

• Pour the eggs into the liver, stir, cover and leave for 8-10 hours. During this time, the semolina should swell very well.

• Minced meat for sausages is still quite liquid.

• We wash the casings, if they are salty, under running water. If your casings are dry, then pre-soak. My casings are completely ready for use. I just washed them from salt. Well, if you have fresh unpeeled casings, then you will have to try very hard to clean them from internal fat to transparency. But usually in stores they sell ready-to-use ones.

• When stuffing this sausage, a sausage syringe or a meat grinder with a special attachment will be useless to us. We take a plastic bottle and cut it off. Leave about a third of the bottle on top of the neck.

• We pull the bowels over the neck of the bottle. We take no more than 2 sausages, about 30 centimeters.

• Pour the minced meat into the cut-off part of the bottle and pour it into the bowels. As soon as the minced meat reaches the end, we tie the casings into a knot.

• We stuff it very freely. About half the volume. If you fill it tight, then the casings will burst during heat treatment. As part of semolina, which will expand, and the liver tends to swell. Therefore, I highly recommend filling one or two sausages. We tie the second end also with a knot.

• If you are making two sausages, then twist the casings in the center, forming sausages 10-12 centimeters long.

• Add bay leaf, peppercorns and a little salt to boiling water. We lower the sausages. They turn white immediately. We pierce each sausage with a needle in two or three places where we see air. It is clearly visible at this moment. If this is not done, then the casings can also burst. Let the water boil, reduce the heat and cook the sausages after boiling for 30-40 minutes.

• Remove the finished sausages from the water and fry in vegetable oil or lard on both sides until golden brown. Average fire.

• Serve the sausages cold. So they are much tastier. The texture becomes elastic.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

A few years ago this recipe was shared by my client from the city of Horlivka, Donetsk region. That is why I named the sausage "Gorlovskaya".
The recipe was given for 5.5 kilograms of liver and everything else, respectively. The client sells this sausage. I changed the recipe a little. Reduced the amount of garlic by almost half and added spices. They were not in the recipe. The girl cooks this sausage in ordinary plastic bags, forming "bricks" weighing 500-600 grams. Puts the bags in water, presses down with a load so that they do not float and cook for 2 hours.Then she puts the bags under oppression and leaves them to cool. She sells it with such "bricks".
I make this sausage in a pork belly, fry it and don't put it under pressure. She already turns out to be dense, does not fall apart. Even if the intestine bursts, it keeps its shape. So I cook it, and then I fry it.
Despite such an unusual composition, the sausage is aromatic and very tasty. If you did not know what you put in it, you would never have guessed that there is semolina and a lot of eggs. Trust me. Recommend)

It looks and already tastes divinely. And if in packages, then the contents are normally separated? I'm just afraid that I won't find the womb, or if I find it, I won't process it.

Everything, as always, is drop dead eatable, but the guts in my family don't pass
If done in packages, then frying will not work, but it's a pity, it's so tasty ((((((

[Girls,]

Girls, Thank you. It's nice that you are interested in such a sausage.

then the content is separated normally?

Nikka, I think everything will separate well.

If done in bags, then frying will not work,

ulaaa, you release from the package after pressing and fry from all sides. I fry the ones that burst without anything. Everything fries and holds perfectly.

drop dead eatable

not just drop dead, but drop dead-drop-dead !!!!!!!!!!!!!!!!!!!! bookmark running and in the next menu !!!!! current ate liver pate. it is necessary to take a break in the liver. and just behind the sausage !!!!! WANTUUUUUUUUUUUUUUUUUUUUU UniMAGUUUUUUUUUUUUUUUUUU U!

Fallout, vkuuuusnoooooo)))) I still can't get away from the previous one, but here it is sooooo ...
But I know what I'll do on the weekend !!

That is, a meat grinder is vaaasche useless ?? Doesn't represent KAAAC with a bottle of fun

[ang-kay]

ang-kaywhat are you doing! I'll start roaring now. I haven’t been at home in Gorlovka for a year, but here is a recipe, and even with the name of my own, home ... For the recipe, as always, many thanks! Made me nostalgic, damn it

[ang-kay]

ang-kay, Angela, Gorgeous sausage!

Thanks for reminding the recipe. When I read to "cooks in plastic bags and puts them under load", I remembered that I cooked this too, very tasty, but there are much fewer eggs. For 0.5 kg of liver, 300 g of lard, 3 eggs, 1 cup. semolina, 2 cloves of garlic. And I also added chicken hearts, stomachs, chicken breast. Indeed, it turns out very tasty.

Angela, can you cook without eggs? Oh, 9 eggs are probably not allowed. And so ho ...

[Girls,]

Girls, and thank you for your attention)

... I haven't been home in Horlivka for a year

Alyona, sad. I understand ((keep warm with sausage)

Doesn't represent KAAAC with a bottle of fun

Jeanne, everything is very fast. You will see. And you need to control the stuffing very carefully. Better to fill together.

For 0.5 kg of liver, 300 g of lard, 3 eggs, 1 cup. semolina, 2 cloves of garlic. And I also added chicken hearts, stomachs, chicken breast. Indeed, it turns out very tasty.

Anna, I have no doubt that it is delicious, but the taste will be different.

Can you cook without eggs?

Oh, 9 eggs, probably not allowed

Leah, in your question and the answer. You can't get such a sausage without eggs. Although you can exclude semolina, and leave only the liver and fat, reducing it by at least 50%. Fill with this compound, boil the sausage and fry. It will be delicious. Twist only half of the liver. I do that too. I wonder if there is such a liver sausage on the forum, as I just described?

That is, a meat grinder is vaaasche useless ??

I once tried something like this through a meat grinder. I go there, and she back. : girl_cray: Everything was in this liquid mince.
But very tasty. I did it without eggs and semolina. Only liver, heart, meat, lard. It must be done according to your recipe.

Angela, can I use a twisted liver? We bought fresh meat and I immediately twisted the whole liver for pies. And I really want to make such a sausage.

[Svetlana]

It must be done according to your recipe.

The output will turn out more))

can I use twisted liver?

Svetlana, I think you can. Only the cut will not be mosaic, but solid.

[Angela]

Angela, another super-duper recipe, I take it in my piggy bank, thanks. And you do not accidentally have a recipe for liver sausage, so that such as in childhood?

[Louise]

Louise, Thank you.
There is no recipe for liver sausage. But you can try to reproduce. Only you need to achieve a paste consistency in some way?

[Angela]

Angela, tricky question. I have "something" in salt in my freezer. I took boiled water from you for sausage. But my thermometer disappeared in the package for the second time. Apparently not destiny).

So I think this is a womb that will fit this recipe. Yes?)

I lost a piece of paper, in the freezer only "something"

Z. s. Is it common salt?

Helen, this is that shell, and yes, the salt is common here.

[ang-kay]

ang-kay, Thank you! I've already skimped.
I also found a similar recipe for Donbass sausage. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=473734.0

I decided to start with him. With meat so to speak)

[Lenochka,]

Lenochka, do it. You will not regret. Both sausages are delicious)

Angela, are you again with another masterpiece? I went to defrost the liver and lard, put it to ripen at night, and in the morning to sculpt.

[Sveta]

Sveta, come on. It turns out tasty. Just fill very loosely. Rip.

[ang-kay]

ang-kay, Angela, the sausage is really tasty. Even the granddaughter is a big fussy, she said.
But I, as always, cant. I forgot to put the pepper in the minced meat, although I stuffed it weakly, but it turned out to be very strong, the bowels burst (pierced), but the sausages did not lose their shape. I even fried them after boiling. Now I'm waiting for mine to come home from work and appreciate the sausage.
Made from beef liver, so the liver, cut into pieces, was tough. From chicken - this will not happen.
I will definitely repeat. Thanks for the recipe

How long does Anzhik last? Can I freeze? I want to do it in advance for the New Year.

[ang-kay]

ang-kay, Angela, the sausage is really tasty. Even the granddaughter is a big fussy, she said.
But I, as always, cant. I forgot to put the pepper in the minced meat, although I stuffed it weakly, but it turned out to be very strong, the bowels burst (pierced), but the sausages did not lose their shape. I even fried them after boiling. Now I'm waiting for mine to come home from work and appreciate the sausage.
Made from beef liver, so the liver, cut into pieces, was tough. From chicken - this will not happen.
I will definitely repeat. Thanks for the recipe

I'm glad that I liked the sausage. I wrote that even if the worms burst, then the sausage remains intact and can be fried. You see, I did not deceive)
Most likely it is necessary to cook beef liver for an hour. I recognize only poultry liver, so I didn't try to do it with beef. Or, alternatively, cut even smaller.
Stuff, well, very much it is necessary freely. Tell me how it grows

Added on Monday 12 Dec 2016 2:54 PM

How long does Anzhik last? Can I freeze? I want to do it in advance for the New Year.

You can definitely freeze and then only fry. It’s exactly in the refrigerator for a week. But I would try to eat it as quickly as possible. The liver is the same.

Stuff, well, very much it is necessary freely. Tell me how it grows

It is growing, and still growing. You put a cart in a saucepan, and you get a wagon.
By the way, if anyone is going to make this sausage, I advise you to boil it in a frankly large bowl. During cooking, the sausage grows more than overcooked pasta.

I only recognize a bird's liver

I also respect the bird's liver, it is much more tender. But I would try beef anyway. One step, as you see, has passed. Now I will make from the bird.

In-in. It turns out a lot. And there is no semolina to taste, but only the liver.

And there is no semolina to taste, but only the liver.

Yes, the semolina is not felt at all.

Angela, the sausage is just super, but I have such a problem that the liver heaps are different, but I strained with lard, and I don't even know how to replace it, but I really want such a sausage

[Oktyabrinka]

Oktyabrinka, Tanya, I will raise my voice from behind the bushes. Fat cannot be replaced with anything. Lard = lard.

[Tatyana]

but I strained with lard, but I don't even know how to replace it,

Lard = lard.

Tatyana, Thank you. Sveta answered exactly. Or try to find very fatty pork, or brisket.

Light, then such a bummer. I really thought to pass the goose meat through a meat grinder, but probably when to boil the edema it will turn out to find pork in the Tatar village - this is a problem.

[Oktyabrinka]

Oktyabrinka, Tanya, maybe you should try to make a small portion with goose lard? Suddenly it will turn out delicious.

[Tatyana]

Tatyana, if you tolerate mutton well, then you can use all its fatty parts.

Added Monday 12 Dec 2016 03:27 PM

edema will turn out

Tatyana, this is not from that opera. This is not that sausage, but for frying.

[Angela]

Angela, very tasty sausages, that's very straightforward, thanks! I will not post the photos, outwardly clumsy ones came out, I got an incident when cooking, I cook, I look first one piece of the shell appeared empty, then another, as a result, all the sausages "jumped out" from the shell, while remaining intact))) but the taste is not displayed! I think I got it a little tight.

[Yaroslavna]

Yaroslavna, to health. They are like that, these sausages grow incredibly inside. Therefore, everything should be very free. It is only intuitive to fill here. Straight half of the intestine, so that everything inside floats freely. Of course, their advantage is that they do not disintegrate during cooking.

[ang-kay]

ang-kay, Angela, I completely forgot to say, I stuffed the bowels with a meat grinder. With a bottle, I spent 15 minutes like a monkey and took out a meat grinder. Apparently, I stuffed my hand well in the meat grinder.
Yarik, Yaroslavna, and what did you stuff your bowels with?

[Sveta]

Sveta, perfectly. I can cope with a bottle with my husband in 15 minutes. This is who and how will adapt.

[Sveta]

Sveta, I did half a portion, filled with a bottle, managed one in 10 minutes, helped with a spoon.

[Let's help our Lyudochka]

Dear girls, please run here:

Let's help our Lyudochka

We will be grateful for your help!

Angela, that rare event that you always expect, and now nunafignenado, happened! half a kilogram of liver when defrosted turned out to be hearts. at any other time I would be delighted - they are much more expensive. and now - panic! what to do?

Try with hearts.

Try with hearts.

can twist them with bacon? or cut it all the same?

Ir, I would cut it. Look for yourself.

Ir, I would cut it. Look for yourself.

OK!

poured !!! very fun to do! I used the largest funnel as a filling. fine!
the portion took 2 m of the womb. need to remember!
cook!

I'm waiting)

I'm waiting)

I take my words back. see tightly. 2 meters is not enough. 2.5. the whole cage was cooked separately
keeps the shape perfectly. cools down.

[Tumanchik]

Tumanchik, you need to stuff it so that it dangles freely. I put the guts, and they are flat with the filling. Well nothing. This sausage keeps its shape even without them.

this sausage doesn't hold at all)
Cooked and no.