Homemade liver sausage "Gorlovskaya"

That’s okay, everything worked out. But about Donbasskaya, not yet. And then in the freezer there is still a bucket + pork-elk sausage + Gorlovskaya = you have to eat it. But I’m already focused on your dry-cured breasts, I just rolled them in spices and hung them on hooks in the refrigerator on the rack for bottles

Yes, a full arsenal

I also have messages every other time. I thought there was one.

I got used to Donetsk sausage in a different way. I buy meat 20% fat. And the meat grinder. It turns out such a sausage. I understand that it is not as it should be, but I still call her Donetsk)

[Miloviza]

Miloviza, Lena, how do you determine the percentage of fat in meat?

[Orshanochka]

Orshanochka, I buy it under that name.

This is how the meat farm sells. There is more bacon, there is less. Sometimes it goes by grades ... 1st, 2nd, highest grade. Sometimes by percentage of fat. Where I buy it is designated as 20% fat.

Roughly speaking, we have pork in the region of UAH 100. It depends on which part is from 90 to 120.

But on the farm you can buy it much cheaper. The only question is volume. For 2-3 families, this is dust. About 12 kg boxes. The price will already be about 60 UAH. That is, almost 2 times. I write almost because meat is essentially trimming. Honestly, I didn't really see this in the store. I think it is more ground into minced meat by adding offal.

This does not mean that there is lard on every piece ... There are purest ones, but they come in pieces. That is, further or cut, or in a meat grinder.

It looks something like this


We also buy ribs. At what about 10 cm. With them I have already forgotten what blades are in 20-30 cm.

And in general, though not homemade, but in any case, and not from the supermarket.

[Miloviza]

Girls, recently took out the last piece of Gorlovka from the storehouse. And it so happened that she fried and quickly began to run to work. She came running, and she had already cooled down ... But, how did she cut herself ... Mmm, but it looks like that ham. And the taste! : girl-swoon: In short, cold is even better than hot! Now she is in my favorites, because after her, everything is not mutilated, not that. All the children come (and one daughter-in-law can't stand my liver), and she ate Horlivka and smacked it!



MilovizaUnfortunately, this is not for sale here ... Or maybe for the better ... I honestly don't like our agro-industrial meat (homemade, it eats homemade). But sometimes you don't have to choose ...

cold it is even better

I only eat it cold. I thought and everyone who did

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

[ang-kay]

ang-kay, I just really liked it hot ... until I tried it cold

and I ate hot and cold

The main thing, girls, is to like it)

Thank you very much for the sausage recipe, everything turned out very well and very tasty, I almost did not change the recipe, my cheek was baked in a tandoor, so the taste seemed to be slightly smoked, from a bag (intestines 5 meters) (50 cm left unused, and eggs took 8 pieces, because there was less liver (veal) and cheeks than in the recipe.
cooked in a Redmond multicooker, boiling mode for 40 minutes, poured water on a finger above the sausages, laid it in a circle in one row, added a little water to it, fried it on lard, pricked it with a needle again at the time of frying, there was air, otherwise it would burst, like it cold

[Lantana]

Lantana, well, that's great! It seems to me that this sausage cannot but please. Thanks for the report)

How on time I was packed with guts today, my hands were combing
Girls, there is no time to reread the whole topic, tell the sausage all at once fry? Keeps well?

[Olga]

Olga, well, actually, this sausage is boiled first. I've just recently had the last bite to eat. Stored boiled in the freezer. If you got it, you want to fry it, you want to wait until it defrosts in the refrigerator and serve sliced.

About what to boil, I understood, i.e. can I not fry right away?

[Olga]

Olga, yes, it is not necessary to fry immediately after boiling.

Made sausages, and all as one cracked: crazy: the first pancake ...
Of course, they saved the form, took it out of the water and sent it to the oven!
We went too far with the filling
How much space should you leave?

You need to fill less than half.

I was also tempted by these sausages, though I made half a portion, mine seem to be not very fond of the liver. In general, naive I was swallowed and did not notice, they only said that it was not enough, so in the near future we will repeat it. Thank you very much

[lusi 88]

lusi 88, lyudmila, I'm glad everyone is happy) Cook with love)

[ang-kay]

ang-kay, Angela, I wonder if you can make it in a ham maker?

Probably as usual in a ham maker. Only without spring. And put the minced meat in a third of the form.

Angela, I am grateful again. Today I made sausages and, although it filled my stomachs very weakly, one jumped out of my clothes. I will fry tomorrow, while let them rest. And this is a small report

Just super! Well done! I hope it will be tasty too. And the fact that it jumped out is not a problem. Everyone will jump out of a naughty one. The main thing is that it keeps its shape even if without a shell.

[Angela]

I greet everyone
I prepared this yummy

Angela Thank you very much for a clear, detailed recipe. The sausage is excellent. Everyone who tried it really liked

I cooked from veal liver. Minced meat:




It turned out 18pcs. 3 "evaporated" immediately after boiling:


Still hot

[Marysya27]

Cooked uh

How long have I not cooked this yummy myself!
Marysya27how beautiful she is! Yo I'm glad that I liked it. When it cools down, it tastes even better. Thanks for the detailed report.

[Angela]

Angela,

When it cools down, it tastes even better.

And it looks even better. + Eats up even faster

[Marysya27]

Marysya27, well, that's great!

Angelique, dear, thank you for such a tasty treat from our family. I did half of the norm, there was not enough liver, everything quickly poured into the intestines. I stuffed the last one tightly, of course it burst, but there was little left in the Minced Meat Bowl, neither here nor there. Anyway, I fried it and immediately gobbled it up. Dull, gentle. I will do more.
She made sausage early in the morning, poured minced meat into the guts so quickly that the coffee did not have time to cool in the mug. And everything is clean and fast, super. I poured it through the bottle.
Donbasskaya is next. (My husband does not have enough meat, he said everything is delicious, but pork is not enough)
I did everything strictly according to the recipe. Salt and garlic are normal. Only I added a little lard, well, I do it to my taste, I don't like a lot.

[Irina]

Did half the norm

Irina, well, now you will swing a whole lot! I am glad that I liked the sausage.

The next step is Donbass.

It's generally yummy. I haven't done it for a long time.
Ira, cook and please loved ones)

[Angela,]

Came with a take Almost heart-shaped:

There was also a molded piece (I cooked in a bag and in a tray). It didn't work out

With gratitude from the family Angela,

[Marysya27]

Marysya27what a fine fellow you are! I saw that almost nothing burst. I'm glad that I liked the sausage so much)

[Angela]

Angela, thank you, I liked it very much, such a gentle male half of the family is already persistently ordering a take of "Donbass" to get more meat