Homemade liver sausage "Gorlovskaya"

[Linen,]

Linen, did you cook this one too?

Angela, I missed half a goose in the liver, the liver is different, now I understand how to properly stuff the intestines, it seemed to me that I hadn't stuffed enough and I got only one sausage in a wrapper, and three things separately. boiled in the evening, even a dog and my soulmate came running to the smell. persuaded one sausage for three. delicious thanks

I am the only one filonya and I am chilling, so I’ll recover and KAAAK will fill, eh ...

[Oktyabrinka]

Oktyabrinka, experience and understanding of the process is a great thing. I am glad that everyone ate, including domestic animals. Get ready for your health.

I am the only one who is filony and idle

Jeanne, for that you will not allow our mistakes itself. You will do everything right)

perfectly fried! I will freeze the scalded part. thanks for the meatless sausage recipe!
By the way, it's great with hearts! I twisted part and cut part. Fine! so I recommend hearts to everyone!

[Irishkina]

Irishkina, well, fine. Who said it would be worse with hearts?

Good day! Angela, I have a question about cooking technology. Should you cook with an intense boil or keep the temperature, bringing it to a boil?
Bookmarking the recipe. It turned out that in the freezer, besides lard, there is no liver or hearts! I will definitely do it.

[Tatyana]

Tatyana, here you can just boil it. There is no nitrite salt. But the boil should be light.

Angela, thank you for your prompt reply! Hands itch straight! Now my husband will wake up, a bullet to the store! And I asked this question, because I had seen enough of rollers for a sausage. Everywhere they cook without boiling, the temperature inside is up to 70 degrees.

[Tatyana]

TatyanaThis is how sausage is boiled with nitrite salt. It is then boiled at a water temperature of 80 degrees. And this one is a sausage for frying.

[Angela]

Angela, a very interesting 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.

Especially interested, because there is no special belly and did not make sausage. But only embarrassed that to cook in a plastic bag for 2 hours

[Albina]

Albina, Thank you. About the package. I didn’t do it myself, I only recounted how it was presented to me. In the comments to the recipe, one of the girls wrote that she also did this.

[ang-kay]

ang-kay, did.

Very convenient by the way. You buy a kilo of liver. 800 grams Gorlovskaya, 200 grams Donetsk

I am the only fat here as it is written. Part through a meat grinder, part cut. And in Donetsk I pass it through a meat grinder. I can't when lard comes across in pieces. I start to pick it out. But this is my peculiarity, nothing relates to sausage. The sausage is delicious and there is no need to reduce the fat.

[Elena]

Elenadid not burst?

[ang-kay]

ang-kay, Angela, I never got through, will these sausages be sliced ​​or is it like kupat?

[Natalia]

Natalia, cut perfectly.

[ang-kay]

ang-kay, I had it runny. It was stuffed with a meat grinder perfectly. It's even simpler than Donbass, you turn it on and it just flows there in essence. I poured this slurry into a meat grinder for meat (I don't know what to call a mixture of bacon, semolina and liver), turned it on and it pushed itself.

The problem was a little different. I have my piece of belly was divided into 3 parts. And I did not want to tie at the end catastrophically. I tie it up, and it slides in sweat and spills. And these three parts constantly fell apart when I took it in hand. Well, in the end, I somehow put it in a saucepan. Burst from only one part. Two remained in the shell.
Donbasskaya liked more) Myasko still won.

Clear)

What delicious sausages !!!

[Lily]

Lily, Thank you)

froze both.

It's a pity I didn't have time to make it raw. But still ahead)

[Miloviza]

Miloviza, of course, everything is ahead.

[ang-kay]

ang-kay, Angela, thank you for the sausage. Finally I did it! My whole family approved and almost all of them were able to eat at dinner. There are only three sausages left, I think that there will be nothing left until the new year.
I stuffed the womb very freely, as a result, only one sausage burst, the rest were whole
Thank you very much for this very simple recipe.

[Angela]

Angela, and what can you replace semolina with? Semolina is contraindicated for my grandchildren. Very attractive sausage.

[Svetlana]

the family approved, and almost everyone was able to eat at dinner. There are only three sausages left, I think that there will be nothing left until the new year.

Svetlana, that's great. This is the best estimate of the efforts) I hope you will cook it more than once.

and what can you replace semolina with?

Volume, I can not even imagine? Can try a little with flaxseed flour if gluten is not allowed. Or starch. But how much to put it, I can't imagine.

[Angela]

Angela, Thank you. I completely forgot, you can use finely ground corn flour. I will definitely prepare.

[Angela,]

Angela, thanks for the recipe. I made 1 kg of pork liver, and increased the rest accordingly. Very tasty, a lot! I got 2.4 kg, it's cheap (compared to the purchased one). Only my sausages were "naked", they didn't seem to be poured tightly (it is difficult to regulate through a watering can, and the intestines stretch), but during the cooking process they burst and completely jumped out of the skin, but retained their shape.

[Elya]

Elya, excellent sausages. Their only trouble is that it is difficult to guess the spill, but the plus is that they do not creep. Glad the recipe came in handy. Nowadays, it is very important to eat cheap, but tasty) Thank you for the excellent report and trust in the recipe.

[Angela,]

Angela, So these are my first sausages, my mother always did, I could be on the help. And then everything herself, my husband helped tie the ends and held the watering can. And the recipe is really delicious! I often made a large "sausage" of these ingredients, boiled in a plastic bag, and now I bake it in a cartoon. But only there are no these spices, fewer eggs and the taste is completely different, more cutlet-liver. And then there is a noble taste, thick meat and liver, although there is no meat. Now I have to cope with the guts, because I will do it often. And I printed out other recipes.

[Elya]

Elya, yes you can cook in a bag. But hopefully you will find the right amount of intestinal filling for yourself. It is necessary that they be flattened straight, the mass ran freely over them. It is probably even better to put most of them on the table so that it does not hang. And do one or two. Well, I'm very glad that you liked the result. I'm really very happy.

[Angela,]

Angela, Thank you!

[ang-kay]

ang-kay, Well, here I am ..., to the liver sausage! I liked it very much, but every last one burst, but nevertheless kept its shape! It seemed to be weak / filled, but nevertheless it burst, it did not upset me in the least, otherwise I would not have understood how much to fill, but now I will know. Thank you for your hard work!

[Nikitosik]

Nikitosik, great sausage. So appetizing with onions. Everyone goes through the burst shell stage. Nothing, everything will work out) I'm glad that I liked the taste)

Good afternoon, who did it in the package? Answer me, I have all the ingredients I want to cook in a bag, I'm interested in the result.

[natasha]

natasha, in the package I did not. In the topic, the girls wrote what they did before. You just need to pour minced meat into a couple of bags, leave free space in the bag. Boil in water, but cook longer, because it will be thicker. If it pops up, then something to pin down. Pull out and under the press. It seems so. Maybe someone will fix it)

Angela, thanks, I will try to report on the result.Now I put it in a multicooker, poured water, put in the forms for the pak, from them bags with filling, left free space, I will look in two hours (languishing - mode)

The languor is probably not enough. I have vexation only at the fourth hour 95 gives out. Look at yours. If I remember correctly, the girl cooked for 2 hours just on the stove.

[melanie]

melanie, I just baked some of the minced meat in a slow cooker. Tasty, but it turned out to be a casserole, sausages in the shell are still tastier. The languor will probably not work, it is better to include baked goods.
ang-kay, Angela, the second attempt again led to the fact that almost all the sausages popped out of the guts. And they did it with mom, put the minced meat somewhere half (through a meat grinder nozzle), then put it in boiling water, kept it for 20 minutes and only then cook it. Maybe my semolina is super swelling, but only hot? Maybe in artificial casings it will be better? Are they stretching or not?

[Elya]

Elya,

And they did it with mom, put the minced meat somewhere half (through a meat grinder nozzle), then put it in boiling water, kept it for 20 minutes and only then cook it.

Elya, try to withstand the minced meat for a day and fill the guts by a third.

Maybe in artificial casings it will be better? Are they stretching or not?

It will also explode, if that))))

[Angela,]

Angela, I'll try to increase the time, I insisted on 12-13 hours, I did it at night. It's a pity, I thought that maybe a way out would be found with artificial ones.

Girls! Please tell me whether the sausage has a pronounced liver taste or not. And then the son used to eat chicken liver with pans, but now he turns his nose up.

As for me, yes.

[ang-kay]

ang-kay, thank you Angela for your prompt reply! Lana, if anything, I'll eat myself

[Orshanochka]

Orshanochka, my husband doesn’t eat a liver, he is "sick" from the smell. He is eating the same sausage! As for me, too, can not be heard. But the children did not appreciate the sausage. It is more like boiled. Give them Gorlovskaya. Angela did ... we even let her go to barbecue)

Give them Gorlovskaya

Probably you meant "Donbass"?

[ang-kay]

ang-kay, yes, Donbass. You then advised her, did it together with Gorlovskaya. Here the children have chosen with meat)

That certainly is a cool sausage!

[Miloviza]

Miloviza, Helen went to read about Donbass
Usyo, I read it to the bookmarks and took it away. Only now I have ready-made frozen pork + elk meat (for me, it was dry-cured natty to make dry-cured meat from it)). Maybe try to drive Donbass out of it for a test. If I get out to the city today, I'll buy all the ingredients I need



I'll tell you about my today's adventures. I bought everything in the city, even a new knife for my Vraunu-e / meat grinder. While the essence and the matter, I cut the bacon for cutting in a meat grinder and prepared the liver. I just decided to make her identity for a meat grinder - I have such a nozzle for a meal-large minced meat. This nozzle consists of only 2 holes. I take out the meat grinder, put everything in its place. I turn it on ... and in response, silence. Well, I went to a neighbor asks for a manual one ... Hospidia, how people twist the meat on it, I don't know. She does not grind, she grinds all the bacon into a homogeneous mass for me. But to finish that nat. I cut the liver and did the rest according to the recipe in terms of 1 kg of chicken liver. Fried a couple of pancakes, delicious. But I don’t know what to do next. Tomorrow by 7.30 I have to be in the city, I will pass the commission. I travel only at 7 pm. Well, do not swim with sausage at night ... Or will it stand until tomorrow evening? And then a little thought crept into my head: the minced meat turned out to be not liquid. I put it in the refrigerator at 5pm. So maybe in 9 hours add some water and have time to make kiwbas? What can you tell me?

[ang-kay]

ang-kay, Angela, thank you for the sausage! I did it today, since I filled it in less than half, then nothing came apart. I liked it both hot and cold - very tender and juicy. The son ate it with pleasure, but he still did not understand what it was made of: girl-yes: I said with meat, but I really like it. Well, let him eat for health. So the recipe is not just bookmarked, but simply migrates into my cherished notebook

[Tanya,]

Tanya, forgive me for not answering. Messages are pasted and notifications are not received. Only today, when the day has passed, a new post was displayed. Thank God that everything worked out. I am very glad that I liked the sausage. Now let's Donbass!