Hepatic sausages

Hepatic sausages

Category: Meat dishes

Ingredients
Pork liver	3 kg.
Fresh pork lard	600 gr.
Garlic	1/2 - 3/4 heads
Bulb onions	1.5 - 2 large heads
Salt	3 tsp
Ground black pepper	taste
Sausage casings	5 m (approximately)

Cooking method

• Pre-thaw the liver, lard, sausage casing. We wash the liver, soak for 30 minutes. We drain the water. We pass the garlic, liver and lard through a large meat grinder (my d is about 0.8 cm). Chop the onion in medium pieces and fry with a little vegetable oil. Add the onion to the mixture passed through a meat grinder. Salt. Pepper. We alter everything carefully. We prepare the casing for sausages according to the instructions for it. In my case, it was enough to rinse it from salt in water. We take the sausage nozzle, pull the shell over the nozzle spout, install the nozzle on the meat grinder, the end of the shell hanging from the spout can be tied immediately, after all the air leaves the nozzle and minced meat begins to appear. If you tied it right away, then pierce the shell with a needle near the nodule to release the air. We start the casing until the minced meat or the casing itself runs out with one long sausage. We do not stuff the minced meat very tightly, otherwise the shell may burst during heat treatment, as it did here and there with me. Be sure to leave an empty end of the shell about 5 cm.To prevent the minced meat from squeezing out through this end when forming several small sausages from one large sausage, we tie this end with nikta (as we do with balloons so that no air comes out of them). We form the sausages of the required length either by twisting the casing in the place we need or by tying it with threads. During this process, the minced meat will gradually move to the empty end of the shell left by us, intercepted by the thread. If, after the end of the sausage formation procedure, the minced meat has not reached the thread at the end of the casing, the thread can be moved closer to the minced meat or simply tie the casing in a knot. We spread our sausages in a chain, without cutting them together in a deep baking sheet, pierce them with a needle in several places, pour about 200 ml of water. We put in preheated to 200 gr. oven for 40-60 minutes. We take it out of the oven. Divide the sausages with a knife or scissors. Bon Appetit.

The dish is designed for

2 trays

Time for preparing:

60 minutes

Cooking program:

oven

Note

If you do not have a grinder attachment, you can cut the plastic bottle and use it instead of the feeding funnel.

[Margot]

Margot, oh how I love such sausages, it's a pity that they don't eat my liver (we call it - baked) sausage, maybe I'll somehow cook it for myself

[Tina]

Tina, they don't eat in vain, they are also useful. Prepare yourself, maybe they will salivate from the smell and they will be tempted by it

Prepare yourself, maybe they will salivate from the smell and they will be tempted by it

may be

[night_furia]

night_furia, only now I decided on sausages. I tried it with minced chicken and liver - for a test, and to use the already soaked gut, it turned out a lot, you can probably freeze it? How much can you store in the freezer?

[kartinka]

kartinka, Marina, I froze the sausage stuffed but not heat-treated, kept it for about a month, it didn't last longer in the freezer - it defrosted, baked and ate)

Good afternoon, tell me, can you use beef instead of pork liver?

[lusi 88]

lusi 88, good, you can, but the sausages will not be so juicy or something.Perhaps adding more fat to the beef liver will make a difference. Personally, I liked the pork liver sausages more, and my husband diminished from beef.

Thanks, I'll try this weekend

[lusi 88]

lusi 88, lyudmila, try it, come with a photoset