Liver sausage

Liver sausage

Category: Meat dishes

Ingredients
Lean pork	330 BC
Any fatty meat	465 BC
Liver, preferably beef	350 BC
Small chicken egg	1 PC.
ADDITIVES:
Salt	20 g
Bulb onions	50 g
Milk 3.2%	50 ml.
Sugar	2.5 g
Black pepper	2 g
Cardamom	2 g
Vegetable oil for frying onions	1-2 tsp

Cooking method

• I cook meat separately fat from low fat. Rather, I cut off all the fat (as much as possible, and cook it separately)
• The meat is cooked over very low heat, without boiling for about 20 minutes.
• Preparation of other raw materials:
• I fry the onion in vegetable oil. I grind pepper and cardamom in a mortar.
• In a meat grinder with the finest grate, I skip, SEPARATE, cooked meat and fat.
• I put the liver, raw, in a large glass blender. I punch it to a liquid, one-sided state. After that I add all the other ingredients EXCEPT the fat. I punch this mixture until smooth. I add fat and mix well again. The mass turned out to be smooth, even, beautiful pink color
• Now is the time to fill the previously prepared womb.
• ATTENTION - do not stuff tightly, so that the casing does not break during cooking.
• I drag it onto individual sausages. I prick it with a thin needle.
• 
• I put it in the multicooker bowl. I fill it with cold water. I set the multi-cooker to a temperature of 80 * C and a time of 2 hours. The product is ready when T = 70 * C inside the sausages.
• I cool it quickly (either in running water, or by adding ice to a vessel with water) I dry the sausage and put it in the refrigerator.

Note

I cook meat (fat-non-fat) separately to use the broth later.

[Natasha]

Natasha, what a beautiful sausage, but judging by the recipe, it can be called liverwort with a stretch.

The sausage has a pure liver taste. In this regard, it can not even be called meat. Therefore, only liverny and nothing else)))

[ANGELINA BLACKmore]

ANGELINA BLACKmore,
Natasha, what a good sausage, everything is natural, and it's not difficult to cook.
A very successful, downright extremely successful recipe in my opinion

[Oksan]

Oksan, and cooking is really very simple. But this is in a slow cooker. But if in a saucepan, then I don't even know how to observe the temperature regime. Therefore, I cook only in a cartoon.

Natul, uuu, thanks!
What a sausage !!!
In general, I really like liverworm. I love it so much, I love it so much that I am ready to feast on 24/7!
I'll try, Natul, definitely.
I'd like to put such a sausage on the table.
Natul, thanks!

What a sausage, and no harm!
I'll take it, thanks for the recipe!

Natasha, tell me, can you use cling film instead of a womb, for example?

[Ksyusha]

and you can use cling film instead of a womb, eh?

Ksyusha, you can use cling film, but you will have to form a pocket on some kind of tube and stuff it into it, but you won't be able to spread it out and roll it up using a simple spread film - the minced meat is thin for this.



Girls, thank you, for visiting the "light" and paying attention to this recipe.

Okay, boom to think ... thanks.

[Ksyusha]

Ksyusha, somewhere here, on KhP, they showed how the film is heaped up in several layers around a tube of a suitable size, then it is carefully removed, one edge is tied and voila, the sausage pocket is ready - stuff, seal and tie. You can cook.

[ANGELINA BLACKmore]

ANGELINA BLACKmoreNatasha, now I am mastering cervelat, the next I will make liver oil, or rather, probably liver. I love this very much, but I haven't eaten for a hundred years, the composition and consistency of the purchased one does not inspire. Thanks for the recipe!

somewhere here

Ludiiii, ayuuuu, Where can you find it ???

[Annushka]

Annushka, thanks for your attention to the recipe.
I don't like the shop liverie myself. Neither to taste, nor, moreover, in composition. And in the good old days they bought and ate it with great pleasure.
Cook it, I think you will not regret it. Today she is 3 days old, and she has become even tastier. I'll get a vacuum cleaner, so it will be enough for a longer time, and not immediately eat, so as not to disappear.

Ludiiii, ayuuuu, where it can be found

4AeMehXRrkE

[Natasha]

Natasha, wow, live, learn ...
Thank you for the video !
Maybe someone else will come in handy!

Thank you for the video !
Maybe someone else will come in handy!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, sausage is beyond praise! I really want to try to do this.

[Tamara]

I really want to try to do this

Tamara, then you need to do it.
Thank you for your attention to the recipe.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I WANT! But ... I have a multicooker without programming. What can be done?

[Natalia]

Natalia, try to measure the temperature of the water in the mv bowl when it is turned on for 20 minutes on "Heating"

It is also necessary to look at the temperature regimes of the programs according to the passport. If none of them is like it at all, then it seems that Heating can and will master (there is about 70 * C), but it will take longer to cook.

Nobody tried to freeze the finished sausage? Maybe you can cook it for future use and keep it in the freezer until you call it?

Nobody tried to freeze the finished sausage? Maybe you can cook it for future use and keep it in the freezer until requested?

Light, I didn't freeze this particular sausage, but I tried others and I don't like the taste after freezing.

Yeah, I will. Thank you!