Liver sausage with buckwheat

Category: Cold meals and snacks
Liver sausage with buckwheat

Ingredients

any liver 750 BC
pork cheek or brisket 650 BC
buckwheat 200 g
large turnip 1-2 pcs.
sugar 1 tsp
salt for 1 kg. 12 g
ground black pepper 1 tsp
nutmeg 1/4 tsp
garlic 3-4 tooth.
pork belly

Cooking method

  • Liver sausage with buckwheatCut the cheek or brisket into small pieces.
    Liver sausage with buckwheatDice the onion.
    Liver sausage with buckwheatRinse the liver, cut off all the veins. I cook such sausages with both chicken and pork liver.
    Liver sausage with buckwheatBoil buckwheat until cooked 1: 2.
    Liver sausage with buckwheatPut the cheek or brisket in the pan. To cover with a lid. The fire is minimal. When a little fat is melted, then increase the heat to medium, remove the lid. Add onion and fry until golden brown, stirring occasionally. Remove from heat. Allow to cool.
    Liver sausage with buckwheatCut the liver into pieces up to a centimeter in size or pass through such a grid.
    Liver sausage with buckwheatTwist the onion with lard-meat through a regular grinder or again through the same as the liver. If your pieces are not very large, then you can leave it that way. Add buckwheat porridge. Weigh it.
    Liver sausage with buckwheatAdd salt, pepper, sugar and nutmeg. Add garlic, passed through a press. To stir thoroughly.
    Liver sausage with buckwheatRinse the cranium. Fill the sausages with a syringe or meat grinder with a special attachment. Stuff freely. Tie the ends with a thread or knot the womb itself. This time I made small sausages 12-15 centimeters. You can stuff long ones, twisting the casings, at the same distance, making separate sausages.
    Liver sausage with buckwheatBoil the water. Add salt. You can put bay leaves and allspice peas. Lower the sausages. as soon as I turn white, pierce each in several places with a gypsy needle. Cook for 20 minutes.
    Liver sausage with buckwheatGet the sausages. Grease a baking sheet with vegetable oil. Lay out the sausages, grease the top with oil. Place in the oven under the grill. Grill on each side. If there is no "Grill" mode, then simply bake the sausage until golden brown. Get it. Allow to cool or eat immediately.
    Liver sausage with buckwheat
  • Liver sausage with buckwheat
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Everything is very simple and delicious. Good both hot and cold. Recommend!

francevna
Angelahow delicious it is!
What a delicious sausage! I want to try, but not yet.
ang-kay
Alla, Thank you. You will try again)
Natalia525
A tempting recipe. After all, all the components are available ... We must take! (i.e. do)
alena40
Very appetizing !!! BOOKMARKS WHILE ....
VitaVM
Angela, gorgeous sausage. I will definitely do
Smile
Angela, the sausage is very appetizing I will definitely do it, it's time to open the sausage season
ang-kay
Natalia525, alena40, VitaVM, Smile, girls, thanks for your attention to the recipe. I hope it will come in handy and enjoy it)
Natalia525
Well, finally I made a sausage. It's delicious ... no, it's delicious !!!!! I especially liked it when cold. It reminded me of my grandmother's blood sausage. Angela, thanks again for the wonderful and uncomplicated recipe.


ang-kay
Natalia, that's great!
Quote: Natalia525
blood sausage like grandma's.
Rural homemade potato is made with buckwheat (rice), but blood is still being poured in. If desired, the liver is added. Therefore, the taste is similar.
Quote: Natalia525
recipe
I hope it will please you more than once)

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