Recipes: Liver sausage

Roast smoked sausage from Lara Katsov

Ingredients hot - a matter of taste and fantasy.

In the leading "Home Cooking" has its own recipe: try the roast with sausage and olives. It turns out very tasty! Visiting Lara Katsov - Actress Angelica Kashirina.

Lara Katsov

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Even the most expensive sausage mass production taste and benefits can not be compared with the product, made with his own hands. Sausage suitable liver of any animals and birds.

beef liver sausage

Ingredients:

500 g liver

250 g of lard

3-4 eggs

3 spoons with slide semolina

salt, pepper, spices to taste

2 large onions

50 ml of vegetable oil

casing for stuffing

1 head of garlic

1 spoonful starch

How to cook sausage, beef liver:

1. The liver, bacon and garlic cut in a meat grinder. Chop the onion and perezharte. Put in the minced onion, eggs, starch, semolina, spice - mix, pour in the milk and knead all well, leave for 30 minutes.
2. Set the grinder on a special device to stuff sausages, put on the tube shell (colon) and tamp their meat.
3. For the convenience of the gut tighten strong thread through the 20 cm. Grease the pan with vegetable oil, add to it the sausage and place in the oven.
4. Set the temperature to 180 ° C and bake it for 30-40 minutes.

liver sausages and meat

Excellent taste, delicate homemade sausages are obtained from liver and meat in the ratio of 1: 1.

Ingredients:

pound of pork liver

the same amount of meat

100 g fat

milk (3 tbsp. spoons)

salt, black pepper, coriander, marjoram, nutmeg - to taste

1 onion

How to cook the sausage meat and liver:

1. liver, meat and fat pass through a very fine grating in a meat grinder. In the beef add the milk powder and spices. Finely chop the onion and put it there too.
2. Stuffing mix thoroughly and repel. Prepared natural casing tamp weight, divided into small sausages. If no guts, you can do without them, simply wrap the beef in cling film, giving it the shape of the loaf.
3. The finished sausage boil in salted water for three hours at a temperature of 80 ° C. Such a product is stored for 10 days in the refrigerator.

In Russia, widespread sausage got in the era of Peter I, at his invitation, along with craftsmen arrived and sausage Goldsmiths. German sausages liking Russian, they adopted their experience.

smoked liver sausage

This recipe came from German cuisine.

Ingredients:

5 kg of pork (soft part of the neck)

7, 5 kg of pork liver

polgolovki onions

0, 5 kg of salt

100 g of white pepper

a pinch of cumin

2 teaspoons ground cloves and nutmeg

How to cook smoked sausage:

1. Pork liver and cook mince, add to the onions, then put salt, pepper, cumin, cloves and nutmeg. Tamp loosely minced pig intestines, and lower tie them in hot water.
2. Boil, stirring constantly and avoiding boiling broth 1 h, then cool in cold water for one day podvyalte and bloat.
3. Keep the cold.

Video recipes of original dishes of offal. Watch the video!