Liverwurst: tasty appetizer budget - video recipes at home
- liverwurst: tasty appetizer budget
In spite of the fact that liverwurst is the cheapest, the nutrients it contains more than many expensive. And besides, it is much easier to cook at home.
Sausage giblets from the grid
Yuri Rozhkov prepare homemade sausage
garlic and thyme.
Liverwurst from the Soviet era is a cheap, simple and delicious meal, the attitude to which over time became more dismissive, and many people see it now as a food for cats and dogs. Meanwhile, the cost of snacks it is almost the most nutritious and rich in nutrients.
Preparing a liver sausage that is milled innards of animals: the stomach, lungs, kidneys, heart, spleen. By itself, a leaver is great for meat soups, but in the preparation of sausages, both in industrial and in the home, it should be boiled for about two hours. If there are present hard skins and cores, time should be increased to five. And all because the animal viscera is a favorable environment for the development of disease-causing bacteria to humans.
The useful liverwurst
The main component of high-quality liver sausage is the liver - it must contain at least 30%. First of all, it is thanks to her this inexpensive product is so rich in nutrients. Liverwurst higher grades, also called pashtetnoy, contains most of the vitamins of group B, phosphorus, sodium, potassium, magnesium, iodine, fluorine, and also is one of the iron-saturated products.
In addition to nutrients, liver sausage contains and those that could have a negative effect on health. It is full of indigestible fat and cholesterol, which may contribute to the formation of atherosclerotic plaques. In pancreatitis and cholelithiasis eating sausage absolutely contraindicated due to exacerbation of disease probability. Also from her is to give people with diseases of the gastrointestinal tract.
Methods of preparing
There are two methods of preparation of liver sausage at home. In cold process meat products are cooled to zero temperature immediately after cooking, and when hot - generally not cooled. In both cases the meat broth is added, at the hot process, its temperature must reach 80 ° C, cold - from 15 to 20. Thereafter leaver wrapped in the gut, however, and then quenched under running cold water for 20-30 minutes or immersed in ice for slightly less time in hot cooking process it boiled again (30 minutes to an hour). To the sausage it was had the best taste, the preparation it is necessary to add the spices. 5 kg of offal should account for 100 g of salt and 1-2 fried onion bulb. It is desirable to add more and 1/4 teaspoon black pepper.