Preparing liverwurst. Liver sausage - the best ways to make sausage at home

Cook the liverwurst.

How to cook liverwurst

How to cook liverwurst
1. Boil the meat separately for 40 minutes; in another pan, lungs, liver and heart - also 40 minutes.
2. Grind meat, offal and diced onion 2-3 times with a meat grinder or blender, add salt and pepper, seasonings, semolina and flour.
4. The minced meat should turn out smooth, like pate - you can slightly dilute it with broth.
5. Fill the casing with minced meat, tie the ends, and prick the liver sausage in several places.
6. Place the liverwurst in a saucepan with boiling water and cook for 20 minutes over low heat.
7. After cooking, cool the sausage completely in cold water, cover with a lid and put in the refrigerator. After a couple of hours, cut into slices and serve. Store for up to 3 days in the refrigerator.

Fkusnofacts

How to Serve Liverwurst
Serve on sandwiches with mustard, with pickles and marinades as a snack. It's delicious to shred liverwurst with cheese as a pancake filling.

What to put in liverwurst
Liver sausage is a sausage made from liver, i.e. entrails of animals suitable for human food. The most common parts are the liver, heart, kidneys, lungs, and less commonly the trachea and diaphragm are added. Liver means any animal or bird - and sausage can combine chicken, pork and beef liver at the same time to taste.

Often, to enhance the nutritional value and meaty taste, meat and fat are added to the composition of liver sausage.

Before the New Year, I received intestines ordered through the network, or casings, as they are also called, the point is not in the name, the point is in the content. Before the holidays, I was too lazy to start with sausage, I left it for later. The first of the month came later.

Around 10 am I was already at the market, a spectacle, I tell you, what’s more. Having bought groceries, I quickly ran home so as not to torment my soul with the sight of sick people.

It’s like in the joke, “why in Russia do people rarely go to hospitals? This is because they have two diseases, bullshit and the scribe, the bullshit goes away on its own, and the scribe is not treated in the country. I’m digressing from the topic, let’s go back to our sheep, then I mean products.

Ingredients:

Lightweight 1.5 kg.

Heart 1.5 kg.

Liver 0.5 kg.

Pork or lard 300g.

0.5-1 l. broth

3 large onions

Ground black pepper 3 tbsp. spoons

Ground cardamom (freshly ground!) 1 tsp.

Garlic 2 large heads

Salt and other spices - to taste

That's it, the soul rushed to heaven, at this stage it is better to remove the spouse from the kitchen so that she does not see further disgrace. We take out a lot of pots and pans, I don’t know why, but it still won’t be enough. We put the lung in one pan, the heart in another and boil them, As for me, there is not much difference, I cooked for an hour.

This is light, it, of course, is not very presentable in appearance, but the taste (later) is very good

Oh yes, this is the womb or intestines they sent me.

The intestines are there, inside the bag, in salt.

While everything was cooking, we cleaned and cut the onion, how to cut it doesn’t matter at all, fry it anyway.

We cut the lard right there, you shouldn’t cut it especially coarsely, but you shouldn’t chop it too, we don’t need dried cracklings, do we?

Now here’s a digression, in online recipes it is written that you need to boil the liver, for some reason my soul resisted such a perversion of the liver, I decided to fry it, I also cut it quite finely, so as to not overcook it.

Now we take a frying pan and start frying it all, everything else is cooking, we look occasionally, otherwise anything can happen, the water may run out

Add lard and start frying it.

As soon as it becomes transparent, not brown, but transparent, add the onion.

We don’t overcook the onion, but look at it, as soon as it “softens”, we throw in the liver, then we still have to grind the whole thing in a meat grinder, and then boil it, so the degree of readiness of the components is of little interest to us.

That's it, we finish the preparatory operations, take out a meat grinder and a large saucepan, we will need it for minced meat, I told you, we need a lot of saucepans

We twist the lung, the heart, the liver fried with onions and lard, and throw in the garlic.

Once everything is twisted, add ground black pepper, salt, ground cardamom and whatever else you want.

Now mix everything well, mix it very well, the minced meat should be homogeneous.

Now we take the next pan, grind the resulting minced meat again, it is now so pleasant to look at and begins to exude aroma!

Now a small digression, then they recommend pushing the minced meat into a blender and “blending” it. The etymology of this word makes you think, you can also say “blender”, but what if I’ve already taken it for the mood? I don’t pronounce syllables and letter combinations very clearly, so what’s wrong with “damn”? In short, it will be a shorter word

That’s it, enough of the lyricism, I didn’t grind it anymore, but left it as it was, I like it better in grains, as a child I ate just like this, then there were no blenders!

We start adding eggs, I beat them two at a time.

We chop and stir, stir and beat, the minced meat should turn out to be quite liquid, if this does not happen, add a little broth, it doesn’t matter what kind, you can just boiled water.

Now comes the crucial moment, we take the womb and start stuffing it, there was no time to look for an adaptation to the meat grinder for stuffing sausages, especially since my wife stuffed it somewhere, I’m not looking for easy ways, I’m smart. I made it simpler, took a culinary syringe for decoration cakes, as I say, get my spouse out of the kitchen, but what if I saw it? This is what ended up happening.

There is no need to stuff it too much, I again traded quality for beauty, as a result, two sausages later burst! But that was later, and now TAKE A PAN Do you have so many pans? We put the sausages there and put them on fire.

Liver sausage at home - general principles of preparation

What kind of liver can be used for sausage: liver, lung, kidneys, heart. It is advisable to cut the kidneys and soak them in water. You can take any by-products: beef, pork, lamb and any poultry. You can also take a mixture. To smooth out the taste, lard or fat is added to the minced meat.

What else is put in liver sausage:

Onions, garlic, sometimes other vegetables;

Cream, sour cream;

You can add any spices to suit your taste. For filling, artificial or natural shells are used. For liverwurst, it is preferable to use intestines, as it turns out especially tasty when baked and fried. But the natural shell must be cleaned and prepared. To do this, the intestine is turned out, covered with salt, then the mucous layer is scraped off. Cleaned casings are soaked for a day in a vinegar solution to remove odor; the water must be changed periodically.

Recipe 1: Prefabricated liver sausage at home

A simple recipe for homemade liver sausage, which is prepared using boiled offal. The amount of ingredients is approximate, you can increase or decrease anything at your discretion.

Ingredients

800 grams of lungs;

600 grams of liver;

400 grams of heart;

300 grams of lard;

2 heads of garlic;

400 grams of onion;

Black pepper, salt;

300 grams of cream.

Preparation

1. We wash all offal. Cut the heart and lung into pieces and place in a saucepan. We don't touch the liver yet. Fill with water and boil for an hour. Let cool.

2. Pass lard, separately fresh liver and peeled garlic through a meat grinder.

3. Place the lard in a frying pan and fry until the fat is rendered.

4. Cut the onion into cubes and add to the lard. Fry until lightly browned.

5. Pass the boiled offal through a meat grinder.

6. Mix the chopped liver with the rest of the liver, fried onions and lard. Pour in the cream, add chopped garlic.

7. Add salt and pepper to the minced meat and mix.

8. We fill the prepared shells and tie the ends. Now we pierce the sausages with a needle and boil for 40 minutes. You can simply put it in a baking dish and put it in the oven for the same time.

Recipe 2: Homemade liver sausage with bacon

Another version of homemade liver sausage, which requires sour cream, as well as chicken eggs. It is advisable to stuff such minced meat into natural casings. We take the liver already boiled.

Ingredients

2 kg of liver;

500 grams of sour cream;

4 onions;

300 grams of lard;

1 spoon of salt;

1/3 spoon of pepper.

Preparation

1. Cut the lard into cubes, fry until golden brown and remove the pieces. Let cool.

2. Finely chop the onions and fry them in the rendered fat from the lard. Let cool.

3. Pass the fried lard through a meat grinder with large holes on a mesh. There should be pieces.

4. Replace the large mesh in the meat grinder with a fine one and skip the liver.

5. Mix prepared bacon from fried lard, liver, add raw eggs, salt and pepper. Mix the minced meat well.

6. Add sour cream and stir again. Let the mixture stand for an hour in the cold so that the liver absorbs the sour cream. The minced meat will become thicker.

7. We fill the sausages in the usual way, it is better not to make them long. Then place on a baking sheet, grease with oil and fry in the oven until golden brown.

Recipe 3: Homemade boiled liver sausage

For boiled homemade liver sausage, you can also use artificial casings. You need to grind the minced meat as finely as possible, it is better to use a blender. But if it is not there, then pass it through a meat grinder 2 times.

Ingredients

1.8 kg of liver;

1 kg pork cheek;

40 grams of salt;

2 spoons of sugar;

0.3 tablespoons of pepper mixture;

2 onions;

A pinch of coriander.

Preparation

1. Cut the liver into pieces that will go into the meat grinder. Place in a saucepan, add water and cook for an hour. Cool the pieces, do not pour out the broth.

2. Twist the liver and pork cheek and immediately chop the onion.

3. Add all the spices to the minced meat and mix.

4. Now you need to pour in the broth. The quantity depends on the resulting minced meat consistency. On average it takes from 200 to 400 grams. Knead the mixture until the liver absorbs moisture well.

5. Stuff the shells with prepared minced meat, tie the ends, and make punctures.

6. Boil the sausages in boiling water for an hour, then take them out, cool and you can take a sample!

Recipe 4: Homemade Uzbek liver sausage “Hasip”

Uzbeks use any liver for sausage, but not pork. This is understandable; the use of this product is not prescribed by religion. Fat tail fat is used.

Ingredients

1 kg of liver;

300 grams of beef or lamb;

200 grams of fat tail;

1 cup long rice;

2 onions;

1 bell pepper;

Salt, thyme, paprika;

Add garlic to taste.

Preparation

1. Boil the rice until cooked, but the grains should not be boiled. We drain the broth, but do not throw it away. It is quite sticky and perfect for minced meat.

2. We pass the liver, tail fat and meat through a meat grinder. If you add garlic, you can also chop it immediately.

3. Peel the onion and pepper, chop it very finely and throw it into the minced meat.

4. Add spices, knead and add rice water to make the minced meat softer and lighter.

5. Stuffing the guts. Uzbeks use sheep casings for this purpose; the sausages are thin. But you can also use ordinary artificial casings or pork casings.

6. Place the finished sausages in a snail shape. We pierce it. Pour in enough water to cover the sausages.

7. Place in the oven. Cook for 2 hours at 150-160 degrees. You can also simply steam the sausage.

Recipe 5: Homemade liver sausage “Beef with rice”

One of the many options for homemade liver sausage with the addition of cereal. We use small rice, preferably round. You can take chaff (crushed cereal). We use beef by-products, but lard. Opponents of pork can use duck, chicken, or turkey fat.

Ingredients

500 gr. liver;

300 gr. hearts;

300 gr. lungs;

200 gr. lard;

1 cup rice;

3 tablespoons of gelatin;

3 onions;

Spices;

100 gr. water.

Preparation

1. Fill the gelatin with water and leave to swell for 20 minutes.

2. Boil the rice, cool, and do not forget to drain the water. If the cereal turns out sticky, you can rinse it.

3. Boil the liver. You can put everything in one pan. We take out the liver 20 minutes after boiling, take out the lungs after 40 minutes, and cook the heart longer, and cook it for exactly an hour.

4. All offal is cooled and cut into pieces for twisting in a meat grinder.

5. Cut the lard into cubes and simply fry in a frying pan along with the onion until light golden brown.

6. We pass all offal and lard with onions through a meat grinder. It is advisable to do this at least twice so that the mass becomes homogeneous.

7. Add a glass of hot broth to the swollen gelatin and stir. All grains should dissolve.

8. Add gelatin broth to the minced meat, add spices, boiled rice, raw eggs, mix.

9. We fill the shells prepared in advance (artificial or natural).

10. We make punctures with a needle and boil the semi-finished products for 40 minutes.

Recipe 6: Homemade liver sausage “With pieces”

To make liverwurst with chunks at home, you will need chicken hearts, which can be replaced with any others if desired. The main thing is that there are pieces. This sausage resembles ham and is very tasty and aromatic. We take any by-products; it is better to use a mixture of lung, liver, and heart.

Ingredients

1.5 kg of offal;

0.5 kg chicken hearts;

200 grams of lard;

0.4 kg of onion;

Spices.

Preparation

1. Boil the liver, cut into pieces, and cool.

2. Boil chicken hearts separately.

3. Cut the lard into thin layers, fry in a frying pan, remove the pieces, leaving the fat.

4. Fry the chopped onion in the fat after the lard.

5. Pass boiled liver (except hearts), lard and fried onions through a meat grinder at least 2 times. To make the mass more homogeneous, you can use a blender.

6. Cut the hearts into cubes or just circles, send them to mince.

7. Add eggs, spices and a glass of broth remaining after boiling the hearts.

8. Stuff the sausages and you’re ready to cook. Since almost all products are ready-made, it is enough to boil for 20 minutes or bake until crusty in the oven.

Recipe 7: Homemade liver sausage with buckwheat

For this dish we use regular buckwheat porridge cooked in water. We take any liver, wash it well and boil until tender.

Ingredients

1 kg of boiled liver;

400 grams of buckwheat porridge;

4 cloves of garlic;

2 onions;

Salt, pepper;

300 grams of lard;

150 grams of cream or sour cream.

Preparation

1. Fry the peeled and chopped onions in a frying pan with lard and cool.

2. Cut the boiled and cooled liver into pieces and grind it in a meat grinder.

3. Grind lard, liver and garlic through a meat grinder 2-3 times. The mass should be homogeneous, like a pate.

4. Add cream (you can use sour cream) to the rolled minced meat, add spices and mix well until smooth.

5. Lastly, add buckwheat porridge and mix.

6. We fill the prepared casings, tie the edges, make punctures with a needle and put the sausages in the oven for 20 minutes.

7. You can also simply boil them in water or steam, the time is approximately the same.

Homemade liver sausage - useful tips and tricks

To prevent the casing from bursting when cooking the sausage, you need to cook it at a low boil. Also, do not forget to pierce the sausages with a needle every 10-15 centimeters. If there are air bubbles, then prick directly into them.

Liver sausage has an unsightly gray color, but this can be easily fixed! Add ground paprika or turmeric to the minced meat. And the product will not only change color, but will also become much more fragrant.

Don't forget that cooking times vary for different livers. The liver cooks the fastest; the heart takes the longest to cook. And the lungs are the golden mean. In general, you don’t need to boil the liver in advance; it will cook perfectly in sausages.

You can never have too much liverwurst! Stuffed products can be frozen raw or already cooked. By the way, they make a wonderful filling for pies. You just need to fry the onion and diced sausage, add cabbage, potatoes, rice, buckwheat if desired.

Soak the lungs, liver and heart in water for a couple of hours, then drain the water and cut the liver into pieces.

Place the lungs, liver and heart in a saucepan, add water, and bring to a boil. Remove foam, salt water. Cook the liver for 15 minutes, the rest of the products - 45 minutes. Cool the finished offal.

Salt and pepper the minced meat, add spices and garlic. Also add eggs. Mix well.

Cut the onion into small pieces, also chop the lard. Place the lard in a frying pan, put it on the fire, and fry until enough fat has been rendered. After this, add the onions to the pan, fry along with the lard, stirring occasionally, until the onions are soft and golden. Cool. Add onion and lard to minced liver.

Pork casings (intestines) can be purchased from meat traders in markets or ordered online. Of course, the second one is better, since they will send you already cleaned, processed and salted intestines. If you buy at the market, you will have to thoroughly clean them yourself, and this is a labor-intensive and not very pleasant job. Soak pork casings (peeled) in water with lemon (or vinegar) for 2-3 hours (for 0.5 cups of water - 1 teaspoon of lemon juice or vinegar 9%), rinse in the middle under running water, putting the intestine directly on the gander tap. Fill the casings with the prepared liver (not too tightly, otherwise the casings will burst during cooking), and tie the edges.

Prick the sausage with a needle (so that during cooking, excess air comes out of the sausage and does not swell it), place it in a saucepan, add cold water. Put on fire. Cook homemade liver sausage for about 40 minutes, then cool slightly and fry in vegetable oil on both sides until golden brown. Allow the sausage to cool and place in the refrigerator, covering with a lid. You can also eat this sausage warm - it’s also delicious! Homemade liver sausage cuts perfectly and doesn’t fall apart. This sausage does not last long - 3-5 days.

They are probably nostalgic for the delicate taste of liverwurst. In the USSR, the whole country bought this meat product. It was loved for its soft consistency, satiety and affordability. Today, markets and store shelves are replete with these products, but the quality leaves much to be desired. After all, the composition contains about 30% meat or liver, everything else is soy protein, starch, various thickeners, artificial additives that improve presentation.

In order not to poison your body with low-quality purchased “delicacies”, it is easier to make healthy food on your own. Don't think that liverwurst is difficult to prepare. It's easier than it seems. There is an incredible number of interesting and tasty variations. You can use liver and offal (pork, beef, chicken, turkey). Knowing the technology, you can create a healthy, safe and nutritious product with your own hands. Delight your family with amazing recipes that you will learn in this article.

Homemade liver sausage from chicken stomachs

The product has a soft consistency and can be consumed as a separate dish or as a snack with drinks. Start your breakfast with a healthy meal. Ingredients:

• kilogram of chicken stomachs;
• three yolks;
• lard (one hundred grams);
• 4 cloves of garlic;
• starch (30 g);
• food gelatin (tablespoon);
• set of spices: black pepper, salt, nutmeg.

Instructions

We remove the film from the stomachs and clean them of impurities. Cut the pieces together with lard and grind in a meat grinder. If you wish, you can omit adding fat, but in this case, liver sausage prepared at home will not be juicy. Pour starch, gelatin into the crushed mass, beat in the yolks and all the spices. Mix well.

Place the minced meat on cling film and carefully roll it into a roll. To prevent the inside from slipping out, we tie the ends with thread. Place the formed product in a baking sleeve and immerse it in water. After boiling, cook for 1.5 hours. Let the product cool at room temperature without removing it from the bag, and place it in the refrigerator for 4-5 hours. After the specified time, the delicacy is suitable for consumption.

Liver sausage: pork by-products recipe

Do you want to remember the taste of real Soviet-era liver sausage? We suggest making the product yourself from available ingredients. So, we need:

• pork or beef liver (half a kilogram);
• 300 g each of lung and heart;
• 150 g lard;
• four eggs;
• onion (large head);
• seasonings: ground black pepper, garlic salt, thyme, oregano;
• intestines about a meter or collagen membrane.

For the decoction: carrots, onions, bay leaves, parsley root.

Organization of preparation

Boil the liver separately - 20 minutes. In another pan - lungs with heart, about 40 minutes. When all the by-products are ready, you need to make minced meat from them, adding lard. In it we put sautéed onions, eggs, and all the spices. We fill the pre-cleaned intestines with the resulting mass. You determine the size of the sausages yourself. We tie the edges and make small punctures in the middle. Pour in the vegetable broth and let it simmer for half an hour. Before serving, the liverwurst should be well cooled. Enjoy the delicate taste!

The third version of the liver delicacy

We present an interesting recipe that has been tested many times. Try it, it won't disappoint you! It is advisable to buy all offal chilled. Required ingredients:

• kilogram of cow heart;
• assorted chicken, beef, pork and turkey liver - 1.5 kg;
• 200 g each of light and lard;
• a glass of heavy cream;
• three eggs.

You will need onions (two heads), garlic (4 cloves) and potato starch as a natural thickener (50 g). For a spicy taste you need: bay leaf, ground nutmeg, black or red pepper, salt. You can’t do without intestines; you can use belcozin (a harmless artificial casing) instead.

Step by step process

All offal must be washed and chopped. Place the heart in one container - cook for 1.5 hours, in another - liver with lungs, cook for half an hour. When the internal organs of the animal are soft, pass through a meat grinder with fat. It is advisable to do this several times so that the minced meat is very soft. This will make the liver sausage (homemade) more tender.

Then add the grated onion and garlic, beat in the eggs. Mix the filling thoroughly, pour in the cream (you can use sour cream). Season with spices at your own discretion. Now we move on to the final stage - filling the intestines or shell. Rinse first, cut into small pieces (optional).

Fill with minced meat, secure the ends tightly with thread or thin rope. Don't forget to make a few holes in the middle to allow steam to escape. Immerse in vegetable broth or hot water and cook for 60 minutes. When serving, liverwurst can be fried in butter. A very tasty and healthy homemade product. You can be proud of your culinary talent!

Recipe for chicken meat and liver in a slow cooker

If you have such a unit in your kitchen, you are very lucky. After all, with a multicooker it is much faster and easier to prepare dishes, even sausage. Required components:

• three legs;
• liver (700 g);
• four eggs;
• milk (30 ml);
• gelatin (30 g);
• spices to taste.

Sequence of actions

Remove the skin from the legs, remove the bones, cut the fillet and mix with pieces of liver (also chicken). Make minced meat using a meat grinder, add the remaining ingredients. You will get a liquidish mass, which should be poured into a sleeve (baking bag), and the ends should be tied tightly with thread.

Place a terry or silicone towel on the bottom of the combine to avoid damaging the coating. Pour boiling water, set the “Extinguishing” mode and the time interval to 90 minutes. After cooking, the liverwurst should lie in the refrigerator for at least four hours. Use for its intended purpose, and also as a filling for baked goods (pizza, pie).

Nutritionists and doctors do not advise overusing this product, since it contains a lot of bad cholesterol, like any deli meat. In small quantities, homemade liver sausage will be beneficial and enjoyable. Recipes will add to the collection of your favorite dishes!