Many of us love by-products not only for low cost, but also for the huge variety of dishes that can be cooked on their basis. Especially for those who agree with the previous proposal, we decided to create an article with recommendations on how to cook homemade hepatic sausage.
Recipe for liver sausage
Ingredients:
- liver (chicken, or beef) - 1 kg;
- onions - 3 pcs .;
- egg - 4 pieces;
- semolina - 5 tbsp. spoons;
- milk - 150 ml;
- garlic - 3 cloves;
- vegetable oil - for lubrication and separation;
- guts - 1 pack;
- lard - 500 g;
- salt, pepper - to taste;
- bay leaf (ground) - 1/2 tsp;
- coriander (ground) - to taste;
- paprika - 1 teaspoon.
Preparation
Hepatic sausage at home is prepared quite simply, start with minced meat. The liver is cleaned of films and bile ducts, cut into large pieces and let along with the fat through a meat grinder.
Onions cut into half rings and wessed on vegetable oil. Garlic and onions are also passed through a meat grinder and mixed with minced meat. We also send chicken eggs there. We fill the munk with warm milk so as to cover it, and let it swell for 20-25 minutes. Add the croup to the stuffing, and with the remaining milk we bring the mincemeat to the necessary, slightly liquid consistency. Leave all the ingredients in the refrigerator for 30-40 minutes.
While the forcemeat is infused, let's take care of the intestines: prepare the purified and salted guts soaked in cold water for 30 minutes, before filling, let the remaining water drain for no more than 5 minutes.
Stretch the gut on a special nozzle horn for sausages and sausages and fill with hepatic mince. Tighten the ends of the sausage with a twine and put the finished product on a baking tray. Now sausages should be baked at 180 degrees 35 minutes. Now hepatic sausage with a manga can be served to the table.
By the same principle, you can prepare healthy and tasty liver sausage .