Liver sausage at home always turns out tastier and healthier. Why? It's simple: we only use quality products and besides, we invest a piece of our soul and care for loved ones. You can cook such a sausage different ways. Let's consider the best of them.
How to make liverwurst at home?
In fact, this process is not too complicated, although quite troublesome. So, what is liver sausage made from? For this, you can use any by-products.
Attention: if you add kidneys to the dish, they must be soaked in cold water! And in order to soften the taste of offal, add pork fat or lard to the minced meat.
You can diversify the taste of liver sausage with such products:
- various cereals;
- cream;
- sour cream;
- onions;
- garlic cloves;
- eggs.
Before we figure out how to cook liverwurst at home, we will traditionally turn to experienced chefs for advice. Here's what they tell us:
- Feel free to add any seasonings and spices to the liver sausage. As the saying goes, you can't spoil the porridge with butter.
- It is preferable to cook liver sausage at home in the intestines. Then it will turn out incredibly tasty both in baked and in fried version.
- If you are using natural casing, first learn how to properly clean and prepare it. It's easy: turn the intestine out and fill it with salt, and then scrape off the layer of mucus with a knife. Then soak the shell for a day in a solution of vinegar, changing the water periodically. This will get rid of the unpleasant smell of the product.
- So that the intestine does not burst during the heat treatment, it must be cooked at a small level of the burner.
- Be sure to pierce the sausage with a needle approximately every 15 cm.
- To prevent the sausage from getting an unsightly gray tint, add a little turmeric and paprika to the liver mince.
- Remember that all by-products have different cooking times.
Cooking tender and fragrant sausage
So, we offer a simple and economical recipe for liver sausage at home. In order not to fiddle with the intestines for a long time, purchase pork casings sprinkled with salt in advance.
Compound:
- 1.5 kg of pork lungs;
- 0.5 kg of pork liver;
- 0.5 kg of fresh fat;
- 2 carrots;
- 2 onion heads;
- 4-5 garlic cloves;
- 3 eggs;
- ½ tsp paprika;
- ½ tsp ground black pepper;
- 2-3 leaves of laurel;
- table salt to taste;
- 4 m pork belly.
Cooking:
Attention! Because pork lungs are light, they tend to "jump" out of the pot at the start of the boil. That is why it is necessary to cook this offal at a small level of the burner, periodically lowering the pieces into the water.
- Let's start with soaking the casings and offal. It is better to do this in the evening, and then in the morning it will be possible to start the cooking process.
- So, in separate containers in purified water, soak the stomach, pork lungs and liver. The water in which the shell is located must be changed three times during this time.
- Now boil offal. Let's start with the easy one. Fill it with water and put it on the stove. When the water boils and foam begins to appear, remove the pan from the stove and drain the liquid.
- Then we wash the lungs with running water and put it back into the pan. Fill the offal with clean water and bring to a boil. Remove the foam, add laurel leaves and cook the lungs for an hour. You can put a few peas of allspice.
- We clean and chop the bulbs in any convenient way.
- Also peel the garlic cloves.
- Remove the pre-soaked pork liver and rinse with running water. Dry offal and cut into medium pieces.
- We cut the lard into cubes, but not small ones, because then in the process of frying they will turn into cracklings.
- We spread the pieces of bacon in a dry frying pan and simmer them until they give fat.
- Now put the onion in the pan and sauté it until soft.
- Then add the carrots and fry the vegetables for five to seven minutes.
- Put the pork liver in the pan and simmer it along with the vegetables for fifteen minutes. You can add a little broth in which the lungs were cooked.
- Pork lungs, liver stewed with vegetables, and garlic cloves are passed through a meat grinder twice. We use the smallest grid.
- Add the eggs to the liver mince and mix.
- Then salt the liver to taste and season with ground black pepper and paprika.
- We take the worm out of the water and put it on the faucet. We pass running water through it to rinse the intestine thoroughly from the inside.
- We will collect a meat grinder for cooking sausages. Let's remove the knife and insert a special grill and spout, on which we will pull the neck.
- We pass the minced meat through a meat grinder. Tie the bowel on one side with a knot. We form sausages of any size.
A simple recipe for a delicious appetizer
We offer another option for cooking liver sausage. We already know how to prepare intestines and offal, so we will not dwell on these stages.
Compound:
- 2 kg boiled liver;
- 3 onion heads;
- 15 chicken eggs;
- 500 ml sour cream;
- 5 pieces. cleaned intestines (5 m each);
- salt and a blend of spices to taste.
Cooking:
Shop and homemade liver sausage - heaven and earth. I want this product again and again. It has an amazing meat taste, despite the simplicity and cheapness of the composition. And the technology of preparation is not complicated. But there are still some things you need to know. Let's cook homemade liver sausage?
Liver sausage at home - general principles of cooking
What liver can be used for sausage: liver, lung, kidney, heart. It is advisable to cut the kidneys and soak in water. You can take any offal: beef, pork, lamb and from any bird. You can also take a mixture. To smooth the taste, minced meat is added lard or fat.
What else is put in liverwurst:
Onions, garlic, sometimes other vegetables;
Cream, sour cream;
Spices can be added any, to your taste. For filling, artificial or natural casings are used. For liver sausage, it is preferable to take the intestines, as it turns out to be especially tasty when baked and fried. But the natural shell must be able to clean and prepare. To do this, the intestine is turned out, covered with salt, then the mucous layer is scraped off. The cleaned casings are soaked for a day in acetic solution to remove the smell, the water needs to be changed periodically.
Recipe 1: Homemade Liver Sausage
A simple recipe for homemade liver sausage, which is prepared on the basis of boiled offal. The number of ingredients is approximate, you can increase or decrease something at your discretion.
Ingredients
800 grams of lungs;
600 grams of liver;
400 grams of heart;
300 grams of fat;
2 heads of garlic;
400 grams of onion;
Black pepper, salt;
300 grams of cream.
Cooking
1. We wash all offal. Cut the heart and lung into pieces and put in a saucepan. We do not touch the liver yet. Fill with water, boil for an hour. Cool down.
2. We pass lard through a meat grinder, separately fresh liver and peeled garlic.
3. Put the lard in a pan, fry until the fat is melted.
4. Cut the onion into cubes, send to the fat. Fry until light brown.
5. We pass 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, put the chopped garlic.
7. Add salt, pepper to the minced meat, mix.
8. We fill the prepared shells, tie the ends. Now we pierce the sausages with a needle and boil for 40 minutes. You can simply fold it into a baking dish and send it to the oven at the same time.
Recipe 2: Homemade Liver Sausage with Bacon
Another option for homemade liver sausage, which requires sour cream, as well as chicken eggs. It is desirable to start such minced meat in natural casings. We take liver already boiled.
Ingredients
2 kg of liver;
500 grams of sour cream;
4 bulbs;
300 grams of fat;
1 spoon of salt;
1/3 spoon of pepper.
Cooking
1. Cut the fat into cubes, fry until golden brown and take out the pieces. Cool down.
2. Cut the onions finely, fry in the melted fat from the fat. Cool down.
3. We pass the fried lard through a meat grinder with large holes on the grid. There should be pieces.
4. We replace the large mesh in the meat grinder with a small one, skip the liver.
5. Mix prepared bacon from fried lard, liver, add raw eggs, salt and pepper. Stir well.
6. Put sour cream and stir again. We let the mass stand for an hour in the cold so that the liver absorbs the sour cream. The stuffing will become thicker.
7. We start sausages in the usual way, it is better not to make them long. Then put on a baking sheet, grease with oil and fry in the oven until golden brown.
Recipe 3: Boiled Liver Sausage at Home
Artificial casings can also be used for boiled homemade liver sausage. 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 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 a mixture of peppers;
2 onions;
A pinch of coriander.
Cooking
1. Cut the liver into pieces that will go into the meat grinder. We put it in a saucepan, fill it with water and cook for an hour. Cool the pieces, do not pour out the broth.
2. We twist the liver and pork cheek, immediately chop the onion.
3. Add all the spices to the minced meat, mix.
4. Now you need to pour in the broth. The amount depends on the resulting minced meat consistency. On average, it takes from 200 to 400 grams. Knead the mass, the liver absorbs moisture well.
5. We stuff the shells with minced meat, tie the ends, 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: Uzbek liver sausage "Khasip" homemade
Liver for sausage Uzbeks use any, but not pork. It is understandable, the use of this product is not provided for by religion. Fat is used fat tail.
Ingredients
1 kg of liver;
300 grams of beef or lamb;
200 grams of fat tail fat;
1 cup long rice;
2 onions;
1 bell pepper;
Salt, thyme, paprika;
Add garlic to taste.
Cooking
1. Boil the rice until tender, but the grains should not boil. Drain the broth, but do not throw it away. It is quite sticky and is perfect for minced meat.
2. Liver, tail fat and meat are passed through a meat grinder. If you add garlic, then you can also chop it right away.
3. We clean the onion and pepper, cut 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's casings for this purpose, the sausages are thin. But you can use ordinary artificial casings or pig casings.
6. We put the finished sausages in the form of a snail. We pierce. Pour in enough water to cover the sausages.
7. Send to the oven. We cook for 2 hours at 150-160 degrees. You can also simply steam the sausage.
Recipe 5: Liver Sausage at Home "Beef with Rice"
One of the many options for homemade liver sausage with the addition of cereals. We use small rice, round is better. You can take a cut (crushed cereal). We use beef offal, but pork fat. Opponents of pork can take duck, chicken, turkey fat.
Ingredients
500 gr. liver;
300 gr. hearts;
300 gr. lungs;
200 gr. fat;
1 glass of rice;
3 tablespoons of gelatin;
3 onions;
100 gr. water.
Cooking
1. Pour gelatin with water, leave to swell for 20 minutes.
2. Boil rice, cool, do not forget to drain the water. If the cereal turned out to be sticky, then you can rinse it.
3. Boil the liver. You can put everything in one pot. We take out the liver 20 minutes after boiling, take out the lungs after 40 minutes, and the heart is cooked longer, and we cook it for exactly an hour.
4. Cool all offal and cut into pieces for twisting in a meat grinder.
5. Cut the lard into cubes and simply fry in a pan with onions until light golden.
6. We pass through the meat grinder all offal and lard with onions. 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, stir. All grains should dissolve.
8. Add gelatin broth to minced meat, put 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 semi-finished products for 40 minutes.
Recipe 6: Homemade Liver Sausage “With Pieces”
To make liver sausage with pieces at home, you will need chicken hearts, which, if desired, can be replaced with any other. The main thing is that there are pieces. This sausage resembles ham, it turns out very tasty and fragrant. We take any offal, it is better to use a mixture of lung, liver, heart.
Ingredients
1.5 kg offal;
0.5 kg of chicken hearts;
200 grams of fat;
0.4 kg of onion;
Cooking
1. Boil the liver, cut into pieces, cool.
2. chicken hearts boil separately.
3. Cut the fat into thin layers, fry in a pan, remove the pieces, leave the fat.
4. Fry the chopped onion in fat after the fat.
5. We pass boiled liver (except hearts), lard and fried onions at least 2 times through a meat grinder. To make the mass more homogeneous, you can use a blender.
6. Cut the hearts into cubes or just circles, send them to the minced meat.
7. Add eggs, spices and a glass of broth left after boiling the hearts.
8. We start sausages and you can 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 the usual buckwheat porridge, boiled in water. We take any liver, rinse well and boil until tender.
Ingredients
1 kg of boiled liver;
400 grams of buckwheat porridge;
4 cloves of garlic;
2 onion heads;
Salt pepper;
300 grams of fat;
150 grams of cream or sour cream.
Cooking
1. Fry the peeled and chopped onions in a pan with lard, cool.
2. We cut the boiled and cooled liver into pieces for scrolling in a meat grinder.
3. We twist the fat, liver and garlic through a meat grinder 2-3 times. The mass should be homogeneous, like a paste.
4. Add cream to the rolled minced meat (you can use sour cream), put the spices and mix well until smooth.
5. Lastly, put buckwheat porridge, mix.
6. We fill the prepared shells, tie the edges, make punctures with a needle and send the sausages to the oven for 20 minutes.
7. You can also simply boil them in water or steam, the time is about the same.
So that the casing does not burst when cooking sausage, you need to cook 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.
Liverwurst has an unsightly gray color, but this can be easily fixed! Add to mince ground paprika or turmeric. And the product will not only change the shade, but will also become much more fragrant.
Do not forget that the cooking time for different livers is different. The liver cooks the fastest, the heart will take the longest to cook. And the lungs are the golden mean. In general, the liver can not be boiled in advance, it will perfectly come to readiness in sausages.
There is never 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, optionally add cabbage, potatoes, rice, buckwheat.
Sausage is a favorite product of many. However, its manufacturers are not all conscientious and add all kinds of harmful additives to the composition. Therefore, I suggest cooking sausage at home on your own.
Recipe content:
Shop and homemade sausage - heaven and earth. You want to eat a homemade product again and again, which cannot be said about the industrial one. Homemade sausage has an amazing taste, texture and aroma. In addition, the cooking technology is not at all complicated. However, some secrets and subtleties should still be known in order to homemade sausage turned out excellent.
- For sausage, you can use any meat products and offal: liver, lung, stomachs, kidneys, heart. Offal can be any: beef, pork, lamb or combined.
- To smooth the taste and juiciness of the sausage, add fat, cream or lard to it.
- If kidneys are added to the sausage, then they are pre-cut and soaked in water.
- It is better to take spices freshly ground, so they will not have time to disappear before cooking and will add aroma and aftertaste to the sausage.
- Use homemade sausage can be exactly the same as purchased. For preparing cold appetizers, sandwiches, salads and hot dishes.
- A binding ingredient is necessarily put in minced meat: egg, starch, semolina, cheese.
- It is also possible to add additional components to the sausage, such as garlic, herbs, mushrooms, nuts, cereals.
- If there is no food casing, then a cling film or a plastic bag is used for cooking sausages without intestines, and foil or baking paper is used for baking in the oven.
- The product can be made from tender and homogeneous minced meat or from chopped products. It depends on your preferences.
- Cool the finished product after cooking at room temperature. Then it is put in the refrigerator for several hours.
- Sausage is stored in parchment paper or tightly wrapped bag in the refrigerator for about a week.
- Calorie content per 100 g - 294 kcal.
- The number of servings - 3 pcs.
- Cooking time - 1 hour
Ingredients:
- Chicken gizzards - 300 g
- Chicken hearts - 300 g
- Chicken liver- 300 g
- Pork fat - 200 g
- Garlic - 2 cloves
- Eggs - 1 pc.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch or to taste
Cooking homemade sausage from offal
1. Wash offal under running water. Remove grease and films. Dry well with paper towels and place in food processor in which to install the cutting knife attachment.
2. Blend food until smooth and uniform. This process can also be done with a meat grinder. Also twist or grind the lard with a combine.
3. Peel the garlic and pass through the press. Add to mince.
4. Season the offal with salt and ground pepper. Add additional herbs and spices to taste, if desired. Also add one egg.
5. Mix the products well until a homogeneous consistency.
6. I suggest cooking sausage. Therefore, if there are intestines, then fill them with minced meat. If not, then take a piece of cling film and put a portion of minced meat on it.
7. Roll up the products with a sausage and fix the edges. At a short distance from each other, tie the sausage with threads. This process is optional. It only gives a beautiful shape to the sausage.
Liver sausage at home is much tastier than store-bought. At the same time, household members know exactly what was used in cooking. organic products without harmful additives and dyes.
- boiled liver - 2 kg;
- onions - 3 units;
- eggs - 16 units;
- sour cream - 500 gr;
- cleaned intestines - 5 units (6 m each);
- salt - to taste.
Peel the onion and cut into small pieces. Together with the liver, grind with a meat grinder. If you want to get a more uniform sausage consistency, grind twice.
We drive the eggs into the meat preparation, mix everything by hand well.
We tightly tamp the blank for sausages into the washed intestines, adjusting the size of the products by tying the intestine into a knot. Boil them on low heat for 40-60 minutes - the time depends on how you are going to serve them: boiled, later you will fry, or bake.
Prefabricated cooking recipe
Such a team sausage is credited with the highest grade. The homemade product turns out to be very tasty, and most importantly - exclusively from natural products.
Cooking sausage is not so difficult:
- beef liver - 330 gr;
- veal -250 gr;
- pork - 380 gr;
- milk - 50 gr;
- egg;
- onion;
- wheat flour - 20 gr;
- sugar, salt, pepper, nutmeg ground;
- ready-made (collagen) casing for sausages.
We set the water to warm up in advance so that in the future we do not have to wait for it to boil and quickly boil the semi-finished products.
We prepare minced meat by grinding the product with a blender. First, grind the liver, then add beef, at the end - pork.
We drive in the egg, pour in the milk, a mixture of prepared spices with flour.
We cut off the required amount of the shell - about 25 cm for the above number of products. We lower it into the already heated water for a minute or two. During this time, it will become elastic, suitable for assembling sausages. We tie one end with a nylon thread or a tourniquet, fill the form, tying it in several places to adjust the size of the products.
The water in which they will boil should not boil. The water temperature should not exceed 85-90 degrees. The process will take 45 minutes. Remove sausages and cool in running cold water. After we dry it with paper towels, leave it for half an hour to “rest” on the table, then we put it in the refrigerator for the night.
On a note. The collagen shell is edible.
How to cook with bacon?
It is worth noting that bacon increases the calorie content of the dish:
- chicken liver - 500 gr;
- egg;
- garlic cloves - 5 units;
- bulb;
- bacon - 100 gr;
- salt pepper;
- flour - 1 table. l.;
- semolina - 2 table. l.
We wash the liver, cut into small cubes. Grind the peeled onion and garlic cloves with a blender. The bacon also needs to be cut into small cubes. We mix all products with dry ingredients, season and salt. Mix the whole mass thoroughly by hand so that the components are thoroughly mixed with each other. Leave for a while (30-40 minutes) so that the flour and semolina absorb excess liquid.
We start the shell with a blank, tie the edges. We put it on the nozzle for steam cooking, make 3-4 holes with a toothpick along the length of the sausage so that steam comes out of them. We cook for a couple of minutes 40-50. Then let cool for about half an hour.
On a note. If it is not possible to use a natural casing, you can use cling film. To do this, the film is wound several times on a rolling pin, leaving a free edge on one edge - it will then need to be tied. The length of one casing is suitable for one sausage.
boiled liverwurst
Make boiled liverwurst and serve with sandwiches, just for a side dish - what could be tastier!
Juicy sausage is obtained according to this recipe:
- liver, lung, heart - 2.5 kg;
- fatty pork - 2.5 kg;
- onions - 3 heads;
- garlic - 1 head;
- coriander, thyme, suneli hops - 2 tsp each;
- allspice - 3 peas;
- eggs - 2 units;
- sour cream 25% - 500 gr;
- salt, pepper;
- casing for sausage.
Rinse the liver thoroughly, cut into small pieces, dip in boiling water for a quarter of an hour. The water does not need to be salted. Take out the pieces and let them cool.
In the meantime, cut the pork, boil for half an hour without salt.
Put all the spices in a mortar, add salt and grind well.
Using a meat grinder, grind all semi-finished products, mix together. Also chop onion and garlic, beat in eggs and add spices, put sour cream. Mix everything well by hand.
Sausage preparation is ready. It remains to fill the shells with it and boil at 95 degrees. within 40 minutes.
On a note. It is convenient to fill the casings with the help of a meat grinder: the casing is pulled onto a special plastic nozzle, the knives and grate are removed from the meat grinder, the workpiece is passed through the screw and passes through the nozzle directly into the casing. It is important to first release the air by scrolling the meat almost to the nozzle, and then putting a shell on it.
With beef and rice
- ground beef - 300 gr;
- rice - 30 gr;
- garlic - 1 large clove;
- drain. oil - 20 gr.;
- salt pepper.
V hot water send rice and boil until cooked.
We put the minced meat in a blender bowl, squeeze the garlic to it, salt and pepper.
We shift the finished cereal to the meat, mix, beat a little on the bottom of the bowl.
We spread the workpiece in the shell, put it in a double boiler and cook for 40 minutes.
On a note. The gauze moistened with water can become a shell. The workpiece is simply carefully wrapped in it, forming a sausage.
with buckwheat
- a glass of buckwheat;
- 2 cups of water for boiling cereals;
- salt;
- bulb;
- animal fat / post. oil/drain. oil (for sauteing) - 2 tsp;
- liver (any) - 500 gr.;
- heart (any) - 300 gr.
We wash the buckwheat and put it to boil, salt a little.
While the cereal is cooking, let's take care of the following ingredients: clean and finely chop the onion, sauté until transparent.
We wash the liver and heart, finely cut, removing veins and films, or pass through a meat grinder. We combine with spices, salt, browned onions. By this time, the buckwheat will be ready, we shift it to the liver preparation.
Drizzle with melted butter before serving.
On a note. Salo is added to any version of the liver sausage recipe to make it more juicy. The amount is adjusted to taste - if you like it juicier and fatter, put it in about half the weight of the rest of the liver. If you want to get a less fatty snack, put a small piece.
Liver sausage with chunks
Liver sausage with pieces is prepared quite simply - the meat parts are not ground into minced meat, but cut into small cubes, mixed with spices and rammed into the casing in this form.
We suggest using the following recipe:
- liver mixture (heart, kidneys, liver) - 1 kg;
- lard - 400 gr;
- cream - 2-3 table. l.;
- spices to taste;
- salt.
Rinse the mixture, cut into small pieces (if the offal is large). Boil in salted boiling water for 10-15 minutes. Cool, cut into cubes of about 5-7 mm, mix with the rest of the ingredients. We fill the shell, boil it in the same water for about 20 minutes, then transfer it to the mold, pour a couple of ladles of broth into it and simmer in the oven for another third of an hour.
Many perceive liverwurst only as animal feed. However, despite this stereotype, the product is quite suitable for human nutrition and is distinguished by its availability, low cost and versatility. And this means that, having shown a little resourcefulness, each housewife will be able to cook several different dishes for your family. About the benefits and harms of liver sausage, as well as how to cook it, read further in the article.
What is liverwurst made from?
In culinary terminology, all offal of animals used for food is called liver.
This mixture contains:
- liver (more often used as a nutrient for high-grade pates, canned food and second courses);
- kidneys (used for soups, hodgepodges and snacks);
- heart (requires long cooking);
- lungs;
- diaphragm;
- trachea;
- stomach;
- udder;
- veins;
- scar;
- mesentery (most often used to wrap dishes that are subject to prolonged languishing).
However, not all of the above components are present in the liver. Almost always, valuable kidneys, liver and mesentery are excluded from its composition. They are replaced with gluten-giving ingredients. We are talking about the soft tissues of the head, legs, as well as ears, patches.
Did you know? Linguists are still debating about the origin of the word "leaver". Some argue that the etymology of the linguistic unit is associated with the English liver, which means “liver” in translation. And others are convinced of its German-Dutch origin, motivating their version by consonance with the word "layb" and the loaf-like shape of the first liver sausages.
According to experts, liver deserves an equivalent assessment with meat, because it has a high nutritional value and rich chemical composition. Its only drawback is the need for long preparation. 
Depending on the constituent nutrients, as well as their amount, calculated per 100 grams of the finished product, experts distinguish several varieties of liver sausages:
- higher- products include equal portions of pork products (liver, lean meat, cheeks), as well as wheat flour and eggs;
- first- Distinguish between boiled and smoked versions, both of them consist of different proportions of the liver and soft tissues of the pig's head;
- second- is a mixture of boiled meat, liver, finely chopped bacon and pork entrails (most often skins, legs and a fetlock joint are added);
- third- consists exclusively of waste in the form of scars, diaphragms, stomachs, patches, lungs, as well as cereals and legumes.
Did you know? The Germans were the first to cook liver sausage. They invented these products in the Middle Ages.
Calorie content and chemical composition
Given the characteristics of the liver components, many are afraid of such products because of their high energy value. 
But doctors emphasize the benefits of sausage products for people of all ages, due to its rich chemical composition. This is eloquently evidenced by the table below.
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How many calories, vitamins and minerals are contained in liverwurst largely depends on its variety. For example, "Amber" has only 226 Kcal, and high-grade "Egg" - 305 Kcal. 
On average, the following vital substances for humans were found in the composition of these products in different proportions:
- saturated fatty acids (myristic, palmitic, stearic);
- monounsaturated fatty acids (palmitoleic, oleic);
- polyunsaturated fatty acids (linoleic, linolenic);
- essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, cysteine, threonine, tryptophan, phenylalanine, tyrosine);
- non-essential amino acids (aspartic, alanine, hydroxyproline, glycine, glutamic, proline, serine, tyrosine, cysteine);
- retinol;
- carotene;
- thiamine;
- riboflavin;
- pantothenic acid;
- pyridoxine;
- folates (including natural, DEF);
- folic acid;
- cobalamin;
- niacin;
- a nicotinic acid;
- choline;
- potassium;
- calcium;
- magnesium;
- sodium;
- phosphorus;
- iron;
- manganese;
- copper;
- selenium;
- zinc.
Benefit and harm
The presence of vitamins and minerals in the composition of liver sausage gives reason to talk about its beneficial effects on the human body.
However, there is an opinion about the negative impact of a large amount of the product and a categorical ban on its use by the elderly. So is liver sausage useful and what harm can it do, let's figure it out together.
What is useful
Experts draw attention to a wide range of fats among the components of liverwurst and emphasize its following useful properties:
- strengthens the skeletal system (the product is especially useful for growing organisms);
- contributes to the full functionality of the cardiovascular system;
- improves the blood formula and promotes the formation of red cells;
- normalizes metabolic processes;
- has a positive effect on the nervous system;
- stimulates intellectual activity;
- has an immunomodulatory effect;
- promotes better functioning of the organs of vision;
- is a good prevention of anemia, as it nourishes the body with vitamins and microelements;
Important! Nutritionists consider a 200-gram serving a weekly norm for liver sausage.
- promotes healthy joints and ligaments.
What harm
Excessive addiction to these products is fraught not only with obesity, but also with many diseases.
Did you know? In Medieval history, sausage became an inseparable part of politics. This is evidenced by the attack of the troopsPrince Oleg of Kiev to Tsargrad. The politician took advantage of a massive outbreak of botulism, which resulted in the addiction of the Byzantine people to blood sausage.
In particular, its harmful effects are reduced to:
- an increase in cholesterol levels, which will adversely affect the work of the heart and blood pressure;
- violation of the water-salt balance, because all types of sausages are characterized by a high salt content, which does not fit into the framework of a healthy diet;
- risks of becoming infected with pathogenic bacteria, which are associated with rapid spoilage of sausages, as well as with possible violations of the production technology.
Can you eat liverwurst
Nutritionists warn that only high-quality examples of liver sausages are suitable for food, since all other options differ in the addition of harmful dyes, starch and other chemical additives. However, not everyone is allowed to use even the highest grade of sausages. And there are good reasons for this.
During pregnancy and breastfeeding
It is advisable for women during the period of intrauterine fetal formation and lactation to abandon any products from liver and liver.
Important! Always keep an eye on the temperature regime for storing liverwurst and do not allow the use of an expired product. In this form, it can cause irreparable harm to the body.
This is due to the large amount of retinol contained, which is several times higher than the recommended daily allowance for a child. 
When losing weight
With diets, the strictest ban is imposed on liver sausages. This is due to the high fat content and high calorie content of products. Experts advise all those who are losing weight to saturate the body with protein foods in the form of boiled lean chicken or homemade liver pate.
It will be possible to enjoy a small piece of liver sausage only after saying goodbye to extra pounds. However, it is important not to overdo it so that excess weight does not return.
With diabetes
People with elevated blood sugar levels are allowed to eat sausages, including liver, provided that the patient's history is diagnosed with type 1 or type 2 diabetes.
However, portions of these products should be limited, since too fatty foods in large quantities will only worsen health. 
With pancreatitis, gastritis
In case of inflammatory processes of any nature in the organs of the digestive tract, liver sausage is categorically contraindicated.
The fact is that the product can provoke acute exacerbations of diseases, as well as increase the outflow of bile. In the future, such a development of events will inevitably lead to serious complications.
Important! If you prefer liverwurst home production, be sure to boil during cooking necessary ingredients at least 2-5 hours. This is necessary in order to protect raw materials from the development of a pathogenic environment.
How to make homemade liverwurst: recipe with photo
In modern cooking, there are many variations of classic and original recipes homemade liver. Let's consider one of them. 
Ingredients
For cooking, we need the following products:
- tongue - 0.5 kg;
- liver - 1.5 kg;
- brisket - 1.5 kg;
- head (without bones) - 1 kg;
- kidneys - 200 g;
- heart - 300 g;
- cartilage - 1 kg;
- medium-sized bulbs - 2 pcs;
- - 3 pcs;
- salt and spices (allspice, spices, dried) - to taste.
Sausage step by step instructions
The cooking process takes a lot of time, but is not difficult. It is important that all added nutrients pass the appropriate heat treatment which will ensure good taste and quality of the finished product.
So let's get started:
If you have to prepare such products for the first time, clearly with the steps culinary process can be found in the following video:
We hope that our article will help you not only prepare delicious liver sausage, but also use it correctly.
Did you know? Ancient sausage manufacturers fought botulism pathogens with saltpeter.
