Home Kashi How to cook liver sausage. Homemade liverwurst is a budget find. Cooking liver sausage at home with bacon, rice, buckwheat. boiled liverwurst

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How to cook liver sausage. Homemade liverwurst is a budget find. Cooking liver sausage at home with bacon, rice, buckwheat. boiled liverwurst

Boil liverwurst.

How to cook liverwurst

Products
per 1 kilogram
Light - 300 grams
Liver - 300 grams
Heart - 300 grams
Meat - 300 grams
Onion - 2 heads
Flour and semolina - 1 tablespoon each
Egg - 1 large or 2 small
Cream or milk - 70 milliliters
Guts or shell - 1-1.5 meters
Marjoram and nutmeg
Salt and pepper - 1-2 teaspoons to taste

How to cook liverwurst
1. Cook meat separately for 40 minutes; in another saucepan, 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. Minced meat should turn out smooth, like a pate - you can slightly dilute it with broth.
5. Fill the shell with minced meat, tie up the ends, chop the liver sausage in several places.
6. Put 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 up to 3 days in the refrigerator.

Fkusnofakty

How to stuff a shell with minced meat
If there is no special nozzle for stuffing sausage, you can use a thick funnel, pull the intestine on the thin end of it - and push the minced meat with your hands. It is better to pierce a toothpick in several places before stuffing with minced meat so that air comes out and boiled liverwurst was denser, without holes.

How to serve liverwurst
Serve on sandwiches with mustard, with pickles and marinades as an appetizer. It is delicious to grind liverwurst with cheese as a pancake filling.

What to put in liverwurst
Liver sausage - liver sausage, i.e. entrails of animals suitable for human consumption. The most common parts are the liver, heart, kidneys, lungs, less often the trachea and diaphragm are added. Under the liver, they mean any animal or bird - and in the sausage, chicken, pork and beef liver can be combined to taste at the same time.

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

For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. It looks like there is a resurgence of interest in Liver today. There are a lot of requests for this product on the Internet. That is why I decided to show you today how to properly cook liver, that is, what is processed from the failure of animals. It is traditionally believed that these are the lungs, heart and liver.

All this is very cheap in the market, in comparison with meat. Why not give it a try, even though it's considered a second-rate product? Cheap and cheerful! You will cook this whole set, and there will be enough for everything - for naval pasta (next time I will definitely tell you how to cook them), pies, dumplings, sausages, pancakes and much more.

Please do not confuse store liver, or what they call liver, liver sausage . Or store-bought pies with the so-called liver. All this did not lie next to a real liver. And now you are convinced of this! Let it be a high-calorie dish, and then you have to, but it was very tasty ...

Products

Lungs, liver, heart (failure) - 500 gr.
Onion - 300 gr.
Butter - a piece
Vegetable oil - for frying
Salt and pepper - to taste
Bay leaf - optional
Garlic (optional) - 3-4 cloves

How to cook liver at home - step by step instructions with photos

We wash the failure, and leave it in the water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. Large pieces will be cut into smaller pieces, because then the water is guaranteed not to run away when it boils, as is often the case. Therefore, it will be necessary then to carefully monitor!

Step 1. Soak up the failure and remove the hymen

Pour water into a large saucepan, bring to a boil and send the lungs and heart to boil. After five minutes, we will drain this one, pour another water, and cook in it. And we will cook the liver, if it is. If not, then it doesn’t matter, it will turn out no less tasty without this ingredient. It is also necessary to thoroughly wash, remove all unnecessary and cut into pieces convenient for frying. It would be nice to soak it in milk before that.

Step 2. Soak the liver in milk and cut into pieces

Let's send the liver pieces to the pan, let them fry, not steam, until a brown crisp. And we'll take care of the bow. There should be a lot of it in the liver. Do not be sad that your family will not accept it. They will be so engrossed in their food that they will not notice the treacherous presence of fried onions. We fry it so that it becomes transparent. Take your time, because the first two ingredients take at least an hour to cook. By the way, you can salt and pepper the onion now, at the end of frying.

Step 3. Cut the onion and fry

Have you made sure that the heart and lung are ready? We cool them by laying them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. We just have to cut into pieces convenient for grinding in a meat grinder.

Step 4. Cool the failure and cut into pieces

By the way, if you do not have, say, a liver, replace it with another product. On the same chicken liver, a piece of beef, or put an udder. This is how every time you add something new, you will diversify the taste of the liver filling. And now we turn on the meat grinder, or set the usual one, and grind pieces of the liver, lung and heart.

Step 5. Grind the liver, lungs and heart in a meat grinder

Pour the oil from the pan along with the onion into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the stuffing turns out to be dry, you can add a little broth to it, in which the failure was cooked, warmed butter. It will be even tastier and more tender!

Step 6. Connect the onion and minced meat

By the way, you can do everything differently - that is, fry the liver or other ingredients with onions, and then grind everything. The taste will not change from this, but this option will appeal to those who do not like fried onions. You can lightly salt and pepper the minced meat. Before stuffing, you can overcook it for a short time and add a piece of butter.

Step 7. Overcook the minced meat and add a piece of butter

How to make liver even more appetizing: some useful tips

You don't need to put a lot of salt, pepper will do its job.
Let the quantity of all ingredients be approximately the same.
If anything, you can arrange a mixture, that is, put beef lungs, a pork heart, and so on. By the way, liver is super tasty if you put your tongue in it, lard!
Do not forget to follow the foam, which will appear abundantly as soon as the water boils in the pan, where there is already a failure. That's why you need to cut them into pieces.
In the broth in which the failure is cooked, you can add carrots, bay leaves, garlic, etc.
You can not grind all the parts, because all the stuffing cannot be used at once.
If you add more butter, you can make something like a pate, which you then spread on a bun.

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, even top grade sausages are not allowed to be consumed by everyone. 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.

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, ground nutmeg;
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. In the absence of the ability to use 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.

Liver sausage at home, recipe with photo

Liver sausage of excellent quality in the store is now very difficult to buy. However, due to the fact that there is her recipe for cooking, I want to advise you to cook it at home.

When I first made liverwurst, I couldn't believe how delicious it was. In the store, liverwurst tastes completely different. Homemade liver sausage is juicy, very tender and with a pronounced liver taste. I definitely recommend making this original snack, believe me, all members of your family, especially the male half, will appreciate this sausage.

For what I buy most often beef liver but this time I bought pork. I did not add the heart and kidneys to the sausage, the main ingredients for the liver were my lungs and liver. When I first saw that according to the recipe, sour cream is added to the liver, I was very embarrassed by this moment, but I did everything as expected and for good reason! Sausage, as I wrote above, came out very tasty. Therefore, I advise you not to exclude this ingredient in any case, perhaps it is thanks to him that the sausage turns out so tender and juicy in taste.

Ingredients:

- 300 grams pork liver,

- 300 grams of pork lungs,

- 150 grams of sour cream (you can shop),

- cleaned pork intestines,

- half a teaspoon of salt

- half a teaspoon of allspice