Homemade liver sausage in a package

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. Which liver to take - pork, beef or chicken - choose for yourself. Since it has a very short shelf life, be sure to check the expiration date on the package. The fat should be fresh, without skin. You can take lard with a meat layer. Take the flour of the highest grade, eggs - C0. You will also need 2 plastic bags (but prepare more), food wrap and rope (twine).

2. Step 2:

   

   Cut the fat into pieces and twist it in a meat grinder using a grate with medium holes. So the finished sausage will turn out with pieces of lard.

3. Step 3:

   

   Peel and rinse the garlic. Peel the onion, rinse and cut into 4 pieces so that it is convenient to lower them into the receiver of the meat grinder. Rinse the liver well under running water. If you took beef or pork, cut into small pieces so that they fit into the receiver of the meat grinder. Without changing the grill, twist the liver in the meat grinder first, followed by onion and garlic. Onion and garlic will push the crushed liquid liver out of the meat grinder.

4. Step 4:

   

   Wash raw chicken eggs with soap and dry with a towel. Take a large deep bowl. Put the twisted lard, liver with onion and garlic into it, add salt and pepper, break the eggs. Sift the flour to prevent impurities from entering the sausage. Add half the required amount of flour.

5. Step 5:

   

   Mix the resulting sausage mince thoroughly. Since flour of the same grade, but from different manufacturers may have different properties, this is reflected in the density of the minced meat. Therefore, add the rest of the flour in small portions until you achieve the desired consistency. The minced meat should turn out to be quite liquid, like curdled milk.

7. Step 6:

   

   Proceed to forming the sausage. Take a plastic bag and make a knot in the place where the bottom is located. Carefully transfer the minced meat into the bag. I did it with a small scoop. Let the air out of the bag and tie a knot at the other end of the bag.

8. Step 7:

   

   Wrap the resulting "candy" with cling film or another package to strengthen the sausage structure. Take twine or thick thread. It should be made of a material that will not dissolve in boiling water. Tie a knot on one tail, pull the thread along the sausage, tie the knot on the other side. Drag a few more times along and across, forming a sausage.

9. Step 8:

   

   Take a large saucepan so that the sausage is freely located in it. Dip the resulting sausage into it, pour cold water, cover with a lid. To make the water boil faster, make a large fire. As soon as the water boils, reduce the heat to medium and cook for 1 hour.

10. Step 9:

    

    Remove the pan from the heat, drain the water. Carefully, so as not to get burned, transfer the sausage to a dish and leave to cool for at least 2 hours in the cold. Cut and remove the packages from the cooled sausage.