Homemade liver sausage

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for cooking homemade liver sausage.

2. Step 2:

   

   Wash the natural gut from the salt from the outside and inside, soak in warm water. Depending on the type and treatment of the intestines, the soaking time may vary. Therefore, look at the instructions attached to them.

3. Step 3:

   

   Wash and dry the liver, remove the streaks and film. Cut into pieces, put in a blender bowl. Liver for sausage can be taken absolutely any, but with chicken it turns out much more tender.

4. Step 4:

   

   Peel the onion, finely chop. Pour vegetable oil into a frying pan and heat it up. Put the chopped onion and fry over medium heat for 7-10 minutes until soft. Allow to cool slightly and add to the bowl to the liver. Onions can be taken not only with onions, but white, shallots are perfect.

5. Step 5:

   

   Punch everything until smooth so that the sausage turns out tender.

6. Step 6:

   

   Wash the egg in warm water and break it into a bowl and only then add it to the liver mass. This is necessary to make sure that it is fresh, because if you break a spoiled egg into the liver, you will have to throw everything away.

7. Step 7:

   

   Cut the fat into small cubes and add to the mass. To make the lard easier to cut, put it in the freezer and let it freeze a little. It is easy to cut hard.

8. Step 8:

   

   Add semolina, semolina of small varieties is best, ideally semolina. With it, the sausage turns out to be more tender and homogeneous.

9. Step 9:

   

   Pour in the milk. Milk can be taken of absolutely any fat content, the main thing is that it is natural.

10. Step 10:

    

    Add salt, black pepper and grated garlic to the bowl with the liver mass. Mix everything well. Of course, you can put other spices, but they should not interrupt the natural taste of the liver. Let stand for 10-15 minutes for the semolina to swell. Turn on the oven to preheat to a temperature of 180 degrees.

12. Step 11:

    

    At the prepared intestine, tie one end into a knot and tighten it well.

13. Step 12:

    

    You can fill the gut with a meat grinder with a special nozzle. But not everyone has one, so you can do it very simply. Take an ordinary plastic bottle and cut off the top. Remove the stopper and put the other end of the intestine on the neck.

14. Step 13:

    

    Now spoon the liver stuffing into the improvised funnel. It is quite liquid, so it flows calmly inside.

15. Step 14:

    

    Fill the whole length with minced meat and tie the second end. Do not try to stuff it tightly, otherwise the sausage will burst when cooking. Although it won't make it any worse.

16. Step 15:

    

    Make sausage until all the liver stuffing is finished.

17. Step 16:

    

    Cover the baking sheet with baking paper or a silicone mat. Brush it with vegetable oil and put the liver sausage. Lubricate it with oil.

18. Step 17:

    

    Put the baking sheet in a hot oven and bake for 30-35 minutes. Remove the sausage from the oven and cool.

19. Step 18:

    

    Slice the liver sausage and serve.

20. Step 19:

    

    Bon appetit.