Homemade Liver Sausage
Description
A tasty appetizer for any gathering. The beauty of homemade sausage is that you know exactly what it's made from. If you have casings and a meat grinder with a special attachment, that will make the job much easier. Don't stuff the casings too tightly, or they will burst during cooking. To make filling through the attachment easier, insert a wooden skewer between the attachment and the casing so excess air can escape freely. But even without them, you can make sausage using a bag and plastic wrap. To do this, transfer the minced meat into a bag, shape it into a sausage, and secure it with plastic wrap. If you want a more uniform texture, run the minced meat through a blender again or push it through a sieve. You can choose spices to your taste. If you don't have a multicooker, you can also make the sausage simply on the stovetop. Bring water to a boil, reduce to the lowest heat, and place the sausage in. Don't cover with a lid.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Wash the liver and cut it into pieces. Peel the onion and garlic and chop them as well.
- 3
Step 3
Pass through the meat grinder twice using the fine die.
- 4
Step 4
Add the semolina, lard cut into small pieces, cream, eggs, spices, and salt.
- 5
Step 5
Mix and leave for 15 minutes.
- 6
Step 6
Tie one end of the casing with string. Fill it with the stuffing and tie the other end.
- 7
Step 7
Pour boiling water into the multicooker, add salt, a bay leaf, and allspice. Pierce the sausage in several places with a toothpick. Place it in the bowl, set t=80, close the lid, and cook for 40 minutes.
- 8
Step 8
Remove the sausage, let it cool, slice, and serve.
- 9
Step 9
The appetizer is ready. Serve at the table.