Homemade liver sausage in a bag
Description
It works both for special occasions and for everyday meals. The sausage from this recipe can be served simply with fresh vegetables, or on bread with a lettuce leaf and herbs. It slices beautifully and holds its shape well, making it very convenient to take to work. A great alternative to store-bought sausage for breakfast sandwiches. Be sure to try making it—feed your loved ones something healthy and delicious. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list. I have chicken liver, but you can use any other kind. Rinse the liver and pat it dry; if necessary, remove all membranes. Chicken liver usually only needs to be rinsed.
- 2
Step 2
Pass the liver through a meat grinder.
- 3
Step 3
Add the beaten eggs, semolina, starch, pressed garlic, salt, and ground pepper to taste. You can add any of your favorite spices.
- 4
Step 4
Mix.
- 5
Step 5
Add the fatback, cut into small cubes. To make the fatback easier to cut, it should be partially frozen. For this sausage, you can use the simplest fatback—there is no need for attractive, thick pieces with distinct layers. It is enough to choose fresh fatback. Moreover, you do not even need to pay attention to the rind: whether it is tough or soft does not matter in this case.
- 6
Step 6
Mix everything well until you have a smooth, homogeneous mixture. Now, before we move on to the next step, a few words about the bags. The original recipe uses only cellophane bags; I have bags and an oven bag. You can make it either way. ✨
- 7
Step 7
Pour half of the liver mixture into a roasting bag, tying it securely at the bottom to prevent leaking. For convenience, I place the bag in a wide one-liter jar.
- 8
Step 8
Carefully squeeze the air out of the bag and tie it. Repeat the process once more.
- 9
Step 9
Now place these "gift pouches" into a bag, squeeze out the air again, and tie it tightly once more. If you are using only cellophane bags, it is best to repeat the procedure one more time to be sure.
- 10
Step 10
Lower the prepared pieces into a pot of cold water. The water should almost completely cover them.
- 11
Step 11
Cover with a plate on top so they don't float (you can place a small weight), leaving the "ears" on the outside, and after it comes to a boil, cook over low heat for about 1.5 hours. If you are using beef liver, increase the cooking time to 2 hours.
- 12
Step 12
Homemade liver sausage in the bag is ready. First, let the sausage cool to room temperature without opening the packaging, then refrigerate it for a couple of hours. The sausage turns out incredibly delicious — firm in texture, tender in flavor, and easy to slice.
- 13
Step 13
Done. Serve with fresh herbs.