Buckwheat and Chicken Liver Sausage
Description
A tasty appetizer for any gathering. Liver sausage is very delicious served with sour cream or thick classic yogurt, ketchup, or other sauces. If desired, you can bake, fry, or boil it, but be sure to pierce the preparation after the first 5–10 minutes of cooking so it does not burst.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the chicken liver in water, remove the gallbladders and membranes. Peel the onion and garlic, then rinse them.
- 2
Step 2
Rinse the buckwheat groats and boil them in water for about 15 minutes over medium heat. Drain the liquid.
- 3
Step 3
Pass the chicken liver through a meat grinder fitted with a fine plate, together with chopped onion, fatback, and garlic, into a deep bowl.
- 4
Step 4
Season the ground meat, pepper it, and add the cooked buckwheat. Mix everything together carefully.
- 5
Step 5
Rinse the casings in water, filling them inside as well, to make sure there are no holes. Stretch one end of the casing onto the funnel attachment and tie the other end with string. Prick it several times with a pin or needle so the casing does not burst when filled with the stuffing. Stuff the casing with the prepared liver mixture, but not too tightly, or the sausage will burst during baking or boiling. Tie off the end with string and refrigerate the preparation for at least 2 hours.
- 6
Step 6
Grease the pan with vegetable oil and place the sausage in it. Preheat the oven to 180 degrees and put the pan with the preparation in the oven. After 10–15 minutes, pierce the sausage in many places with a skewer to release air and juices so it does not burst. Bake the sausage for about 40 minutes, turning it occasionally and piercing it with a needle. The preparation will shrink by about two to three times.
- 7
Step 7
Remove the finished sausage from the oven and let it cool slightly before serving.
- 8
Step 8
Slice the sausage and serve with bread, sauces, and garnish.