Homemade Offal Sausage
Description
Suitable for both special occasions and everyday meals. The sausage turns out not only tasty but also hearty, since it contains buckwheat groats. This dish can be taken along on an outdoor outing, picnic, or trip. You can freeze the preparation at the stage of stuffing casings with the filling. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the heart and liver in water, then soak them for 1–2 hours in cold water to remove the bitterness from the liver. Then trim away the tendons and membranes, and cut out the tough blood vessels.
- 2
Step 2
Rinse the buckwheat in water, pour it into a pot or cauldron, add hot water (approximately 200 ml), and cook the grain over moderate heat until almost done. Let cool slightly.
- 3
Step 3
Cut the offal and fatback into medium-sized pieces and run them through a meat grinder fitted with a fine-hole plate. Add salt to the minced meat. It is better not to add black pepper or garlic, as they will give the sausage an extra bitterness.
- 4
Step 4
Add the boiled buckwheat to the minced meat and mix it thoroughly. The buckwheat porridge will absorb the bitterness of the liver, and the sausage will turn out delicious.
- 5
Step 5
Rinse the casing and stretch it over a special sausage-making attachment or the cut-off neck of a plastic bottle. Tie off the end of the casing with string and pierce it along its length with a needle so air can escape. Carefully fill the casing with the meat mixture, but not too tightly, as the filling expands considerably during boiling and may burst the casing! Tie off the end of the casing and pierce any air pockets with a needle. Place the sausage on a plate and refrigerate for at least 3–4 hours so it can rest.
- 6
Step 6
Then remove the sausage and let it warm to room temperature for 1 hour. Place it in a kazan or pot, pour in cold water, and simmer over the lowest heat for about 1 hour, piercing the preparation with a needle along its entire length during cooking to release air.
- 7
Step 7
Remove the cooked sausage from the broth, let it cool slightly, and slice into rounds for serving.