Chicken Giblet Liver Sausage
Description
This aromatic, juicy sausage can be served on weekdays, at a festive table with any side dishes, or as a standalone dish. You can prepare it in advance and keep it in the refrigerator, slicing it just before serving. You can also freeze the prepared sausage in the freezer for when you are short on time. Serve the appetizer with your meal.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the chicken hearts and liver; remove veins and membranes. Rinse the intestines, checking for any holes.
- 2
Step 2
Pass the chicken hearts and liver through a meat grinder. Peel the onion and garlic, rinse them, and pass through the meat grinder together with pieces of skinless fatback.
- 3
Step 3
Add salt and ground black pepper to the bowl and thoroughly mix the prepared filling.
- 4
Step 4
Stretch the washed intestine over a sausage-making nozzle or the cut-off top of a plastic bottle. Tie off one end and pierce it several times with a pin so the casing does not burst when filled with the stuffing. Stuff it with the prepared filling, pricking any spots where air collects. Do not pack the casing too tightly—the finished piece should be almost flat; otherwise it will swell and burst during baking. Tie off the remaining end of the intestine with string. If desired, you can divide one casing into several pieces; in that case, cut it and tie off both ends.
- 5
Step 5
Grease the pan with oil and preheat the oven to 180 degrees. Place the prepared item in the container and put it in the oven. After about 15–20 minutes, remove the pan and pierce the prepared item in many places with a needle so the fat drains out; otherwise it will burst.
- 6
Step 6
Bake the sausage for another 25–30 minutes until golden brown, turning it over to the other side.
- 7
Step 7
Remove the mold with the sausage and let it cool slightly so it slices well. Cut the dish into pieces and arrange on a plate. Serve with sauces or vegetables.