Homemade liver sausage
Description
The recipe won’t take much time. Such a simple homemade liver sausage recipe, it seems to me, will appeal even to those who wrinkle their noses in disgust at the sight of store-bought liver sausage and call it “only fit for dog food.” That is probably fair enough—it costs suspiciously little, and it’s unclear what additives go into it. In short, only this classic homemade liver sausage recipe will finally let you discover how delicious liver sausage can be when it is prepared properly. Serve the appetizer to the table.
Instructions
- 1
Step 1
1. So, first we’ll pre-boil the offal until fully cooked. I boiled the liver, lungs, kidneys, and heart.
- 2
Step 2
2. Pass it through a meat grinder once or twice with the addition of onion. When the mixture is homogeneous, add the eggs as well and grind again until smooth.
- 3
Step 3
3. Add sour cream, salt, and various seasonings to your taste. Mix thoroughly once again.
- 4
Step 4
4. Stuff the cleaned casings with this mixture; the size of the sausages is up to you. Boil them for at least half an hour, or longer, over low heat.
- 5
Step 5
5. Drain, let it cool slightly, and then do as you like: fry it, bake it, or serve it boiled. I baked it for 2 hours at 160 degrees. Good luck!