Liver and Egg Sausage
Description
A delicious appetizer for any gathering. Genuine, high-quality liver sausage is almost impossible to find on store shelves these days. If you want to try that very taste of appetizer that would remind you of your childhood, be sure to make it yourself in your own kitchen. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Rinse the pork intestines in water on both sides, rinse the meat and clean it of membranes and sinew, and trim the skin from the fat.
- 2
Step 2
Wash and trim the beef and pork, cut into large cubes, and place in a pot. Add the diced fatback (pork belly) to the same pot.
- 3
Step 3
Rinse the pork liver and cut it into pieces. Peel the onion, rinse it, and cut it into quarters. Add everything to the pot.
- 4
Step 4
Pour hot water over everything and simmer for about 25 minutes, watching to make sure the foam does not overflow the sides of the container. Remove it as soon as it starts to form.
- 5
Step 5
Then remove everything that has been boiled from the broth, but do not pour out the broth — you will use it to cook the sausage.
- 6
Step 6
Pass the boiled parts through a meat grinder together with the peeled garlic cloves, using the fine-hole attachment.
- 7
Step 7
Next, place half of the ground meat in a food processor or blender, beat in a chicken egg and pour in a little milk or broth, and add half of the salt and ground black pepper.
- 8
Step 8
Pulse everything on pulse mode for about 3–4 minutes. If needed, add a little more milk.
- 9
Step 9
Rinse the casing and stretch it onto a special sausage stuffing nozzle or the cut neck of a plastic bottle. Tie off the end of the casing and pierce it with a needle in several places. Fill with the prepared mince, but not too tightly, or the sausage will burst during boiling.
- 10
Step 10
Using threads, divide the sausage into portions. I'll say it again — they should not be packed too tightly!
- 11
Step 11
Heat the broth to 80 degrees and lower the sausage pieces into it. Poach over the very lowest heat for about 40 minutes, but in such a way that the surface of the broth does not even tremble or bubble! If the sausage floats to the surface, be sure to pierce it with a needle in several places to release the air.
- 12
Step 12
Then transfer the sausage to ice water to stop the cooking process, and afterward to the refrigerator for at least 2 hours. The fat in the sausage should firm up so the sausage slices well. Serve it chilled.