Liver sausages with rice
Description
The dish is prepared without unnecessary complications. Liver sausages can be made not only with rice, but also with buckwheat, millet, or semolina. You can adjust the amount of rice to your taste—I found 150 g to be just right; the sausages turned out neither greasy nor dry, perfectly balanced and very delicious! Be sure to try making them; I hope you'll enjoy it! I used 3.5 meters of pork casings. I baked them in two pans: one large (shown in the photo) and one slightly smaller. I ended up with a lot of sausages! Good luck! The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients and casings for the sausages. Grind the pork into minced meat. Soak the casings in water, then simply rinse off the salt.
- 2
Step 2
Sauté the onion until soft in a small amount of vegetable oil.
- 3
Step 3
Place the liver in the blender bowl and pour in the cream. Blend.
- 4
Step 4
Gradually add the pork mince to the liver. Continue grinding.
- 5
Step 5
The mixture turns out smooth and tender.
- 6
Step 6
Add milk, fried onion, salt, spices, and blend again.
- 7
Step 7
Boil the rice until half-cooked, then add it to the liver mince.
- 8
Step 8
Mix well, the filling is ready!
- 9
Step 9
Wash the casings thoroughly; to make it easier to slide them onto the nozzle, run a stream of cold water through them. Also moisten the nozzle with water.
- 10
Step 10
Fill the casings with the stuffing, tie or twist them at intervals. Grease the baking dish well with vegetable oil, place the sausages in it, and bake in the oven for 1 hour at 200-180 degrees.
- 11
Step 11
The sausages are ready. Let them cool in the mold, then serve warm. Enjoy!