Sokhta
Description
Incredibly delicious and juicy liver sausage is very easy to make. You can freeze it either as raw preparations or after boiling, reheating it in the microwave as a ready-made product. Notably, the mixture has no bitter liver taste — it is very tasty and appetizing! The main thing is not to stuff the lamb casings too tightly, otherwise the sausage will burst during cooking. Serve the appetizer at the table.
Instructions
- 1
Step 1
**Prepare the specified ingredients. Be sure to add fat so the sausage doesn’t turn out dry.**
- 2
Step 2
Rinse the liver, trim off the veins, cut into medium cubes, and place in a deep bowl.
- 3
Step 3
Cover with cold water and rinse, washing away all the blood. Repeat several times. Then cover again with cold water or milk and soak the liver for about 30 minutes to remove the bitterness.
- 4
Step 4
Meanwhile, rinse the rice in cold water several times, transfer it to a pot, cover with boiling water, and cook for about 15 minutes until parboiled. Let cool.
- 5
Step 5
Drain the liquid from the container with the liver slices, and grind the liver through a meat grinder into a deep bowl.
- 6
Step 6
Lightly freeze the lard or fat, cut into small cubes, and add to the mixture.
- 7
Step 7
Add the cooled rice, and salt and pepper everything.
- 8
Step 8
Peel the garlic cloves, rinse them in water, and press them into a container. Gently mix everything together and place the container in the refrigerator for 2–3 hours so the garlic aroma permeates the entire mince.
- 9
Step 9
Rinse the casings, running water through them to check for holes. Then stretch a casing over the special sausage-making attachment for the meat grinder. You can cut off the neck of a plastic bottle and stretch the casing over it. Tie the edge of the casing with string—do not tie the casing itself—the knot will come undone when stuffing. Fill the casing with the filling, pricking air pockets with a needle.
- 10
Step 10
You can make a sausage spiral, sausages, or sausage rings—whatever you prefer. But don’t stuff the casing too tightly, or it will burst during cooking! You can freeze the sausage preparations, but before cooking, be sure to put them in the refrigerator for 2–4 hours so the filling “settles” and you can prick any air pockets.
- 11
Step 11
Place the preparations in a kazan or a pot, pour in cold water, and bring to a boil. Then reduce the heat to the lowest setting and simmer the sokhta for about 40 minutes, piercing the sausage with a needle from time to time to release the air.
- 12
Step 12
Place the boiled sausage on a plate and let it cool.
- 13
Step 13
Cut the cooled sochta into serving-size pieces and serve with assorted sauces.