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Tutyrma
Appetizers

Tutyrma

60 min4 serv.21 февр. 2026 г.

Description

A tasty appetizer for any gathering. If you want to recall the taste of that Soviet liver sausage, make tutyrma. These Tatar sausages, despite their apparent complexity, are quick to make and yield quite a lot. They can be frozen and then cooked after thawing. They can be not only fried in a pan but also baked in the oven at 180 degrees until done. But in any case, they need to be boiled first. The appetizer is ready. Serve immediately.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all necessary ingredients for making Tatar tutyrma sausages.

  2. 2

    Step 2

    Step 2

    Rinse the rice thoroughly. Bring the water to a boil and salt it. Cook the rice until done, rinse, and drain dry.

  3. 3

    Step 3

    Step 3

    Wash the heart, lungs, and liver. Pat dry and cut into small pieces.

  4. 4

    Step 4

    Step 4

    Peel the onion, rinse it, and cut into small pieces.

  5. 5

    Step 5

    Step 5

    Pass everything through a meat grinder with a fine grinding plate.

  6. 6

    Step 6

    Step 6

    Add starch, salt, pepper, and an egg to the ground mixture. Mix everything thoroughly.

  7. 7

    Step 7

    Step 7

    Pour in the milk and mix everything again until smooth.

  8. 8

    Step 8

    Step 8

    Add the boiled rice.

  9. 9

    Step 9

    Step 9

    Mix the batter. It will be quite thin — that's normal.

  10. 10

    Step 10

    Step 10

    Prepare the lamb casings; mine are 36–38 cm in caliber, according to the instructions. Mine just need to be rinsed in warm water inside and out. Tie off one end of the casing and fill it, not too tightly. Tie off the other end. I filled mine using a meat grinder with a special attachment. This can also be done using a funnel.

  11. 11

    Step 11

    Step 11

    According to the rules, tutyrma is lowered into boiling, salted water while suspended. But that is rather problematic, so we will do it differently. Pour water into a pot, add salt, and bring to a boil. Then reduce the heat to a minimum, lower in the tutyrma, and use a spoon to keep it suspended. It should not touch the bottom or sides of the pot. Cook the sausage this way for 10–15 minutes. It is ready when it floats on the surface on its own.

  12. 12

    Step 12

    Step 12

    Remove the sausage and pat it dry.

  13. 13

    Step 13

    Step 13

    Pour oil into the frying pan and heat it. Fry the tutyarma in the pan on both sides over low heat, covered, until done. This will take about 15 minutes.

  14. 14

    Step 14

    Step 14

    Our Tatar sausage tutyrma is ready. Serve immediately or cold.

  15. 15

    Step 15

    Step 15

    The appetizer is ready. Serve at the table.