Homemade liverwurst sausage is the best alternative to the factory-cooked sausage. It is rich in a large number of useful micro and macro elements, as it is prepared from natural products.
It is necessary
-
- veal liver - 1 kilogram;
- pork lard - 1 kilogram;
- eggs - 2 pieces;
- white bread - 1/2 loaf;
- cream - 1 glass;
- milk - ½ liter;
- onion - 1 head;
- English pepper - 10 grains;
- cloves - 3 pieces;
- cardamom - 3 grains;
- nutmeg - ½ piece;
- salt to taste;
- intestines.
Instructions
Step 1
Carefully remove the film from the liver, cut it into strips 1-1.5 centimeters thick, put in a cup and fill with milk. Leave it for a day.
Step 2
After this time, remove the liver from the milk and rinse well in cold water.
Step 3
In a saucepan, dissolve half of the lard, put the pieces of liver there and put on the fire, boil until the liver is completely ready. During the boil, make sure that the liver is not too reddened. When all the pieces are ready, remove them from the bacon and pass through a meat grinder.
Step 4
Also grind the remaining unmelted bacon and the loaf soaked in cream in a meat grinder and combine with the liver.
Step 5
Salt the resulting mass, beat in 2 eggs, add pepper and cloves.
Step 6
In the lard in which the liver was fried, fry the finely chopped onion until golden brown and add to the liver mass together with the lard. Mix everything thoroughly and place in a cold place so that the minced meat can cool well.
Step 7
Grind English pepper, cloves, cardamom and nutmeg in a mortar, sieve through a sieve, add to the minced meat and stir.
Step 8
Examine the intestines carefully to make sure there are no tears, clean and rinse in warm water.
Step 9
Install a metal tube on the meat grinder, on which gently pull the intestine.
Step 10
Minced meat, entering through the tube into the intestine, will gradually fill it. As the gut, which is full of minced meat, slides off the tube, tie it up and cut it off.
Step 11
When the sausage is ready, pierce the intestine with a needle in several places so that it does not burst during cooking. Then dip the required amount of sausage in boiling water and boil for 5 minutes, then carefully remove, dip in ice water and place in the cold. After 30 minutes, rinse each sausage with your hands. If she suddenly looses, then bandage her again.
