Despite the fact that liver sausage is the cheapest of the sausages, it contains more nutrients than many expensive ones. And besides, it is much easier to prepare it at home.
Liver sausage has been a cheap, simple and tasty food since Soviet times, which has become more dismissive over time, and many people now perceive it as food for cats and dogs. Meanwhile, from budget snacks, it is almost the most nutritious and rich in nutrients.
Sausage is prepared from the liver, that is, ground animal entrails: stomach, lungs, kidneys, heart, spleen. By itself, the liver is great for meat soups, but when cooking sausages, both industrial and at home, it needs to be boiled for about 2 hours. If it contains hard skins and veins, the time should be increased to five. And all because animal insides are a favorable environment for the development of bacteria that are pathogenic for humans.
The broth in which the liver was brewed is highly recommended for consumption due to the content of collagen - an extremely important protein for bones and joints.
The main component of high quality liver sausage is the liver - it must contain at least 30%. First of all, it is thanks to her that this inexpensive product is so rich in nutrients. Liver sausage of the highest grades, also called pate, contains most of the B vitamins, phosphorus, sodium, potassium, magnesium, iodine, fluorine, and is also one of the most iron-rich foods.
An interesting fact: for the preparation of liver sausage of the highest grades, mainly pork and veal liver is used, and for the lower varieties, bovine is usually used.
In addition to useful substances, liver sausage also contains those that can have a negative effect on health. It contains a lot of indigestible fats and cholesterol, which can contribute to the formation of atherosclerotic plaques. With pancreatitis and gallstone disease, the use of sausage is categorically contraindicated due to the likelihood of exacerbation of the disease. Also, people with diseases of the gastrointestinal tract should refuse it.
You can distinguish premium liver sausage from low-quality sausage by color - high-quality products usually have a clearly darker color.
There are two ways to make liver sausage at home. With the cold method, meat products are cooled to zero temperature immediately after cooking, and with the hot method, they are not cooled at all. In both cases, broth is added to the meat, with a hot method its temperature should reach 80 degrees, with a cold one - from 15 to 20. After that, the liver is wrapped in the intestines, but with a hot method of cooking it is boiled again (from 30 minutes to an hour), and then sharply cooled under a tap with cold water for 20-30 minutes or immersed in ice for a little less time.
In order for the sausage to have the best taste, it is necessary to add spices to it during cooking. For 5 kg of liver, there should be 100 g of salt and 1-2 fried onions. At the same time, it is advisable to add ¼ spoonful of black ground pepper.
