With a huge selection of sausages in stores, homemade sausage does not become less popular, despite the high price. In the villages, residents with livestock still make sausages for their families and for sale. Moreover, not one type of sausage is prepared, but several - liver, liver, blood and meat. This is all very tasty and, most importantly, natural. The easiest way to make liver sausage is try.
It is necessary
-
- beef
- pork or chicken liver - 500 g;
- pork fat - 200 g;
- large onions - 3 pieces;
- egg - 5 pieces;
- semolina - 2 tablespoons;
- milk - 3/4 cup;
- salt to taste;
- ground black pepper - to taste;
- nutmeg - to taste;
- pork intestines are thin.
Instructions
Step 1
Finely chop the onion, pass the bacon through a meat grinder. Fry all the onions in lard, taking 3-4 tablespoons of it.
Step 2
Grind the fresh liver and toss with the bacon in a large bowl. Put the eggs in there, add semolina and milk, salt and pepper, if you want, add a little nutmeg grated on a fine grater. Stir the minced meat well.
Step 3
Thoroughly rinse the small intestines of pork in water with the addition of vinegar, then, turning them inside out, scrape off the inner layer of fat with the blunt side of a knife, and then rinse again. The guts are ready to be filled with minced meat.
Step 4
Fill the intestines with minced liver with the help of a special nozzle on the meat grinder, loosely, since the semolina in them will swell when baking the sausage. Make small sausages by bandaging the intestine every 15-20 cm.
Step 5
Place the liver sausages on a greased baking sheet, pierce each with a large needle in several places and place in the oven for half an hour. Bake at 200 degrees. Serve the sausages warm with buckwheat porridge or tomato and cucumber salad.
