At the huge choice of sausages in shops, home-made sausage doesn't become less popular, despite the high price. In villages still the inhabitants having the cattle in economy do sausage for family and for sale. And cook not one type of sausage, and a little - liver, hepatic, blood and from meat. All this is very tasty and, the main thing, naturally. It is the simplest to make liver sausage, try.
It is required to you
- beef
- pork or chicken liver - 500 g;
- lard - 200 g;
- onions large - 3 pieces;
- egg - 5 pieces;
- semolina - 2 tablespoons;
- milk - 3/4 glasses;
- salt - to taste;
- the black pepper ground - to taste;
- nutmeg - to taste;
- guts pork thin.
Instruction
1. Small cut onions, miss fat via the meat grinder. Roast all onions on fat, having taken its 3-4 tablespoons.
2. Turn a fresh liver via the meat grinder and mix with fat in a big bowl. Produce eggs there, add semolina and milk, salt, pepper if you want, add the nutmeg which is a little grated on a small grater. Well mix forcemeat.
3. Carefully wash out thinporkgut in water with addition of vinegar, then, turning them inside out, the back of a knife scratch out an inside layer of fat then wash out once again. Guts are ready for filling by forcemeat.
4. Fill guts with liver forcemeat by means of a special nozzle on the meat grinder leaky as semolina in them will inflate when roasting sausage. Make small sausages, перевязывя a gut through 15-20 cm.
5. Lay liver sausages on the baking tray greased with fat, puncture with a big needle everyone in several places and put in an oven for half an hour. Bake at a temperature of 200 degrees. Serve sausages warm with buckwheat cereal or tomatoes and cucumbers salad.