Home-made liverwurst is the best alternative to sausage which to prepare at the plant. It is rich with a large number useful micro and macrocells as she is preparing from natural products.
It is required to you
- gechenka veal – 1 kilogram;
- pork internal fat – 1 kilogram;
- eggs - 2 pieces;
- white loaf - 1/2 long loafs;
- cream - 1 glass;
- milk – ½ liters;
- onion – 1 head;
- the English pepper – 10 grains;
- carnation – 3 pieces;
- cardamom – 3 grains;
- nutmeg – ½ pieces;
- salt – to taste;
Instruction
1. From a liver accurately remove a film, cut it on strips 1-1.5 centimeters thick, put in a cup and fill in with milk. Leave for day.
2. Later this time take out a liver from milk and well wash out in cold water.
3. In a pan dismiss a half of lard, put pieces of a liver there and put on fire, you boil to full readiness of a liver. During boiling you watch that the liver strongly didn't blush. When all pieces are ready, take out them from fat and miss via the meat grinder.
4. Too crush the remained not kindled fat and the roll soaked in cream in the meat grinder and connect to a liver.
5. Salt the received weight, hammer 2 eggs there, add pepper and a carnation.
6. On fat in which the liver was fried fry small cut onions to a golden crust and together with fat add to hepatic weight. Carefully mix everything and put in a cold spot that forcemeat could cool down well.
7. Pound the English pepper, a carnation, cardamom and nutmeg in a mortar, sift through a sieve, add to forcemeat and mix.
8. Carefully examine a gut that on it there were no gaps, clean and wash out in warm water.
9. Install a metal tube on which accurately pull a gut on the meat grinder.
10. Forcemeat, coming through a tube to a gut it will gradually fill. As the gut filled with forcemeat slips from a tube, tie up it and cut off.
11. When sausage is ready, in several places puncture a gut with a needle that during cooking it didn't burst. Then lower the necessary amount of sausage in the boiling water and you boil within 5 minutes, then carefully take out, lower in ice water and take out on cold. 30 minutes later you promnit each sausage hands. If it suddenly is untied, then tie up it again.