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Homemade sausage, Tutyurma Tatar, is made from lamb, beef, or chicken offal with the addition of rice. Pork intestines are loosely stuffed with minced meat (actually, "Tutyurma" translates as "stuffed," "filled") and cooked to readiness in non-boiling water (approximate temperature 85-87 degrees).
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Spicy and colorful dish, kuchmachi in Georgian style, is made from chicken offal, and the composition can include either one by-product or several (gizzards, hearts, liver).
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For this recipe, you need exclusively beef liver. Cut into strips, it is first sautéed with onions, and then braised in a sour cream and mustard sauce. This is how the liver becomes soft and tender in the Strogonoff style.
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Among the variety of ways to prepare this offal, this recipe stands out from others with minimal time investment, as beef liver is fried with onions in a pan, and the pieces turn out to be extraordinarily tender inside, while the top crust becomes toasted and golden.
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Chicken hearts in orange sauce are a budget-friendly and tasty hot appetizer that is perfect for dinner or a festive table.
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