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Liver sausage at home
Homemade liver sausage has nothing in common with store-bought. Only natural by-products and spices are used in its preparation, and it contains no emulsions, thickeners, or preservatives.
To achieve a juicy consistency and perfect taste, the main ingredients (beef lung and heart) are diluted with pork fat, and these components are boiled until ready. Any liver (chicken, pork, or beef) is added to the mince raw, which makes the product especially tender. The correctly calculated amount of salt, spices, and garlic complete the ideal formation of taste properties.
Ingredients
Show ingredients
- beef lung – 575 g;
- pork heart – 2 pcs. (875 g);
- chicken liver – 900 g;
- pork fat – 400 g;
- rock salt – to be calculated later;
- freshly ground pepper – 1.5 tsp;
- garlic – 1/2 large head.
To form the sausage, either a collagen casing or natural pork intestines are needed. In this example, a 3-meter long collagen casing with a diameter of 38 millimeters was used.
Preparation
- Prepare the ingredients. Various by-products can be used in liver sausage, and their quantity is conditional. The main thing is that it contains fat, and the liver is not pre-boiled.
- Cut the lung into 2-3 large pieces. Place them along with the fat and heart into a large pot.
- Pour water over everything and bring to a boil. The lung will tend to float to the top – it should be pressed down with a lid. As foam forms, collect it with a spoon or skimmer. Do not salt the water. Boil the by-products for 50 minutes.
- After cooling, cut the large pieces into smaller ones that can be easily fed into the meat grinder. The raw chicken liver does not need to be cut, but if using pork or beef liver, it should also be cut.
- Then grind everything into a large bowl using a fine grinder plate.
- Soak the collagen casing in brine for 5 minutes (one tablespoon of coarse salt per liter of water). Rinse the pork intestines under running water.
- Squeeze the garlic into the mince.
- Salt. To determine the needed amount of rock salt, weigh the prepared mince. 20 g of coarse salt is used per 1 kilogram. In this example, the total weight was 2083 grams, accordingly, 41 grams of salt will be used.
- Add pepper.
- Mix everything thoroughly.
- Attach the special sausage attachment to the meat grinder. Stretch the casing over it and start filling the middle with the mince, tying the tip with cotton string. Do not pack the intestines or collagen too tightly – the sausage should be soft, it will firm up during cooking.
- Fill all the casings – they can be tied in the middle, or made small.
- Next, use a thick needle to make several punctures all over the surface of the casing, so it does not burst during heating and air bubbles can escape on their own.
- Place the preparations in a pot and fill with cold water.
- Turn the stove to a low heat – the sausage should warm up gradually and evenly. Do not salt the water and do not bring it to a boil. After the temperature reaches 80 degrees (small bubbles will form at the bottom, which is almost boiling, but not quite), boil the loaves for exactly 1 hour.
- The homemade liver sausage is ready. It needs to be cooled. Homemade liver sausage has a perfect taste, so it can be eaten both warm and chilled. It is very tasty to brown a few loaves in a pan and then cut into pieces. The sausage can be served with any side dish or simply with fresh vegetables and bread. Moreover, it is also a budget-friendly option for a meat appetizer.
