Home liver sausage from the oven, which can be given to children and spouse

Shop liver sausage has a terrible taste and smell. Everyone knows that. All because of industrial manufacturing and the cheapest products. But liveryWith the right recipe, it’s a different matter.



After all, you determine the quality of the ingredients, do everything with your soul and do not shove chemicals, preservatives and other nonsense into the final product. The taste is excellent, the quality and the benefit. Try it and you won't regret it.

Homemade liver sausage Ingredients

• 600g chicken ventricles
• 600g chicken hearts
• 500g chicken liver
• 500g chicken fillet
• 200g pork brisket
• garlichead
• 36g sea salt
• 1 tbsp black and white pepper
• sausage

Preparation

1. Clean the chicken guts of veins and films. Use your knife carefully. Then rinse. Garlic, onions, guts and brisket grind into minced with a meat grinder. Then mince salti and pepperchi. Mix your hands to uniformity.
   
   
   
2. If necessary, soak and thoroughly wash the sausage shell. Inflate it, so you will know for sure if there are holes and cracks in it. Now insert a special nozzle for sausages into the meat grinder and twist the shell on it.
   
   
   
3. It's not too tight, you gotta try, start a minced shell. Take a little to make the raw sausage a little flat. This is less likely to break it later. Tie the ends of the shell with strings. And in the middle, you also need to tie for better protection.
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4. Put wooden sticks or a special stand on the pan so that the sausage does not touch the bottom. Heat the oven to 250 degrees and put the sausage inside. After 40 minutes, turn your product over so that it is covered with an appetizing crust on both sides. Check for readiness with a wooden match.
   
   
   

Don't try the sausage. Let her cool and distribute all the juices evenly. Your patience will be fully rewarded when a barely warm product can be cut into pieces. The aroma will only increase, and you will feel the smell of real, fresh homemade liver sausage. Store analogues have nothing in common.



Some craftsmen add to the recipe more lard, cut into pieces, or hard cheese. You can do as you please, gastronomic experiments develop the imagination and skills of the cook.