Instructions for cooking livery boiled sausage

Today's edition. "Site" So I decided to talk about it. How to make a livery sausage from pork liver and cheeks at home. Even if you are skeptical about this product, our recipe will forever change your opinion about livery sausage!

By the way, it is best to serve homemade liver sausage to the table, having previously roasted so that it acquires an even more appetizing blush color.





Liver sausage recipe Ingredients

• 500g pork liver
• 500g pork cheek
• 15g salt
• 20g onion
• 0.5g white pepper
• 0.5g sweet pepper
• 1 tsp vegetable oil
• beefworm

Preparation

1. First, fill the liver with cold water and leave to stand for an hour. Then wash it thoroughly, clean it of everything superfluous and cut it in small pieces.
   
   
   
   
2. After that, we begin to clean the cheeks. After you clean the cheek of the skin and glands, also cut it with pieces like the liver.
   
   
   
   
3. Take a medium-sized pan and heat the water to a temperature of 95 degrees.
   
   
   
   
4. Place the sliced liver and cheek in a pot of water and blanche for 20 minutes on a small fire. 191714
   
   
   
   
5. Cool the raw materials and grind the cheek with the liver separately from each other with the help of a meat grinder. Then move the liver mince into a blender and grind again. To achieve the desired consistency, spend at least 3 minutes on this stage.
   
   
   
   
6. Peel the onions, cut the cubes and roast in vegetable oil.
   
   
   
   
7. Then add to the blender crushed cheek, salt, pepper, roasted onions and whip the ingredients for another 4 minutes.
   
   
   
   
8. Ready minced stuffed tightly in beef cherry, form sausages of the same length up to 30 cm and tie tightly with a rope.
   
   
   
   
9. Now we move on to cooking. Prepare a pot of water heated to 80 degrees, place sausages in the water and boil them for half an hour, maintaining the same water temperature. Prepare the ice water a few minutes before you're ready. Move the sausages into cold water immediately after cooking.
   
   
   
   
   
   

Done! It remains only to wait until the sausages are completely cooled, take them out of the water and move them to the refrigerator.

Although the process of cooking homemade sausage is quite laborious, the result of cooking fully justifies the forces expended on it. After all. livery It tastes ten times better than the store. It is worth one day to try to cook it yourself to see this personally.