Liver sausage

1 kg pork liver,

300 – 400 g fresh bacon (can be replaced with butter, pâté will do if there are no intestines),

2 eggs,

2 slices of cake,

2 onions, nutmeg,

pepper, salt to taste.

 

Soak the liver in cold water or whey for several hours, then cut it into pieces, pour cold water over it and boil for 15-20 minutes so that no blood is visible when you cut the liver. To make the liver taste milder, drain the hot water from the liver 2-3 times before boiling and replace it with cold water. Chop the boiled liver, fry it with bacon and onions, and when it has cooled, grind it twice with the cake soaked in milk. Then squeeze the liver mass well, adding a little broth. Add raw eggs, ground pepper, nutmeg, salt and bacon cut into long pieces to it. The mass should not be solid. Shake it loosely into the cleaned large pig intestines, tie the ends and cook very slowly for 15-20 minutes in salted water. If you are making pâté, fry it again, put under pressure, Keep cold. Remove the sausages from the pot and cool them down between two boards. Before serving, cut them into slices, peel off the skin and arrange them in rows in a shallow dish.

When making liver sausages, you can add boiled minced pork, veal, beef or poultry meat, which should make up about a third of the weight of the liver. You can also add boiled minced tongue, kidneys or heart to liver sausages.

Author: admin

Recipe category: Snacks"