Homemade hepatic sausage

Currently, meat and sausage manufacturers offer a wide range of products. Modern housewives just need to make their choice and purchase this or that ready-made sausage product in the meat department of the nearest grocery store. However, real connoisseurs and foodies know that even the highest quality mass-produced product can never compare with sausages made at home.

It is worth noting that the manufacture of homemade sausages is an important and integral part of the Slavic culinary tradition. Until now, the rural population in all regions of the country produces various types of homemade sausages both for their own consumption and for sale.

Homemade sausage products significantly exceed the store version in taste and consumer characteristics, primarily due to the high-quality composition of the initial ingredients used in the preparation of the dish. Various types of sausage products can be made at home. However, such varieties as livery and liver sausage have long been especially popular.

Homemade liver sausage refers to rather light and not expensive cooking products. It is also worth noting that the composition of homemade liver sausage will lack various food additives, which are overwhelmingly contained in modern sausages. Homemade liver sausage will not contain preservatives or flavor enhancers, such a sausage product can be used without fear in the diet of people of all ages.

In order to prepare homemade liver sausage, the following ingredients will be needed: liver of pets or birds, lard or speck, chicken eggs, onions, flour, garlic, spices and spices to taste, as well as salt. Usually, ground allspice, salt and coriander are used as spices in the process of making liver sausage.

Before starting the manufacture of homemade liver sausage, you should prepare all the ingredients provided for by the recipe of the dish. The liver is washed and passed through a meat grinder together with onions and garlic. Add fresh or salty lard to the resulting liver mass, you can use speck. Then we add spices, spices and salt, as well as flour.

All ingredients should be thoroughly mixed, and then put the resulting mince in a regular plastic bag. For confidence, you can use several bags, since you need to place the liver mass in water and cook for about 2 hours. Under the influence of temperature, minced meat in a tightly closed plastic bag turns into homemade liver sausage.