Homemade liver sausage in a bag

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Prepare all the necessary ingredients. Which liver to take - pork, beef or chicken - choose for yourself. Since it has a very short shelf life, be sure to check the expiration date on the packaging. The lard must be fresh, without skins. You can take lard with a meat layer. Take premium flour, eggs - C0. You will also need 2 plastic bags (but prepare more), cling film and rope (string).

2. STEP 2

   

   Cut the lard into pieces and grind in a meat grinder using a grid with medium holes. This way the finished sausage will come out with pieces of lard.

3. STEP 3

   

   Peel and rinse the garlic. Peel the onion, rinse and cut into 4 pieces so that it is convenient to lower them into the meat grinder receiver. Rinse the liver well under running water. If you took beef or pork, cut into small pieces so that they fit into the meat grinder receiver. Without changing the grate, first twist the liver in the meat grinder, followed by the onion and garlic. The onions and garlic will push the crushed liquid liver out of the meat grinder.

4. STEP 4

   

   Wash raw chicken eggs with soap and dry with a towel. Take a large deep bowl. Place the twisted lard, liver with onions and garlic into it, add salt and pepper, break the eggs. Sift the flour to prevent impurities from getting into the sausage. Add half the required amount of flour.

5. STEP 5

   

   Mix the resulting sausage mince thoroughly. Since flour of the same type, but from different manufacturers, can have different properties, this is reflected in the thickness of the minced meat. Therefore, add the rest of the flour in small portions until you achieve the desired consistency. The minced meat should be quite liquid, like yogurt.

6. STEP 6

   

   Proceed to forming the sausage. Take a plastic bag and make a knot in the place where the bottom is. Carefully transfer the minced meat into the bag. I did this with a small ladle. Release the air from the bag and tie a knot at the other end of the bag.

7. STEP 7

   

   Wrap the resulting “candy” in cling film or another bag to strengthen the structure of the sausage. Take twine or thick thread. It should be made of a material that will not dissolve in boiling water. Tie a knot on one tail, pull the thread along the sausage, tie a knot on the other side. Drag it lengthwise and crosswise a few more times, forming a sausage.

8. STEP 8

   

   Take a large pan so that the sausage can be placed in it freely. Dip the resulting sausage into it, fill it with cold water, and cover with a lid. To boil water faster, turn the heat up to high. Once the water boils, reduce the heat to medium and simmer for 1 hour.

9. STEP 9

   

   Remove the pan from the heat, drain the water. Carefully, so as not to burn yourself, transfer the sausage to a plate and leave to cool for at least 2 hours in the cold. Cut and remove the packages from the cooled sausage.

Comments on the recipe

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27.12.2023

4.9

I prepared the sausage according to your recipe - I doubted it until the last moment. What’s especially embarrassing is that when you take it out of the pan, it feels soft to the touch (but judging by the ingredients, I wasn’t worried, I thought at least it would turn out to be a pate). But overnight in the refrigerator everything froze to a dense sausage, so you can actually serve it on the table and for sandwiches to take with you. But there is one thing - the cling film that I had already wrapped around the outside of the baking sleeve melted a little and stuck to the bottom of the pan. To avoid this, I would advise placing wooden chopsticks at the bottom of the pan; for example, I always have extra ones from sushi sets.