Healthy Homemade Liver Sausage: Easy Recipe

If it’s a snack, then it’s only tasty and healthy. Sausage prepared according to this simple recipe turns out tender, aromatic and healthy. After all, it is in boiled form that the liver retains its beneficial properties as much as possible.
cook time: 1h 40 min
Ethan Rowley
Healthy Homemade Liver Sausage: Easy Recipe

Nutrition Facts (per serving)

273
Calories
20g
Fat
12g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Salt 1.5 tsp
Ground black pepper (Or a mixture of peppers) 1 tsp
Wheat flour (No slide) 10 tbsp
Eggs 3 pc
Bulb onions (Large) 1 pc
Salo (Fresh) 200 g
Liver (Any) 400 g

Recipe instructions

Step 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 skin. 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).

Step 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.

Step 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 grill, first grind the liver in a meat grinder, followed by the onion and garlic. The onions and garlic will push the crushed liquid liver out of the meat grinder.

Step 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.

Step 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.

Step 6

Step 6
Proceed to forming the sausage. Take a plastic bag and make a knot 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.

Step 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 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.

Step 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.

Step 9

Step 9
Remove the pan from the heat and 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 bags from cooled sausage.

Additional rubrics

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