Quick & Easy Homemade Liver Sausage

Tasty, natural, fast, made from affordable products! Homemade liver sausage is a delicacy whose quality you can be absolutely sure of. It is made very simply from ordinary ingredients and does not even require any special equipment.
cook time: 1h
Lucas Halstead
Quick & Easy Homemade Liver Sausage

Nutrition Facts (per serving)

197
Calories
14g
Fat
9g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Milk 50 ml
Eggs 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Semolina 2 tbsp
Salo 50 g
Liver 250 g
Guts (d=34-36, 2 pcs. approximately 30 centimeters.) 2 g

Recipe instructions

Step 1

Step 1
How to make homemade liver sausage? Prepare all the necessary ingredients.

Step 2

Step 2
Rinse the natural intestine in water to remove salt from the outside and inside, and soak in warm water. Depending on the type and processing of the intestines, the soaking time may vary. Therefore, look at the instructions included with them.

Step 3

Step 3
Wash and dry the liver, remove veins and film. Cut into pieces and place in a blender bowl. You can use absolutely any liver for sausage, but with chicken it turns out much more tender.

Step 4

Step 4
Peel the onions and chop finely. Pour vegetable oil into a frying pan and heat it up. Place the chopped onion in the pan and cook over medium heat for 7-10 minutes until soft. Let cool slightly and add to the bowl with the liver. You can take not only onions, but white or shallots are perfect.

Step 5

Step 5
Blend everything with a blender until smooth so that the sausage is tender.

Step 6

Step 6
Take an egg and wash it in warm water and soda, as there may be harmful bacteria on its surface. Break it into a bowl and only then add it to the liver mass. This is necessary to ensure freshness, because if you break a spoiled egg into the liver, you will have to throw everything away.

Step 7

Step 7
Cut the lard into small cubes and add to the mixture. To make lard easier to cut, put it in the freezer and let it freeze a little. It is hard and cuts easily.

Step 8

Step 8
Add semolina, small semolina is best, ideally semolina. It makes the sausage more tender and uniform.

Step 9

Step 9
Pour in the milk. You can take milk of any fat content, the main thing is that it is fresh and natural.

Step 10

Step 10
Add salt, black pepper and finely chopped garlic to the bowl with the liver mass. Mix everything well. Of course, you can add other spices, but they should not interrupt the natural taste of the liver. Let the mixture stand for 10-15 minutes for the semolina to swell. At this time, turn on the oven to preheat to 180 degrees.

Step 11

Step 11
Tie one end of the prepared intestine into a knot and tighten it well.

Step 12

Step 12
You can fill the intestine using a meat grinder with a special attachment. But not everyone has this, so you can do it very simply. Take a regular plastic bottle and cut off the top. Remove the plug and place the other end of the intestine over the neck.

Step 13

Step 13
Now use a spoon to place the minced liver into the improvised funnel. It is quite liquid, so it flows quietly inside.

Step 14

Step 14
Fill the entire length with minced meat and tie the other end. Do not try to stuff it tightly, otherwise the sausage will burst during cooking. It wonʼt make it worse though.

Step 15

Step 15
Make the sausage until all the liver mince is gone. I got two sausage rings.

Step 16

Step 16
Line a baking tray with baking paper and grease with vegetable oil. Place the liver sausage on top and brush it with oil as well.

Step 17

Step 17
Place the pan in the hot oven and bake for 30-35 minutes. Remove the sausage from the oven and cool.

Step 18

Step 18
Slice the liver sausage and serve.

Step 19

Step 19
Bon appetit.

Additional rubrics

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