Homemade liver sausage

Make your loved ones a pleasant surprise! Cook homemade sausage! This sausage is much tastier and more natural than store-bought!

katyushka-cheesecake

Recipe author

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Composition / ingredients

Servings:

Beef heart

500

Easy (light pork)

600

Pork liver

500

Pork

300

Garlic

Onion

Eggs

Sour cream

250

Nutmeg

0.5

Salt (without top)

Ground black pepper

to taste

Guts (pork)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 13 g

Fats 38 % 10 g

Carbohydrates 12 % 3 g

149 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 6 h

Step 1:
Cut the heart lengthwise into four parts and pour cold water. Cut the lung and liver into pieces, pour cold water and boil for 15 minutes, remove and cool.
Step 2:
Next, rinse the heart from the blood and cook together with pork for 45 minutes, cool.
Step 3:
Peel the onion and garlic. Cut the pieces of meat and liver into a tick so that you can scroll through the meat grinder. Scroll the heart, liver, lung, onion and garlic through a fine grate. And pork through a large one. Mix spices and salt in a bowl, add to the minced meat. Also add eggs and sour cream, mix well.
Step 4:
Next, using a meat grinder and a sausage nozzle, stuff with minced meat, washed intestines. Tie the sausages. It is not necessary to stuff tightly, they may burst during cooking.
Step 5:
You can cook in a slow cooker at a temperature of 85 degrees for 40 minutes or on the stove if there is a special thermometer, since it is impossible to exceed the specified temperature.
Step 6:
Cool the finished sausages under cold water and stand for several hours in the refrigerator. Bon appetit!