Homemade liverwurst

Give your loved ones a nice surprise — make homemade sausage! This sausage is much tastier and more natural than store-bought!

Recipe author

Servings:

Beef heart

500

Lung (pork lung)

600

Pork liver

500

Pork

300

Garlic

Onion

Eggs

Sour cream

250

Nutmeg

0.5

Salt (level)

Ground black pepper

Casings (pork)

150

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

Cooking method

Step 1:

Cut the heart lengthwise into four pieces and cover it with cold water. Cut the lung and liver into pieces, cover with cold water, and boil for 15 minutes; take them out and cool them.
Step 2:

Next, rinse the blood from the heart and cook it together with the pork for 45 minutes, then cool.
Step 3:

Peel the onion and garlic. Cut the meat and organ meats into pieces small enough to run through a meat grinder. Grind the heart, liver, lung, onion, and garlic through the fine plate, and the pork through the coarse plate. Mix the spices and salt in a bowl and add them to the ground mixture. Add the eggs and sour cream too, and mix well.
Step 4:

Next, using a meat grinder fitted with a sausage-stuffing attachment, fill the rinsed casings with the mixture. Tie off the sausages. Don't pack them too tightly — they can burst while cooking.
Step 5:

You can cook them in a slow cooker at 185°F (85°C) for 40 minutes, or on the stove if you have a thermometer, since you must not exceed that temperature.
Step 6:

Cool the finished sausages under cold water and chill them in the refrigerator for several hours. Enjoy!