Liver sausage at home

The process of cooking homemade liver sausage is very simple. Boil the liver, lungs, heart and fat with meat on the bones until cooked. Be sure to add salt: add one tablespoon of salt without a slide. Get the boiled products from the broth, leave to cool. During this time, prepare the wombs. Measure the wombs of the desired length: for example, 4 meters. Pour warm water and rinse well inside and out. Fill the intestines with warm water again, then add one tablespoon of 6 percent vinegar to 500 ml of water. Leave for an hour. In a meat grinder with a large grill, twist the cooled liver and bacon with meat, then put everything in a large plate. Add one tablespoon of crushed garlic, add salt (one teaspoon without a slide), then add spices (black pepper). Mix everything until smooth. Put a sausage attachment on the meat grinder, then put on the intestines. We do not tie the womb so that the air comes out. Fill the intestines, but not quite tightly, so that they do not burst when cooking. If air suddenly gets in, we blow it out with a needle and continue to fill it. Divide into small sausages (for convenience), then let the sausage cool in the refrigerator for 2-3 hours, during which time the sausage will harden, it will become easier for portion cutting. It can be stored in the refrigerator for 1-2 days or frozen in the freezer and used as needed. Options for serving homemade liver sausage in a rustic way: cut into slices and fry in a frying pan; bake in the oven; boil like sausages or serve on a piece of bread with mustard.

Homemade liver sausage turns out tender, tasty and juicy.