Home-made liverwurst sausage is the best alternative to sausage, which is prepared at the factory. It is rich in a large number of useful micro and macro elements, as it is prepared from natural products.
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You will need
-
- calf veal - 1 kilogram;
- pork lard - 1 kilogram;
- eggs - 2 pieces;
- white bread - 1/2 loaf;
- cream - 1 cup;
- milk - ½ liter;
- onions - 1 head;
- English pepper - 10 grains;
- cloves - 3 pieces;
- cardamom - 3 grains;
- nutmeg - ½ pieces;
- salt to taste;
- guts.
Instruction manual
1
Carefully remove the film from the liver, cut it into strips 1-1.5 centimeters thick, put in a cup and fill with milk. Leave for a day.
2
After this time, remove the liver from the milk and rinse well in cold water.
3
In a saucepan, dissolve half the lard, put pieces of the liver there and put on fire, boil until the liver is fully cooked. During the boil, make sure that the liver does not lightly brown. When all the pieces are ready, remove them from the fat and pass through a meat grinder.
4
Grind the remaining un melted fat and the bun soaked in cream in a meat grinder and combine with the liver.
5
Salt the resulting mass, beat in 2 eggs, add pepper and clove.
6
On the fat in which the liver was fried, fry the finely chopped onion until golden brown and add the fat to the liver mass together with the fat. Mix everything thoroughly and place in a cold place so that the stuffing can cool well.
7
Pound English pepper, cloves, cardamom and nutmeg in a mortar, sift through a sieve, add to the minced meat and mix.
8
Inspect the intestine carefully so that there are no tears on it, clean and rinse in warm water.
9
In a meat grinder, install a metal tube on which to gently pull the gut.
10
Stuffing, entering through the tube into the intestine will gradually fill it. As the intestine filled with minced meat slides off the tube, bandage it and cut it off.
eleven
When the sausage is ready, pierce the intestine with a needle in several places so that it does not burst during cooking. Then immerse the right amount of sausage in boiling water and boil for 5 minutes, then carefully remove, dip in iced water and take out in the cold. After 30 minutes, rinse each sausage with your hands. If she suddenly unties, then bandage her again.