Homemade liver sausage: recipes for cooking according to USSR GOST, in the oven, in a frying pan

To find the most delicious homemade liverwurst recipe, you need to try at least a few different methods. There are plenty of cooking options; you can always choose the one that suits you best.

How to cook liverwurst

A home-made product is superior to store-bought ones in taste and quality composition of the products. There are many step-by-step homemade liverwurst recipes that you can use.

Any offal is suitable for it: kidneys, heart, lungs, liver. Liver can be beef, pork, chicken, lamb or combined. A piece of sirloin meat is often added to it.To prevent the dish from turning out too dry, it is recommended to use lard.

The consistency of the minced meat may vary depending on individual preferences. If you need a more delicate texture, you should turn the ingredients in a meat grinder several times or beat them additionally with a blender.

In addition to meat, homemade liver sausage contains cereals (semolina, rice, buckwheat) and vegetables. Sour cream, cream, and butter are also added.

The best casing option is considered to be intestines, which can be bought on the market along with meat or purchased already prepared. Before filling, they need to be soaked, thoroughly cleaned and rinsed. There is a substitute on sale - collagen shells. In addition, you can prepare liver sausage at home without the intestines and wrap it in cling film, a plastic bag or a baking sleeve.

The intestines can be cut into pieces of any desired length. After filling with minced meat, they must be pierced so that steam can escape. It is convenient to stuff the casing using a special attachment, which is included in the set of modern meat grinders. If you don’t have one, an ordinary funnel with a thick neck or a cut-off part of a plastic bottle will come to the rescue at home.

There are recipes for liver sausage in a frying pan, in a slow cooker, or steamed.

Homemade liver sausage is best served with bread and mustard

How and how much to cook homemade liver sausage

Cooking time depends on the ingredients used. The liver does not need to be cooked for long – about 20 minutes. Other offal and meat require longer heat treatment - up to 40 minutes. Therefore, the ingredients are boiled separately, then ground into minced meat and combined.

Classic pork liver sausage recipe

For homemade sausage you will need the following ingredients:

• pork by-products – 1 kg;
• lard – 400 g (you can take 300 g);
• garlic – 1 clove;
• onion – 1 small onion;
• milk – 50 ml;
• frying oil;
• salt, pepper, ground bay leaf, sugar.

Preparation procedure:

1. Boil the kidneys, heart and lungs in salted water with the addition of bay leaves for 10 minutes. Then add the liver and immediately turn off the stove after boiling.
2. Pass the liver through a meat grinder at least 3 times, then pour in the milk, add garlic, onion, sugar, pepper, salt if necessary and blend with a blender.
3. Fill the prepared shells with minced meat, tie the edges in a knot, and make punctures evenly over the entire surface.
4. Cook the liverwurst in boiling water for 30 minutes or fry in a frying pan.

When cooking sausage, you can add spices and seasonings to the water to taste.

Boiled liver sausage with semolina

According to this simple recipe, homemade sausage is cooked in a baking bag. For it you will need to take the following products:

• any offal (chicken, pork, beef) – 1 kg;
• semolina – 2 tbsp. l.;
• lard – 100 g;
• egg – 1 pc.;
• ground pepper and salt - to taste.

Preparation procedure:

1. Remove veins and films from the liver and grind it in a meat grinder.
2. Break the egg into the minced meat, add salt and pepper, add semolina and mix.
3. Cut the lard into small cubes (5x5x5 mm in size), add to the minced meat, mix, and let stand for 10 minutes. If desired, you can turn the lard.
4. Place the sleeve in an elongated bowl with a recess, place the minced meat on it, form the sausage, and tighten the edges with twine.
5. Place the mixture in boiling water, reduce the flame and cook for half an hour. Cooking time will depend on the thickness of the product.
6. Remove the sausage from the water, do not unwrap the bag.Let cool in a cool place.
7. Before use, remove the bag, cut the homemade sausage into pieces and serve with vegetables.

Semolina is added to minced meat as a binding component.

Homemade pork liver sausage in intestines

To prepare homemade sausage, pig intestines with a diameter of about 3 cm are used. First of all, they need to be properly processed.

The procedure for preparing intestines at home:

1. Soak them in a bowl of cold water.
2. Cut into pieces, squeeze in a fist and squeeze out all the contents.
3. Rinse thoroughly several times in cold water.
4. Turn inside out, place on a flat surface, scrape off the mucous membrane. To make this easier, first sprinkle it with salt and peel it off with the blunt side of a knife.
5. Rinse several times with cold water, then treat with a weak solution of potassium permanganate.

Make minced meat from 1 kg of pork liver, 350 g of lard, 1 onion, 1 clove of garlic, a quarter glass of milk and spices. Boil the by-products, pass through a meat grinder several times along with lard, onions, garlic and spices, and additionally beat with a blender until smooth with the addition of milk.

After the minced meat for homemade pork sausage has been prepared, you can begin filling the casing.

The processed intestines are cut into fragments about 30-40 cm long

At home, they can be filled in several ways:

1. With your hands. Tie the intestine on one side with twine, stretch the other end and push the minced meat there. After filling, tie on the other side.
2. Horn. This method is more convenient and faster. The narrow end is inserted into the intestine, tied with twine, and folded into folds. Place the minced meat through the wide one and push it through, pressing with your hand.
3. Manual sausage stuffer.One end of the shell is tied with twine, the other is pulled onto the nozzle or filling tube of the syringe. Then they press on the piston and push the minced meat into the intestine. It is important to ensure that there are no voids in it.
4. A meat grinder with a funnel attachment. The knife and grid are removed from the device. The intestines are pulled onto the nozzle until the tied end, held with your hand, releasing the resulting sausage.

Cooking liverwurst in a slow cooker

It’s very easy to cook liverwurst at home in a slow cooker.

Ingredients:

• pork liver – 1 kg;
• eggs – 2 pcs.;
• onion – 1 pc.;
• semolina – 6 tbsp. l.;
• salt – 1 tsp;
• ground pepper – ½ tsp.
• lard - to taste.

Preparation procedure:

1. Wash the liver, remove veins and films, cut into cubes.
2. Grind the onion and liver in a meat grinder.
3. Cut the lard into small cubes.
4. Break the eggs into the minced meat, add lard cubes, semolina, pepper, salt and mix.
5. Place the mixture in a plastic bag, form a sausage, put it in another one, tie the edges with elastic bands.
6. Pour water into the multicooker bowl so that the sausage is completely immersed in it.
7. Set the “Stew” or “Rice porridge” mode for 40 minutes.
8. After the beep, turn off the device, remove the sausage and cool in bags.
9. Place in the refrigerator before serving so that it hardens and holds its shape when cut.

The multicooker greatly simplifies the cooking process

Recipe for liver sausage with garlic and gelatin

To prepare at home you will need the following products:

• chicken stomachs – 1 kg;
• fresh lard – 100 g;
• gelatin – 20 g;
• garlic – 4 cloves;
• starch - 2 tbsp. l.;
• egg yolks – 3 pcs.;
• salt – 3 pinches;
• ground nutmeg - 2 pinches;
• ground black pepper – 2 pinches.

Preparation procedure:

1. Clean the chicken stomachs from films, rinse and dry.
2. Grind the lard and gizzards in a meat grinder using the attachment with the smallest holes.
3. Put egg yolks into the minced meat, add starch, nutmeg, gelatin, salt and pepper. Stir until smooth.
4. Spread several layers of cling film on a cutting board and lay out half of the minced meat. Wrap tightly, giving the shape of a sausage, and tie the ends tightly on each side. Do the same with the second half of the minced meat.
5. Place each sausage in a plastic bag and tie with twine or thick threads.
6. Pour water into a saucepan, place the workpieces directly into the cold one, and place on the stove. Once boiling begins, cook over low heat for 1 hour 30 minutes.
7. When an hour and a half has passed, remove the sausage from the pan, but do not unwrap it.
8. When it cools down, place it in the refrigerator to harden for at least 5 hours.

Unwrap the finished sausage, cut and serve.

Gelatin gives the sausage a dense consistency.

How to cook liver sausage with eggs at home

For homemade sausage with eggs you will need the following products:

• chicken eggs – 12 pcs.;
• peeled pork intestines or artificial casings for sausages;
• beef and chicken liver – 1 kg each;
• beef heart – 2 kg;
• lard – 700 g;
• onion – 250 g;
• cream 20% - 200 ml;
• butter – 200 g;
• garlic – 30 g;
• milk - optional;
• salt, ground nutmeg, ground black pepper, bay leaf - to taste.

Preparation procedure:

1. Cut the heart into medium pieces and boil (cooking time – approximately 1.5 hours).
2. Boil the liver separately (this will take about 20 minutes).
3. Save the broth obtained after boiling the offal.
4. Pass the ingredients through a meat grinder 3 times, alternating portions of liver, lard, heart, onion and garlic cloves. For the first grinding, use a grid with holes no larger than 4 mm, for subsequent grindings - 2.5-3 mm.
5. After the third grinding, add eggs, salt and mix.
6. Add softened butter and cream. If you wish, you can add a little milk, but this is not necessary.
7. Add ground spices.
8. Mix thoroughly until smooth.
9. Cut the intestines into pieces about 50 cm long.
10. Using a conical sausage attachment, fill the casing with the prepared mass, not too tightly and not completely, but without forming voids, tie on both sides with a reliable double knot, pierce with a needle or pin every 5 cm on different sides. Be sure to make punctures at the ends, since steam is formed there, which must escape. If there is no special nozzle, you can push the minced meat through the neck of a cut-off plastic bottle.
11. Boil in the broth in which the offal was cooked. First bring it to a boil, then immerse the sausage in it. As soon as it warms up, turn it off immediately, do not bring it to a boil, but only leave it in the broth for 30 minutes at a temperature of 80-90 °C so that the shell does not rupture. When it floats up, pierce the areas where air has accumulated with a pin, being careful, otherwise hot broth may splash out.
12. You need to remove the sausage from the broth very carefully so as not to tear the delicate casing from the intestine. Cool naturally or by immersing in cold water and store in the refrigerator.
13. You can store sausage in the freezer.

You can put fresh eggs or egg powder in the sausage

Recipe for liver sausage according to GOST USSR

It is possible to prepare liverwurst at home according to USSR GOST, but the taste will still be different in the end.

The process will require the following products:

• pork – 380 g;
• veal – 250 g;
• liver – 330 g;
• onion – 1 pc.;
• egg – 1 pc.;
• milk 50 ml;
• flour – 20 g
• spices (salt, ground pepper) and nutmeg - to taste.

The proposed recipe for liver sausage will allow you to create a dish that is as reminiscent in taste as possible to the product of Soviet times.

Preparation procedure:

1. Grind liver, pork and veal using a meat grinder. Check each product separately.
2. Using a blender, beat the liver, then add the ingredients in the following order: onion, veal, pork. Next, develop the egg, pour in the milk, add flour, salt, ground nutmeg and black pepper. Beat again with a blender until smooth.
3. Fill the sausage casing with minced meat, tie the edges and cook for 1 hour at 85 °C.
4. Cool slightly at room temperature, then put in the refrigerator for 6 hours.

Sausage prepared according to GOST resembles a product from the times of the USSR

How to make lamb liverwurst at home

For homemade lamb sausage you need the following products:

• lamb liver – 1.2 kg;
• onions – 4 pcs.;
• fat tail fat – 200 g;
• cilantro (or other fresh herbs) – 1 bunch;
• garlic – 4 cloves;
• salt, sugar, ground pepper.

Procedure:

1. Grind the offal, onion, fat tail, herbs and garlic in a meat grinder, then beat until smooth using a blender.
2. Fill the intestines with the resulting mass, tie the ends with a knot or twine, and pierce the shell evenly in several places.
3. According to this recipe, bake liverwurst in the oven at a temperature of 220 °C. Cooking time is about 1 hour.

Lamb sausage is usually baked or fried

How to make homemade chicken liverwurst

Homemade chicken sausage is made from offal (liver, hearts, stomachs) with the addition of chicken meat. The last one is the sirloin of the thigh or drumstick.

Required ingredients:

• offal – 750 g;
• chicken – 300 g;
• eggs – 4 pcs.;
• garlic – 2 cloves;
• onions – 3 pcs.;
• semolina (you can use starch or flour) – 5 tbsp. l.;
• butter for frying;
• salt, ground pepper.

Procedure:

1. Boil hearts, liver, stomachs and chicken fillets separately from each other.
2. Fry garlic and onion in a frying pan.
3. Grind the giblets, meat and roast in a meat grinder, then blend again with a blender, add salt and pepper, and mix thoroughly.
4. Fill the prepared shells, pierce them, tie the ends securely and boil for half an hour at a temperature of 85 °C.
5. After boiling, lightly fry the sausage.

Chicken sausage is made from stomachs, livers, hearts

How to make homemade liverwurst in a jar

If you don't have a casing, you can make homemade liverwurst in a jar. It also has the ability to preserve it for a long time. For this recipe you can use any meat and offal.

Ingredients:

• liver – 150 g;
• meat 250 g;
• lard – 50 g;
• ice water – 150 ml;
• onion – 1 pc.;
• carrots – ½ pcs.;
• spices and spices - to taste.

Preparation procedure:

1. Turn meat, offal, carrots and onions. Then blend the resulting mass with a blender again.
2. Salt, pepper, add your favorite spices, mix thoroughly and transfer to a jar.
3. Place a towel on the bottom of the pan, place a jar and pour water until it reaches the hanger. After boiling, cook over low heat for 3-4 hours.
4. Then you can roll up the jar and store it in a cold room. If you plan to eat it right away, you need to cut the sausage in the jar and shake it out piece by piece.

You can put minced meat or formed sausages into the jar

Recipe for homemade liver sausage with buckwheat

This recipe produces a very tasty and satisfying homemade sausage, which is distinguished by its juiciness and dense consistency. You need to prepare the following ingredients:

• pork liver – 1 kg;
• pork intestines – 1.5 m;
• pork lard – 100 g;
• onions – 2 pcs.;
• buckwheat – 125 g;
• garlic – 3 cloves;
• butter – 25 g;
• salt, ground nutmeg, ground black pepper, paprika - to taste.

To add satiety and improve consistency, grains are added to the minced meat.

Preparation procedure:

1. Wash the liver, cut off the veins. Clean the lard and remove the skin.
2. Grind the lard in a meat grinder with the finest mesh, then garlic and onion, then raw liver.
3. Boil the buckwheat in salted water until tender and combine with the minced meat. Add salt, nutmeg, paprika, black pepper and stir.
4. Clean the intestines and rinse thoroughly with water at room temperature. Long ones should be divided into pieces 30-35 cm long - for ease of preparation and further consumption.
5. Place the intestine on a special attachment for a meat grinder, tie the free end tightly with twine or thick thread.
6. Do not fill the intestine too tightly with minced meat, otherwise the sausage casing may burst during cooking. After filling, tie the other end. Puncture the intestine with a needle in several places evenly over the entire surface to allow air to escape.
7. Boil water in a large saucepan, put the sausage in it, and after boiling, cook over low heat for 15 minutes.
8. Transfer the sausage to a baking dish until it is in a single layer.
9. Grease the surface with butter.
10. Place in a hot oven and bake for 10 minutes at 180°C.
11. A golden crust should form on the surface of the finished homemade sausage.

Sausage with buckwheat is served both hot and cold.

Storage rules

It makes sense to prepare liverwurst for future use, but you need to take care of its storage.

This homemade product can be frozen. At temperatures below -18 °C, the shelf life will be 3-4 months.

To increase the time, you need to fill it with lard and keep it in the refrigerator. It will stay like this for about 6 months.

It can be stored in the refrigerator compartment, where the temperature is from 2 °C to 6 °C, for no more than 2 days.

Conclusion

Each housewife determines the most delicious recipe for homemade liver sausage for herself. It takes into account the family’s preferences and the time that can be allocated for the cooking process. For some families, this is a classic dish without frills or additional components, while others like to experiment and are constantly looking for new ingredients and ways to decorate the finished snack.

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