Egg Liver sausage

Category: Meat dishes
Egg Liver sausage

Ingredients

Liver 330 gr.
Lean pork 250 gr.
Fatty pork 380 gr.
Flour 20 gr.
Chicken egg 1 PC.
Milk 50 ml.
Salt 20 gr.
Pepper 1 gr.
Onion 100 g

Cooking method

  • Egg Liver sausage
  • Cut off some lard from the fatty part of the pork (I cut off a smaller matchbox), melt it in a small frying pan and fry the onion in it.
  • Cut all meat and liver into small pieces.
  • Bring the water in a large saucepan to a temperature of 90-95 degrees, drop the pieces of meat and liver into the saucepan and cook for 10-15 minutes.
  • Do not pour out the broth! We will boil the sausage in it.
  • Then pass each meat (liver, lean pork, fatty pork) through the finest grill of the meat grinder separately.
  • Put the twisted liver in a blender, then add flour, egg, milk, salt, pepper (I mixed black pepper and allspice), fried onions, then put the low-fat part and mix it all.
  • Then add the fatty part of the meat and mix everything again. I didn't have a large blender volume, so I mixed everything in two passes.
  • The casing is 35-40mm pork casings, it must be pre-soaked for 30 minutes so that it becomes soft.
  • Shape the sausages.
  • We heat our broth again to a temperature of 90-95 degrees, put the sausage and after 5 minutes lower the cooking temperature to 75-80 degrees and cook for 30-40 minutes.
  • Immediately cool the sausage in ice water, put it in the refrigerator .. let it rest a little ... and ... Bon appetit!

Note

Many thanks to Evgeny Tolmachev for the recipe.

Everyone liked the sausage .. very tasty!
Mothers said that she looked like that Soviet one ..

I decided for myself unequivocally, this sausage number two is now in my sausage recipe. I will do it more than once for sure !!!

Raduga0808
The sausage is super, similar to that. what they did in the USSR.
Thank you.
Gayane Atabekova
Zena, Zhenya, excellent sausage. I'm sure it's delicious.
Olga_Ma
Zena, Zhenya, my husband persuades me to make an excellent sausage, but I don’t give up, I don’t eat liver
Zena
Thank you girls, I was looking for a recipe for a long time, (which is what disappeared from the sausage theme .. I studied the snout of the Internet, I wanted to make a surprise for mothers) and stopped there. I didn’t regret a single gram of what I did .. very tasty and very tender .. and especially black bread to spread with butter, and then on top of pieces of sausage and sweet coffee with milk !!! mmmmmm fairy tale ...
Olga_Ma, Oh, well, do it to your husband .. there is about a kilogram of porcine at the exit .. well, give your hubby a favor .. it's not at all difficult to do .. honestly ..
Quote: Raduga0808
The sausage is super, similar to that. what they did in the USSR.
mothers said so .. they remember something (one 69 years another 77)
velli
Zhenya, I took your sausage to the bookmarks. There is no liver as I will buy it immediately. Thanks for the sausage, thanks for the recipe!
Rituslya
Wonderful sausage! Simply the most wonderful!
Zhenya, thank you!
I love liverworm very much!
And I will probably never tear myself away from home until I eat everything myself.
Zhenya, do we take pork or beef liver? Boil the liver too?
Lerele
Zena, wow, I can imagine how delicious !!
Do you remember that sausage from childhood? And pies from it ?? Ehhhh
Gingi
Quote: Lerele
Do you remember that sausage from childhood? And pies from it ?? Ehhhh
Livernaya then was different, we were chasing eggs, and a neighbor bought "dog joy" for his dog for 64 kopecks. Oh, and the prices were then ...
Didn't hear about pies with her, is it instead of filling?
Zena
Quote: Rituslya
Zhenya, do we take pork or beef liver? Boil the liver too?
Rita thank you very much for your comment. already corrected.
Yes, all the liver and meat are cooked in a saucepan with water, and then you sort the pieces by type of meat and twist them separately ..

Quote: Lerele
Do you remember that sausage from childhood?
I remember...
and my mother said they fried potatoes with liverwort and they covered with such a delicious crust ..
this time I did it for a test and it's a pity to fry .. so I'll eat .. well I have no competitors on it at home .. everything is mine !!!

Annutka
Zena, Zhenya, wonderful sausage! The husband looked and said that he had not eaten since childhood, he had to do it!
Fotina
Now I don’t eat liverwort, but as a child, I remember, my grandfather bought egg sausage, cut into slices, poured sour cream, and treated me
And then we played chess and dominoes))




Bookmarked, I will definitely do it as soon as we eat up our stocks)
Zena
You know, after cooking the sausage, we got such a rich, beautiful golden broth !!!
I think next time I will throw one little thing at him ... purely for the scent. and I will add a little sweet pepper, but everything is normal.

It's great that the sausage brought everyone back to childhood for at least a couple of minutes!
I'm glad!
Lerele
Gingi, we also bought a sausage for a dog for 64 kopecks, and for ourselves one that cost 1 ruble with something, we still had to catch it. Then mommy would fry the onion and add the sausage to it and crush it, naturally the shell was removed. Then it turned out such a mass, delicious, because the onions were fried in butter. And then her in pies. Eh, I want to go back to that time
Zena, Dad has December 11 DR, so in this area, if everything is ok.
I'll write as soon as I get tickets, see you, go to the sausage store
Rituslya
And also very tasty macaroshki with liver!

Zhenya, what liver is better to take with such a wonderful sausage?
Rada-dms
Zena, finally the long-awaited recipe! Zhenya! Bravo! It's good that I tried two bites before! Otherwise I wouldn't have gotten it! How many lovers have run into such a wonderful liverwort, and even egg!
Well done, I made you happy!
My aunt also added rice or potatoes to the filling. Oh, golden childhood!
Trishka
I don’t even remember what it tasted like ...
Zhenya, thanks for the recipe and the work in finding a good recipe!
I don't know myself whether I will dare to cook, but at least I will read it.

Tell me, can you, for example, have cling film or something else instead of a womb (did you write it right?)
Tatyana1103
Zhenyawhat a beautiful sausage has not eaten liver sausage for 1000 years. Thanks for the nostalgia
Ledka
Zena, Zhenya, what a delicious sausage, I feel right through the monitor. I love this one, I take it as a bookmark. Can you cook chicken liver?
kirch
Zhen, what is Fsol? I thought beans at first. I understand that salt. And F? Thanks for the recipe. I will make it first of all because of the ease of preparation. Because the whole process of cooking sausage in compliance with the temperature of the minced meat, the temperature of the oven, various edemas and everything else scares me
Olga VB
Quote: kirch
everything is cooked in a saucepan with water, and then you sort the pieces by type of meat and twist them separately ..
And if you put everything together in a blender, don't you?
Anna67
Olga VB, this is probably from the series "it is better to knead spices in the lean part of the minced meat".
But what for fsalt interesting too.
Zena
Quote: Lerele
Then it turned out such a mass, delicious, because the onions were fried in butter. And then her in pies. Eh, I want to go back to that time
yeah .. I want the same at that time .. at least for an hour to the kitchen with my grandmother .. she made such pies, but not from sausages, but she made the filling, liver, heart and a piece of meat .. and at the end a lot of fried onions .. and then these pies with tea and cold sour cream mmmmmmmm ...

Quote: Lerele
Zena, dad's December 11 DR, so in this area, if everything is ok.
I'll write as soon as I get tickets, see you, go to the sausage store
Uraaaaaa ..... I'll make a sausage and treat you .. and fly to the store .. there is such a hostess, a fan of her craft .. she tells so many things .. will teach us sausage loaves to knit

Quote: Rituslya
Zhenya, what liver is better to take with such a wonderful sausage?
Ritochka, I always take only beef .. the pork couple is somehow different for me ..


Quote: Rada-dms
My aunt also added rice or potatoes to the filling. Oh, golden childhood!
Thank you Olga!
well, the pens are playful .. why should we make variations on the theme ah?

Quote: Trishka
Tell me, can you, for example, have cling film or something else instead of a womb (did you write it right?)
Thank you, Ksyusha!
"I'm not a magician, I'm just learning" (c)
this is the second sausage I've made in my life (it doesn't count in a ham maker), so I can't answer this question ..
but this sausage was always made in the womb .. I was afraid to start working with it. but it turned out to be not scary at all! by the way, the casings are very easy to remove from such a sausage ..

Quote: Ledka
Can you cook chicken liver?
Svetochka thanks!
you know i thought about it the same ..
probably you can and from turkey you can probably ..
Quote: kirch
Zhen, what is Fsol?
I was already prompted .. I fixed everything .. TYPE
SALT there .. just instead of "Caps Loka" I pressed the letter F .. so it turned out .. nonsense
thanks for the hint

Quote: kirch
I will make it first of all because of the ease of preparation.
she really prepares playfully .. don't be afraid ..
edema will not happen here .. the minced meat is plump .. if suddenly the voids turned out .. correct (shake) with your hands and if you can see the bubble just pierce it with a TINY needle and that's it ..





Quote: Olga VB
And if you put everything together in a blender, don't you?
Ol, just according to the rules of sausage spices are mixed in the low-fat part, and then the fat is introduced.
I did it for the first time and decided not to deviate from the recipe.

Quote: Anna67
Olga VB, this is probably from the series "it is better to knead spices into the lean part of the minced meat".





Quote: Tatyana1103
Zhenya, what a beautiful sausage hasn't eaten liver sausage for 1000 years. Thanks for the nostalgia
Tanya thanks!
I last bought Liverka when in our house a cat in the basement gave birth to kittens .. well, I decided to pamper them .. I bought a sausage .. I broke half into pieces and took them into a plate .. the cat snorted and did not eat .. although in food was not fussy, ate everything. At home I tried it .. oily, it felt like the fat was solid and felt as if the bones were finely smashed .. the grains are hard .. I didn't buy it again ..
But sometimes thoughts came to my head that I wanted liverwas ... but remembering that bar .. the desire to buy disappeared ..

But yesterday I thought that the inhabitants "Bread makers" absolutely mobile in terms of survival
BREAD we bake ourselves .. and what kind of bread !!! , we can make pasta ourselves, girls cook any cheeses, we can make sour cream butter ourselves, we can make sausage sausages ourselves .. and cakes !!! what kind of cakes the girls sculpt here .. masterpieces !!! dumplings .. and various goodies .. and all this is not like the store! .. and all this is more useful, because we are preparing something for our loved ones! without any improvers and thickeners, fresheners for meat .. (at my husband's work, the men pulled out chicken sausage from the buter and asked for a recipe a day later)
In general, I am proud of all of you!

degteva
Zena, what a clever girl - a wonderful recipe and it seems completely simple in the description. I will definitely do it.





Quote: Anna67
Uraaaaaa ..... I'll make a sausage and treat you .. and fly to the store .. there is such a hostess, a fan of her craft .. she tells so many things .. will teach us sausage loaves to knit
Tell me, Zhenya, where is such a store in our city?
Zena
Quote: degteva
Zena, what a clever one - a wonderful recipe and it seems that the description is quite simple. I will definitely do it.
Natalia, Thank you!
Hello statistics!

Quote: degteva
Tell me, Zhenya, where is such a store in our city?
In the area of ​​the Green Grove ..
I'll give the coordinates.
kubanochka
Zhenya, I will definitely do it! Our daughter doesn't eat liver, so somehow we didn't cook liver sausage. And tomorrow the little one will leave for a week. Wow! Let's break off with my husband in full Let's overeat lier sausage
Zena
Quote: kubanochka
Zhenya, I will definitely do it!
Thank you!

Girls, I bought brisket for sausage, well, it was very beautiful .. choose fatter somewhere 50/50 meat lard.
then adjust it to your liking .. maybe add more milk or add your own spices.
His hand is the lord.
degteva
Zhenya, thanks for the coordinates of the store. I went to their website and looked at the product catalog. Yes, a lot of things, only confused that in many mixtures taste improvers are present E ...So far, I only use nitrite salt and other spices from retail chains for ham. And the statistics do not bother me for 14 years. There are some bowels at home, maybe I will make a sausage offered by you on the weekend. Hello great husband !!
gawala
Zena, Zhenya .. this is a control ..
I love liver sausage. When I come home, I always buy it and eat it up for the year ahead. There is no such thing here, at least I have never seen it.
degteva
Zena, while I work, I clearly want to cook this sausage. Question 1: we cook for 10-15 minutes. at a temperature of 90-95 degrees or still in boiling water? Should you get fully cooked meat? Question 2: in fact, we cook already boiled meat in the womb for 30 minutes at a temperature of 90-95 degrees? It's not boiling water, is it?
Zena
Quote: degteva
Yes, there are a lot of things, it was just embarrassing that in many mixtures taste improvers are present E ...
Natasha, we don't need to take them .. the most necessary for us is shells, nitrite and phosphates, and add spices to taste .. everything is separately available in stores and on the market .. (but from what I read in theory, take an extreme case on the market). I bought sprinkling there for rolls, nutmeg .. and the chaman spice is a bomb !!!
In general, how do you decide to buy .. we will write off and talk specifically ..
Quote: degteva
And statistics don't bother me for 14 years
YES ??? .. and I thought ... well, fick with her

Quote: degteva
Hello great husband !!
Misha remembers .. says hello to VOOOOOTAKO!

Quote: gawala
Zena, Zhenya .. this is a control ..
an ambulance .. rather an ambulance .. and fuuuu .. ahuuu ... let's breathe ..
Gal I didn't want to!
Gal, well, do it there .. make yourself a treat, you can fill your womb with your hand .. I pushed the remains from the meat grinder with my hand .. then I pulled up the knot and tied it up!

Quote: degteva
1: cook for 10-15 minutes. at a temperature of 90-95 degrees or still in boiling water?
exactly as it is written ..
a thermometer into the water, the temperature has reached 90-95 degrees, you throw off the sausage .. the water will immediately lose in degrees, the fire does not diminish, the temperature will rise again soon .. you don't let it boil .. just so that the squirrel would grab ..

Quote: degteva
Should you get fully cooked meat?
it just grabs .. I cut about 2 by 3 cm .. some pieces of 3 by 4 cm .. about that would be the same ..

Quote: degteva
Question 2: in fact, we cook already boiled meat in the womb for 30 minutes at a temperature of 90-95 degrees? It's not boiling water, is it?
formed a sausage, immerse it again in the same warmed broth to 90-95 degrees for only 5 minutes.
then turn down the heat so that the temperature becomes 75-80 degrees. the sausage reaches low temperatures. Here is how five minutes have passed, the fire is lowered, timed 30-40 minutes on the timer. and the sausage will be ready.
I have glass-ceramics, it keeps the temperature for a long time, so you can simply put the pan on the neighboring comfort while the water temperature drops. if the gas, then just reduce the fire to a minimum. monitor temperature
space
Zena, ZhenyaThanks a lot for the liver sausage recipe
I will definitely do
we ourselves know what we fill, and I ate the store 5 times in my life, I wanted to, but I, like your cat, "rejected" is already on the window
Thanks to all fans of the liverwalk for nostalgic memories, I'll try to look at it with different eyes)))))))
gawala
Quote: Zena
Well, do it there too .. make yourself a treat, you can fill your womb with your hand .. I pushed the remnants from the meat grinder with my hand .. then I pulled up the knot and tied it!
Can I just tie a knot ..
Raduga0808
Zhenyaaya I made it
At first it was not interesting, I cut it, boiled it, scrolled it and ... then it started
I thought with a blender fastened mince minced meat from Keshka, does not turn on. So and so, the whisk works in the bowl,maybe I forgot something, haven't used attachments for a hundred years frantically looking for options. A leg or a chopper from Boshik, I chop an onion for them.
The foot did not like it. I had to grind three tablespoons in a grinder
The minced meat turned out to be rather dry, instead of milk I took cream, poured much more than the norm and added 1 more yolk.
Pepper seems to have gone too far tried minced meat as in the sausages tomorrow I'll find out.
The most interesting thing is that I had "salty pork intestines" for stuffing. Their diameter is sausage, maybe a little more, it does not reach the kupat. Generally I blinded him from what was stuffed with a nozzle on the email. grinder, the process was not so tedious. This is my first time making sausage. I also found a little thing there, it looks so interesting that it is also for sausages. Well, very strange. The sausages are in the refrigerator, resting. Tomorrow I'll show you today I'm gone
Now the thought came, maybe they should have been cooked less in time? The diameter is small
Zhenya, thank you very much, you are my inspirer
Anna67
Quote: Raduga0808
Well, very strange.
This is probably a kebbe nozzle that makes hollow tubes from minced meat. I forgot how to insert the picture, such a ring around the pimple
Raduga0808
Quote: Anna67
kebbe attachment, makes hollow minced meat tubes.
Yes, with a pimp.
Exactly, I went and looked, I was not inspired
degteva
Zhenya, I made the same sausage yesterday. But I have a bunch of sausages "based on" your recipe for Retreats. Since I was making sausage at the same time as cooking dinner, I was too lazy to wipe it in a blender and did it with my feet. While I was doing, my husband came home from work and in the hustle and bustle I forgot to drive in an egg. I was too lazy to mess around with the bowel and shoved everything into a ham maker, probably kept it somewhere 1-1.5 at a water temperature of 80-90 degrees. We ate for breakfast this morning. For me, the percentage of liver would be higher in the total mass. Delicious of course. I don’t post the photo as it turned out not quite according to your recipe. Thank you for the recipe, because it inspired me to create a new sausage product. Next time I will devote my free time and make it exactly as you wrote it.
But you, Zhenya, are clever, of course, because I realized that it is not quite easy and quick to make this sausage.
Zena
Quote: space
Thank you very much for the liver sausage recipe
I will definitely do
Thank you so much! I will be glad if you like it!

Quote: gawala
Can I just tie a knot ..
as always ... you can!
Quote: Raduga0808
At first it was not interesting, I cut it, boiled it, twisted it and ... then it started


Quote: Raduga0808
The minced meat turned out to be rather dry, instead of milk I took cream, poured much more than the norm and added 1 more yolk.
yes, that's the way the minced meat is dry .. there is also little liquid and solid boiled meat, the moisture is gone ..
raw meat it is moist and it seems that the minced meat is juicy ..
Quote: Raduga0808
Pepper seems to have gone too far tried the minced meat as in the sausages I will find out tomorrow.
well, it will be with a twist .. spicy ..
For example, I want to increase the pepper the same way next time .. it seemed rather weak to me ..
Quote: Raduga0808
I made sausage for the first time
ooooooo .... CONGRATULATIONS !!!!

Quote: Raduga0808
Now the thought came, maybe they should have been cooked less in time? The diameter is small
yes, it was possible a little less time.

Quote: Raduga0808
Zhenya, thank you very much, you are my inspirer
Thank you so much
And thank you for making the sausage already.

Girls have a basic recipe, and based on it you can always make variations on a theme ..
make as in the recipe, try and understand what you would like to subtract, add, adjust to your liking ..
I now want to increase a bit of pepper .. and probably 60 ml of milk will splash .. and I will choose a fat brisket .. and more onions and a pill to drink from greed ..

Raduga0808
Here's what happened.

Have tried the dog doesn't ask anymore, fell off on the pillow in vain I took the cream, they are superfluous. And of course it was necessary to take less pepper. Conclusion do it according to the prescription and do not run out recipe bookmarks, I will do more.
Anna67
Raduga0808, very pretty! And I will add pepper anyway, in any case, I always poured pepper on the store liver, according to the recipe, there is hardly much for our family.
Raduga0808

Of course you have to do it to your taste.
I added everything. The salt went into the broth, but the pepper did not. So it came out almost salty and peppery.
Zena
Quote: degteva
Zhenya, I made the same sausage yesterday.

Ooooo well, and for nothing she didn’t show .. maybe not everyone has a womb now, but then bam and an option how to get out ..
it was a great idea !!!
And what is not prescription ..
it's the same great .. there is a base in the products, but you already customize it ..
here you already know for sure that you want a liver for more .. then reduce the lean part and increase the liver due to this .. I would not diminish the fatty component, since fat still affects juiciness.
Quote: Raduga0808
Have tried
Well, it turned out great !!!

ANGELINA BLACKmore
I bought some food ... Tomorrow I will probably do it. Afraid))
Shyrshunchik
Oh, and I look at this recipe, I re-read and re-read everything, I have already written down on paper how much I need to buy.
Zena
Quote: ANGELINA BLACKmore
Afraid))
why? it is easier to make than raw meat.

Quote: Shyrshunchik
Oh and I look at this recipe
Thank you.
For three of us (mothers 2 pieces and me, men ignore the liver), apparently enough for a long time. I haven't finished my portion yet for two days, and I definitely have something to drink coffee with in the morning. My mom finished off my mother-in-law yesterday, like yesterday. She is very satisfying .. This morning I decided to fry a couple of round pieces, as my mother told me .. Nuuuu ... of course, but in the initial version I like it better.
So, what will I do in portions, we will not master the double.
ANGELINA BLACKmore
I have another recipe for egg liverwort. There are not so many stages. Probably I'll try that option too.
Shyrshunchik
Zhenya, keep reports on sausages :) and my thanks. I didn't think that it would turn out so much, I have to freeze it, my husband and I eat. It turned out delicious, but it can be seen that my blender did not interrupt everything well in the liver, films are felt, the liver after the blender needs to be rubbed through a sieve, this is the first. The second on gas is very bad to maintain the temperature, after a while, about 15 minutes, part of the sausage burst, although it pierced as expected, I had to quickly catch it with a slotted spoon and re-stuff it into the shell: lol: but again I added an egg and a spoonful of flour, it turned out to be liquid, just poured into wrapped dough. Fortunately, I strained the broth before cooking the sausages. I turned it on by the method, turned it on, heated up to 80, turned it off, etc. The result is as follows: 1 lower sausage turned out to be very dense, you could add a little more milk, 2 redone upper one, when it cooled down, it turned out softer and softer, but the same froze well and when sliced ​​a little stains the knife. Thanks for the recipe. I will do it, but not often, this is enough for a month, that's for sure, I can eat a couple of pieces, and my husband a little more. And I will reduce the recipe by half.
Egg Liver sausage Egg Liver sausage
kubanochka
Zhenya! I also have sausage. I only "cooked" it in the oven, like all my sausages. Delicious! Thank you recipe.
This is only 1/3 part. Even less))) I treated everyone, fed everyone, everyone was delighted)))

Egg Liver sausage
Zena
Quote: Shyrshunchik
Zhenya, keep reports on sausages
Tanya .. how beautiful she came out !!!
And you know, when I read the recipe I thought .. well, what kind of norms ?? ... a gram of that .. a bit of this .. somehow not in our way
Okay, I'll do it as written ..
Then I tried it and I'm all in euphoria ... oooooooy. I will do DOUBLE !!! the norm ..
we will eat ...
And then I realized .. well, she's really nourishing .. she doesn't eat a lot ... so, for the three of us, the norm is just right ..
I think so in two weeks .. Well .. once every two weeks ..

Quote: Shyrshunchik
my blender did not interrupt everything well in the liver, films are felt,
and I always remove the film from the raw liver ..

Quote: Shyrshunchik
but the same is well frozen and when cutting the knife stains a little.
My mother-in-law brought me three rare old books, (Housekeeping, culinary recipes .. issues 1958 1964 ..) and so one of them had a piece of advice .. "when cutting liver sausage, moisten a knife in hot water" next time I want to try .. but this one didn't crumble for me either ..

Quote: Shyrshunchik
Thanks for the recipe.
Thank you so much for doing.

Quote: kubanochka
Zhenya! I also have sausage.
Thanks for the report, Lenochka!
I haven’t been in a sausage temka for three days .. you told me how to do it in the oven
I wonder .. how long did you hold it ??
Chef
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