Pate from pork liver Purchased store sausage, of course, is much inferior to home-made products! This sausage has a rich liver taste, it turns out to be thick, and it is easily cut into equal pieces, so it is perfect for making sandwiches. You can add sweet pepper, boiled rice, flavored with small cubes to the hepatic mince, if desired! Also, such sausage can be cooked in swine guts.
Ingredients:- Pork liver 1000g
- Fat is fresh 150 g
- Onions 1 pc.
- Eggs chicken 2 pcs.
- Groats manna 6 tbsp. l.
- Salt 1 tsp.
- Pepper black ground 0.5 tsp.
- Step 1 For the preparation of home-made liver sausage, we need pork liver, lard, onion, chicken eggs, semolina, salt, black pepper and, in addition, food film (or plastic bags) and threads.
- Step 2 The liver is well washed under running water and diced.
- Step 3 Twist the liver and onions through a meat grinder.
- Step 4 Cut the fat into small cubes.
- Step 5 In the liver-onion mince add the fat, drive in 2 eggs. Mix.
- Step 6 Sprinkle semolina, salt and pepper forcemeat to taste. To stir thoroughly.
- Step 7 Put them in plastic bags, tie them with threads on both sides, tightly ramming the minced meat to make two hepatic "rollers".
- Step 8 Boil sausage in boiling water for about 45-50 minutes, periodically turning over so that the sausage is cooked from all sides. Serve to the table when the sausage completely cools.