Liver sausage

Ingredients for the preparation of liver sausage

Ingredients for the preparation of liver sausage:

  1. Liver (beef, pork, chicken) 500 grams
  2. Pork fat 250 grams
  3. 3-4 eggs
  4. Pasteurized whole milk 100 milliliters
  5. Semolina 3 tablespoons
  6. Onions 3-4 pieces
  7. Garlic 3-4 prongs
  8. Thin pork intestines 1 pack
  9. Vegetable oil 50 milliliters for lubrication and 2 tablespoons for onions
  10. Salt to taste


  1. Ground black pepper to taste
  2. Dried basil ground teaspoon or to taste
  3. Marjoram half teaspoon or to taste
  4. Ground red pepper to taste
  5. Ground laurel leaf ¼ teaspoon
  6. Dill seeds to taste
  7. Ground coriander to taste
  8. Paprika half a teaspoon
  • Main ingredients: Liver, Lard, Onion
  • Serving 1 serving
  • World Cuisine


Knife - 2 pieces, Teaspoon, Tablespoon, Measuring cup for milk, Deep bowl - 2 pieces, Small bowl, Cutting board - 2 pieces, Deep plate, Stove, Frying pan, Kitchen spatula, Meat grinder with large grill, Lid, Colander, Sausage meat grinder attachment, Needle, Twine or thick thread, Metal tray, Oven, Baking brush, Nonstick pan, Aluminum food foil, Kitchen towel

Cooking liver sausage:

Step 1: prepare meat ingredients and vegetables.

First of all, it is worth cooking minced meat. Alternately, we wash the liver with fat under cold running water, remove the skin from the fat, gently cutting it with a knife, and cut the ingredients into small pieces of arbitrary shape, their size is not important, the main thing is that they freely enter the neck of the meat grinder. Put the slices in a deep bowl. Peel the garlic and onion, rinse under running water and dry with paper kitchen towels. We put the garlic in a small bowl and put the container aside, this vegetable will be needed later. Put the onion on a cutting board, cut into half rings, rings, quarters or cubes up to 1 - 1,5 centimeters and shift into a separate deep plate.

Step 2: fry the onions.

Then turn on the stove to a medium level and put on it a frying pan with 2 tablespoons of vegetable oil. When the fat warms up, we throw the chopped onion into it and simmer the vegetable, stirring with a kitchen spatula for 3 to 4 minutes to transparency and a light golden crust. After we transfer the fried ingredient to a deep plate and let it cool slightly.

Step 3: prepare the minced meat.

We install on the kitchen table a manual or eclectic meat grinder with a large grill and pass lard, liver, fried onions and garlic through it directly into a deep bowl. In the same container we drive in the required number of eggs without shells, pour in semolina, add salt and all the spices and herbs indicated in the recipe to taste. Then we mix the ingredients with a tablespoon, add the necessary amount of whole pasteurized milk to them, re-mix the mass, cover the container with a lid and let the forcemeat brew 30 - 40 minutes. During this time, the semolina will swell a little.

Step 4: prepare the guts.

While the mince is infused, prepare the guts. This recipe contains already peeled and salted ingredients that are freely available in any stores, markets, as well as in supermarkets and their preparation process is quite easy. Just take the right amount of guts out of the package, put them in a deep bowl, fill it with ordinary running water and leave it like that on 30 minutes, in order to leave the remnants of salt. Then we thoroughly rinse them, insert 1 end of the watering can into one of the ends of the intestine, pass water through it, put it in a colander and leave the container in the sink so that the remaining liquid drains from the intestines. But do not forget that you can keep them in this form no more 5 minutes. During stuffing, this ingredient should be slightly moist, due to moisture less air will enter the intestines.

Step 5: start the gut.

About after 30 - 40 minutes after the forcemeat is infused, and the intestines get rid of excess water, put a nozzle on the meat grinder, put a metal pan under it, heat the oven up to 180 degrees Celsius and cover the non-stick pan with a sheet of aluminum foil. Pull the gut fully onto the nozzle horn. We put the mince in the neck of the meat grinder and start the kitchen appliance for 5 seconds, exactly so much time is needed to fill a small piece of the intestine. Then we tie its end with a dense thread or twine and make a small puncture in this piece with a sharp, thin needle so that excess air comes out. After we continue to fill the intestine with minced meat. We choose the length of sausages at will, some like small sausages, others like rings of sausages. After each serving, we gut the bowel with thread or twine.

Step 6: bake the liver sausage.

When the whole sausage is formed, we lay it on a baking sheet prepared for baking, prick it with a needle and grease it with vegetable oil from all sides with a baking brush. Then we check whether the oven has warmed up to the desired temperature and only after that we send the baking sheet with the still raw sausage into the oven, placing it on the middle rack. Bake sausage 35 - 40 minutes until ready. Then we take a kitchen towel and with it we remove the baking sheet from the oven. We put a hot container on a cutting board laid on the kitchen table and let the sausage cool down a little or cool completely to room temperature. Then chop and serve.

Step 7: serve the liver sausage.

Liver sausage is served hot or cold, in any of these options this dish is perfect! Serving a sausage can be done in different ways, for example, serving it with a side dish of stewed vegetables, boiled rice, or a salad of fresh vegetables. You can cut them into rings and make great sandwiches. You can use it to make pizza, pie, or small pies, it all depends on your desire and taste. Cook with love and enjoy delicious homemade food! Enjoy your meal!

Recipe Tips:

- - Instead of semolina, boiled rice can be used.

- - Regardless of the intestines you use, their residues should be stored in the freezer for no more than 1 year, previously salted.

- - At the request of the mince, you can add fresh and chopped greens of dill, parsley, basil, cilantro.

- - If you do not have a special nozzle for stuffing the intestines, you can use a regular cropped plastic bottle. Just pull the gut on it and mince it through.

- - If you have acquired non-peeled guts, then it is worth starting to prepare them 7 to 8 hours before the start of cooking sausages. First of all, they should be turned inside out, washed and poured with saline - in 0.5 liters of water 3 - 4 tablespoons of salt. Soak them in salt water for 2 - 3 hours, then lay them on a cutting board and strip the back of the knife from fat. From the first time, a high-quality cleaning will not work, so the intestines must be poured with new saline 2 more times and soaked in it for 3-4 hours. After the third pouring and cleaning, the ingredient will be clean. Before use, do not forget to rinse, and gut will be turned back!

- - Home-made sausage can be stored in the refrigerator for no more than 5 days after preliminary packing in a hermetically sealed, clean container.

- - If desired, milk can be replaced with liquid cream of 25% fat, but in this case, the mass of lard should be reduced to 125 grams.

- - If desired, the sausage can be pricked with a needle, boiled in salted water for 30 minutes and then fry in fat of any kind until a light golden crust as described in this recipe.