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Russian · Meat
Liver Sausage
Homemade liver sausage made from offal with herbs and spices. Simmered at a low temperature to retain juiciness and a tender texture.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine liver, lungs, heart, and pork belly in equal proportions.
2
Boil the mixture for 40 minutes.
3
Prepare the filling by adding fried onions, salt, black pepper, allspice, dried garlic, broth, flour, egg, and milk to 1 kg of the boiled meat mixture.
4
Stuff the casings with the mixture and prick them.
5
Cook the sausages in hot water at 80-85°C for 35-40 minutes (you can also use the sous-vide method in vacuum packaging).
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