Ingredients // Bird

Sausage Chicken liver with buckwheat

prepare homemade sausage cooking sausages at home - troublesome, but unless they can match the taste of flavored sausages, which are sold in stores.Prepare them, usually without harmful additives and preservatives, using natural herbs.For shell often take bowel pets that carefully treated.After washing with obsushivayut and remove moisture from the inside, since the presence of even small amounts of liquid may cause browning meat.Sausages boiled, stewed, fried and smoked.

  • Chicken liver 800 g
  • Onions 2 pc.
  • Buckwheat 200g
  • water 2 tbsp.
  • Bay leaves 2 pcs.
  • ground black pepper 1 ch. L.
  • pepper black pepper 10 pcs.
  • Salo fresh 150g
  • Sunflower refined 50ml
  • Sol 2 hours. L.
  • Guts 20 g
  • Step 1 To prepare the sausages need to take a chicken liver, buckwheat, 2 cups water, onion, lard, vegetable oil, ground black pepper, black pepper pepper, bay leaf,salt and intestine.
  • Step 2 Buckwheat go through and browned on a dry frying pan.
  • Step 3 Groats put in a saucepan, cov
    er it with boiling water and allow to settle, and then drain the water again pour cereal 2 cups of salted boiling water, stir, close the pan with a lid and cook until thick, then put the pudding in the oven for uprevaniya.
  • Step 4 Porridge cool.
  • Step 5 bulbs peeled, cut in half, then each half chop thin half-rings.
  • Step 6 In a frying pan heat the oil and fry the onion on it before browning.
  • Step 7 Salo cut into small cubes.
  • Step 8 Liver washed, passed through a large lattice grinder, combine with cereal, bacon and onions, pepper and salt.
  • Step 9 Stuffing Mix thoroughly.If it was very thick - add a little broth.
  • Step 10 Guts well treated and soak in cold water.
  • Step 11 of grinder to remove the knife, grate and put on a special nozzle for filling sausages.Guts removed from the water, squeeze and cut into pieces 25-30 cm long. One end of each tie gut strong thick thread.The free end of guts to put on nozzle all the way into the knotted end.
  • Step 12 Guts fill the stuffing is not too tight and tie the other end.You should get 5 sausages.
  • Step 13 Assign the ends of sausages each other, to get the rings.
  • Step 14 Pierce each sausage with a fine needle in several places (when cooking not to burst) and boil in plenty of salted water with peppercorns and bay leaf for 20 minutes.
  • Step 15 Sausages remove, dry and fry until browned.

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