Leberwurst liver sausages (Steba DD1 and DD2)

Category: Meat dishes
Kitchen: german
Leberwurst liver sausages (Steba DD1 and DD2)

Ingredients

pork liver 300g
brisket 600g
onion 150-180g
egg 1 PC
flour 2 tbsp. l.
salt 18g
ice cream 100g
marjoram, black pepper, nutmeg
pork belly 40/42 2.7-2.8 m

Cooking method

  • Rinse the pork belly and soak for 15-20 minutes. Cut the brisket, liver and onion into pieces and mince (you can twice), add all the other ingredients and knead thoroughly for 10 minutes, so that the minced meat seems to be condensed and keeps the shape of a drop from a spoon:
  • Leberwurst liver sausages (Steba DD1 and DD2) Leberwurst liver sausages (Steba DD1 and DD2) Leberwurst liver sausages (Steba DD1 and DD2)
  • Fill the belly with this minced meat through a special nozzle. It is necessary to fill it very freely (by 60-70%) so that during further processing the sausages do not burst. Twist every 15-17 cm. Boil the sausages on the "Heating" program for 80 * C for 50 minutes. Remove on a baking sheet and dry. Prick each in 2-3 places with a needle and brown in the oven for 200 * C for 7-9 minutes.
  • Leberwurst liver sausages (Steba DD1 and DD2) Leberwurst liver sausages (Steba DD1 and DD2) Leberwurst liver sausages (Steba DD1 and DD2)

Note

The sausages are very tender and juicy; they taste like Soviet liver sausage, but a little denser due to the meat.

lappl1
Lin, you have liver in stock today! Class!
Linadoc
Luda, I also gourmet recipe did. I used all 2 kg.
lappl1
Lina, so I already looked at this recipe and unsubscribed there. I'll make it after the cutlets. But I don't promise sausages, since I have nowhere to stuff my liver ...
Linadoc
Quote: lappl1
since I have nowhere to stuff my liver ...
Yes, this is a problem ... But no, the Germans do it in a jar at 90-100 * C for 1 hour, right in glass, in the oven. And then they close and use it as a pate.
Tashenka
I waited long and hard for an available recipe for liver sausage. Wait! Lina, thanks. Just a question. Do we start boiling in cold water or, as usual, in cold water? You will need to measure the temperature in your cartoon on "heating"
Linadoc
Natalia., we lay in a cold one, then there is a slow warming up and the womb does not burst.
Tashenka
I also thought so, but decided to clarify.
And this is for you for another tasty treat!
lappl1
Quote: Linadoc

Yes, this is a problem ... But no, the Germans do it in a jar at 90-100 * C for 1 hour, right in glass, in the oven. And then they close and use it as a pate.
Lina, I always make pate. But not in the bank, but so. I do a lot at once, put it in small containers and store it in the freezer. We eat one jar, take out another.
lappl1
Tashenka, you are such a beauty in a Snow Maiden outfit!
Tashenka
Luda, share the recipe for your pate. I just can't choose "MY" recipe. I don't like one thing, then another ... What if yours turns out to be the very same "MY" ?!
Thanks for the compliment! This is how they dressed me up here!
lappl1
Lina, do you mind if I write here?
Tasha, everything is very simple.

Cook the liver until tender. At the end of cooking I add Lavrushka and peppercorns. While the liver is cooking, I fry the onions and carrots in a pan. I cut the onion finely, rub the carrots on a coarse grater. Onions - a couple of large onions. Carrots - 2 - 3 pieces. fry until golden brown, it tastes better. Then I cool everything down. I leave a little broth. I twist in a meat grinder 2 - 3 times (fine grate), alternately adding either the liver or the frying. Then I add the broth to the consistency I need, salt. And I also go through a bit with a blender. I put it in small airtight containers, let it cool completely and put it in the freezer.
I fry onions and carrots either in vegetable oil, or in melted lard. I don't regret lard. Usually in recipes they make a paste with butter, but the toad chokes me with so much butter to put it. And we also love pork.

Yutan
Thanks for the recipe!
degteva
Linadoc, a very interesting recipe, I will definitely try to make it. New Year's holidays are long-experiment with health. Thank you.
Linadoc
Natalia, I also plan to do more in the near future, delicious.
lettohka ttt
Thank you for the recipe, it will be interesting to try it !!! :
Nija42
Made today - it turned out very tasty. Thanks for the recipe!
redleafa
Bookmark, adassigned !!! My lately have become very fond of the liver, but I want a variety-disgrace !! This recipe is just right! Thank you !!
abelia
Thanks for the recipe. I have long wanted to learn how to make sausages. I will definitely try!
Linadoc
Natalia, glad that the recipe came up! Cook with pleasure, I often do a lot at once.

Olga, marina, of course do, girls, not confusingly, but tasteful!

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