Homemade liver sausage "Gorlovskaya"

Category: Meat dishes
Homemade liver sausage Gorlovskaya

Ingredients

any liver (I have chicken) 850 gram
fresh lard (I have a cheek) 500 grams
eggs 9 pieces
semolina 200 grams
peeled garlic 50 grams
nutmeg 1/3 teaspoon
ground black pepper 1/2 tsp
salt 16 gram
---------------- --------
pork casings
Bay leaf 1-2 pieces
sweet peas 4-5 pieces
salt
plastic bottle
butter or lard for frying

Cooking method

  • Homemade liver sausage GorlovskayaWash the liver, cut off the veins.
  • Homemade liver sausage GorlovskayaFinely chop the liver. Pieces of about 8-10 millimeters. To make the liver easier to cut, you need to freeze it slightly.
  • Homemade liver sausage Gorlovskaya
  • Homemade liver sausage GorlovskayaWash the fat. Cut 1/3 of the bacon into small pieces 5-7 millimeters in size.
  • Homemade liver sausage GorlovskayaPass 2/3 of the bacon through the largest grill of the meat grinder.
  • Homemade liver sausage GorlovskayaPeel and rub the garlic or pass through a press.
  • Homemade liver sausage GorlovskayaIn an enamel or stainless steel dish, fold the liver, bacon, garlic, salt and spices. Mix.
  • Homemade liver sausage Gorlovskaya
  • Homemade liver sausage GorlovskayaAdd semolina and mix everything thoroughly.
  • Homemade liver sausage Gorlovskaya
  • Homemade liver sausage GorlovskayaWash and remove the eggs from the shell, loosen them.
  • Homemade liver sausage GorlovskayaPour the eggs into the liver, stir, cover and leave for 8-10 hours. During this time, the semolina should swell very well.
  • Homemade liver sausage GorlovskayaMinced meat for sausages is still quite liquid.
  • Homemade liver sausage GorlovskayaWe wash the casings, if they are salty, under running water. If your casings are dry, then pre-soak. My casings are completely ready for use. I just washed them from salt. Well, if you have fresh unpeeled casings, then you will have to try very hard to clean them from internal fat to transparency. But usually in stores they sell ready-to-use ones.
  • Homemade liver sausage GorlovskayaWhen stuffing this sausage, a sausage syringe or a meat grinder with a special attachment will be useless to us. We take a plastic bottle and cut it off. Leave about a third of the bottle on top of the neck.
  • Homemade liver sausage GorlovskayaWe pull the bowels over the neck of the bottle. We take no more than 2 sausages, about 30 centimeters.
  • Homemade liver sausage GorlovskayaPour the minced meat into the cut-off part of the bottle and pour it into the bowels. As soon as the minced meat reaches the end, we tie the casings into a knot.
  • Homemade liver sausage GorlovskayaWe stuff it very freely. About half the volume. If you fill it tight, then the casings will burst during heat treatment. As part of semolina, which will expand, and the liver tends to swell. Therefore, I highly recommend filling one or two sausages. We tie the second end also with a knot.
  • Homemade liver sausage GorlovskayaIf you are making two sausages, then twist the casings in the center, forming sausages 10-12 centimeters long.
  • Homemade liver sausage GorlovskayaAdd bay leaf, peppercorns and a little salt to boiling water. We lower the sausages. They turn white immediately. We pierce each sausage with a needle in two or three places where we see air. It is clearly visible at this moment. If this is not done, then the casings can also burst. Let the water boil, reduce the heat and cook the sausages after boiling for 30-40 minutes.
  • Homemade liver sausage GorlovskayaRemove the finished sausages from the water and fry in vegetable oil or lard on both sides until golden brown. Average fire.
  • Serve the sausages cold. So they are much tastier. The texture becomes elastic.
  • Homemade liver sausage Gorlovskaya
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

A few years ago this recipe was shared by my client from the city of Horlivka, Donetsk region. That is why I named the sausage "Gorlovskaya".
The recipe was given for 5.5 kilograms of liver and everything else, respectively. The client sells this sausage. I changed the recipe a little. Reduced the amount of garlic by almost half and added spices. They were not in the recipe. The girl cooks this sausage in ordinary plastic bags, forming "bricks" weighing 500-600 grams. Puts the bags in water, presses down with a load so that they do not float and cook for 2 hours.Then she puts the bags under oppression and leaves them to cool. She sells it with such "bricks".
I make this sausage in a pork belly, fry it and don't put it under pressure. She already turns out to be dense, does not fall apart. Even if the intestine bursts, it keeps its shape. So I cook it, and then I fry it.
Despite such an unusual composition, the sausage is aromatic and very tasty. If you did not know what you put in it, you would never have guessed that there is semolina and a lot of eggs. Trust me. Recommend)

posetitell
It looks and already tastes divinely. And if in packages, then the contents are normally separated? I'm just afraid that I won't find the womb, or if I find it, I won't process it.
ulaaa
Everything, as always, is drop dead eatable, but the guts in my family don't pass
If done in packages, then frying will not work, but it's a pity, it's so tasty ((((((
ang-kay
Girls, Thank you. It's nice that you are interested in such a sausage.
Quote: posetitell
then the content is separated normally?
Nikka, I think everything will separate well.
Quote: ulaaa
If done in bags, then frying will not work,
ulaaa, you release from the package after pressing and fry from all sides. I fry the ones that burst without anything. Everything fries and holds perfectly.
Tumanchik
Quote: ulaaa
drop dead eatable
not just drop dead, but drop dead-drop-dead !!!!!!!!!!!!!!!!!!!! bookmark running and in the next menu !!!!! current ate liver pate. it is necessary to take a break in the liver. and just behind the sausage !!!!! WANTUUUUUUUUUUUUUUUUUUUUU UniMAGUUUUUUUUUUUUUUUUUU U!
Zhannptica
Fallout, vkuuuusnoooooo)))) I still can't get away from the previous one, but here it is sooooo ...
But I know what I'll do on the weekend !!

That is, a meat grinder is vaaasche useless ?? Doesn't represent KAAAC with a bottle of fun
Alena Besha
ang-kaywhat are you doing! I'll start roaring now. I haven’t been at home in Gorlovka for a year, but here is a recipe, and even with the name of my own, home ... For the recipe, as always, many thanks! Made me nostalgic, damn it
julia007
ang-kay, Angela, Gorgeous sausage!
anna28
Thanks for reminding the recipe. When I read to "cooks in plastic bags and puts them under load", I remembered that I cooked this too, very tasty, but there are much fewer eggs. For 0.5 kg of liver, 300 g of lard, 3 eggs, 1 cup. semolina, 2 cloves of garlic. And I also added chicken hearts, stomachs, chicken breast. Indeed, it turns out very tasty.
liyashik
Angela, can you cook without eggs? Oh, 9 eggs are probably not allowed. And so ho ...
ang-kay
Girls, and thank you for your attention)
Quote: Alena Besha
... I haven't been home in Horlivka for a year
Alyona, sad. I understand ((keep warm with sausage)
Quote: Zhannptica
Doesn't represent KAAAC with a bottle of fun
Jeanne, everything is very fast. You will see. And you need to control the stuffing very carefully. Better to fill together.
Quote: Anna28
For 0.5 kg of liver, 300 g of lard, 3 eggs, 1 cup. semolina, 2 cloves of garlic. And I also added chicken hearts, stomachs, chicken breast. Indeed, it turns out very tasty.
Anna, I have no doubt that it is delicious, but the taste will be different.
Quote: liyashik
Can you cook without eggs?
Quote: liyashik
Oh, 9 eggs, probably not allowed
Leah, in your question and the answer. You can't get such a sausage without eggs. Although you can exclude semolina, and leave only the liver and fat, reducing it by at least 50%. Fill with this compound, boil the sausage and fry. It will be delicious. Twist only half of the liver. I do that too. I wonder if there is such a liver sausage on the forum, as I just described?
Iri55
Quote: Zhannptica
That is, a meat grinder is vaaasche useless ??
I once tried something like this through a meat grinder. I go there, and she back. : girl_cray: Everything was in this liquid mince.
But very tasty. I did it without eggs and semolina. Only liver, heart, meat, lard. It must be done according to your recipe.
Sibiryachka38
Angela, can I use a twisted liver? We bought fresh meat and I immediately twisted the whole liver for pies. And I really want to make such a sausage.
ang-kay
Quote: Iri55
It must be done according to your recipe.
The output will turn out more))
Quote: Sibiryachka38
can I use twisted liver?
Svetlana, I think you can. Only the cut will not be mosaic, but solid.
louisa
Angela, another super-duper recipe, I take it in my piggy bank, thanks. And you do not accidentally have a recipe for liver sausage, so that such as in childhood?
ang-kay
Louise, Thank you.
There is no recipe for liver sausage. But you can try to reproduce. Only you need to achieve a paste consistency in some way?
Miloviza
Angela, tricky question. I have "something" in salt in my freezer. I took boiled water from you for sausage. But my thermometer disappeared in the package for the second time. Apparently not destiny).

So I think this is a womb that will fit this recipe. Yes?)

I lost a piece of paper, in the freezer only "something"

Z. s. Is it common salt?
ang-kay
Helen, this is that shell, and yes, the salt is common here.
Miloviza
ang-kay, Thank you! I've already skimped.
I also found a similar recipe for Donbass sausage. https://Mcooker-en.icdself.com/in...on=com_smf&topic=473734.0

I decided to start with him. With meat so to speak)
ang-kay
Lenochka, do it. You will not regret. Both sausages are delicious)
Wildebeest
Angela, are you again with another masterpiece? I went to defrost the liver and lard, put it to ripen at night, and in the morning to sculpt.
ang-kay
Sveta, come on. It turns out tasty. Just fill very loosely. Rip.
Wildebeest
ang-kay, Angela, the sausage is really tasty. Even the granddaughter is a big fussy, she said.
But I, as always, cant. I forgot to put the pepper in the minced meat, although I stuffed it weakly, but it turned out to be very strong, the bowels burst (pierced), but the sausages did not lose their shape. I even fried them after boiling. Now I'm waiting for mine to come home from work and appreciate the sausage.
Made from beef liver, so the liver, cut into pieces, was tough. From chicken - this will not happen.
I will definitely repeat. Thanks for the recipe
Tumanchik
How long does Anzhik last? Can I freeze? I want to do it in advance for the New Year.
ang-kay
Quote: Wildebeest

ang-kay, Angela, the sausage is really tasty. Even the granddaughter is a big fussy, she said.
But I, as always, cant. I forgot to put the pepper in the minced meat, although I stuffed it weakly, but it turned out to be very strong, the bowels burst (pierced), but the sausages did not lose their shape. I even fried them after boiling. Now I'm waiting for mine to come home from work and appreciate the sausage.
Made from beef liver, so the liver, cut into pieces, was tough. From chicken - this will not happen.
I will definitely repeat. Thanks for the recipe
I'm glad that I liked the sausage. I wrote that even if the worms burst, then the sausage remains intact and can be fried. You see, I did not deceive)
Most likely it is necessary to cook beef liver for an hour. I recognize only poultry liver, so I didn't try to do it with beef. Or, alternatively, cut even smaller.
Stuff, well, very much it is necessary freely. Tell me how it grows


Added on Monday 12 Dec 2016 2:54 PM

Quote: Tumanchik
How long does Anzhik last? Can I freeze? I want to do it in advance for the New Year.
You can definitely freeze and then only fry. It’s exactly in the refrigerator for a week. But I would try to eat it as quickly as possible. The liver is the same.
Wildebeest
Quote: ang-kay
Stuff, well, very much it is necessary freely. Tell me how it grows
It is growing, and still growing. You put a cart in a saucepan, and you get a wagon.
By the way, if anyone is going to make this sausage, I advise you to boil it in a frankly large bowl. During cooking, the sausage grows more than overcooked pasta.
Quote: ang-kay
I only recognize a bird's liver
I also respect the bird's liver, it is much more tender. But I would try beef anyway. One step, as you see, has passed. Now I will make from the bird.
ang-kay
In-in. It turns out a lot. And there is no semolina to taste, but only the liver.
Wildebeest
Quote: ang-kay
And there is no semolina to taste, but only the liver.
Yes, the semolina is not felt at all.


Oktyabrinka
Angela, the sausage is just super, but I have such a problem that the liver heaps are different, but I strained with lard, and I don't even know how to replace it, but I really want such a sausage
Wildebeest
Oktyabrinka, Tanya, I will raise my voice from behind the bushes. Fat cannot be replaced with anything. Lard = lard.
ang-kay
Quote: Oktyabrinka
but I strained with lard, but I don't even know how to replace it,
Quote: Wildebeest
Lard = lard.
Tatyana, Thank you. Sveta answered exactly. Or try to find very fatty pork, or brisket.
Oktyabrinka
Light, then such a bummer. I really thought to pass the goose meat through a meat grinder, but probably when to boil the edema it will turn out to find pork in the Tatar village - this is a problem.
Wildebeest
Oktyabrinka, Tanya, maybe you should try to make a small portion with goose lard? Suddenly it will turn out delicious.
ang-kay
Tatyana, if you tolerate mutton well, then you can use all its fatty parts.


Added Monday 12 Dec 2016 03:27 PM

Quote: Oktyabrinka
edema will turn out
Tatyana, this is not from that opera. This is not that sausage, but for frying.
Yarik
Angela, very tasty sausages, that's very straightforward, thanks! I will not post the photos, outwardly clumsy ones came out, I got an incident when cooking, I cook, I look first one piece of the shell appeared empty, then another, as a result, all the sausages "jumped out" from the shell, while remaining intact))) but the taste is not displayed! I think I got it a little tight.
ang-kay
Yaroslavna, to health. They are like that, these sausages grow incredibly inside. Therefore, everything should be very free. It is only intuitive to fill here. Straight half of the intestine, so that everything inside floats freely. Of course, their advantage is that they do not disintegrate during cooking.
Wildebeest
ang-kay, Angela, I completely forgot to say, I stuffed the bowels with a meat grinder. With a bottle, I spent 15 minutes like a monkey and took out a meat grinder. Apparently, I stuffed my hand well in the meat grinder.
Yarik, Yaroslavna, and what did you stuff your bowels with?
ang-kay
Sveta, perfectly. I can cope with a bottle with my husband in 15 minutes. This is who and how will adapt.
Yarik
Sveta, I did half a portion, filled with a bottle, managed one in 10 minutes, helped with a spoon.
Tatka1
Dear girls, please run here:

Let's help our Lyudochka

We will be grateful for your help!
Tumanchik
Angela, that rare event that you always expect, and now nunafignenado, happened! half a kilogram of liver when defrosted turned out to be hearts. at any other time I would be delighted - they are much more expensive. and now - panic! what to do?
ang-kay
Try with hearts.
Tumanchik
Quote: ang-kay

Try with hearts.
can twist them with bacon? or cut it all the same?
ang-kay
Ir, I would cut it. Look for yourself.
Tumanchik
Quote: ang-kay

Ir, I would cut it. Look for yourself.
OK!
Tumanchik
poured !!! very fun to do! I used the largest funnel as a filling. fine!
the portion took 2 m of the womb. need to remember!
cook!
ang-kay
I'm waiting)
Tumanchik
Quote: ang-kay

I'm waiting)
I take my words back. see tightly. 2 meters is not enough. 2.5. the whole cage was cooked separately
keeps the shape perfectly. cools down.
ang-kay
Tumanchik, you need to stuff it so that it dangles freely. I put the guts, and they are flat with the filling. Well nothing. This sausage keeps its shape even without them.
Miloviza
this sausage doesn't hold at all)
Cooked and no.

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