Liver and blood home-made sausages, cooking features, recipes for liver and blood home-made sausages.

Liver and blood home-made sausages, which are not stored for a long time, are always popular. For their preparation, blood, liver, scar, lungs, meat and skin trimmings, lips, spots, etc. are used. All these ingredients are not suitable for cooking boiled, half-smoked and smoked sausages.. 

Liver and blood home-made sausages, cooking features, recipes for liver and blood home-made sausages.

In addition, it must be borne in mind that the raw materials for liverwurst sausages, especially the rumen and lungs, are a favorable environment for the development of microorganisms. Therefore, all ingredients must be boiled for at least 2-3 hours, and veins and skin for 5-6 hours. For the same reason, during cooking, you need to carefully monitor the temperature. Liver home-made sausages can be cooked hot and cold.

boiled broth is added, cooled to 18–20 degrees. In this case, the temperature of the mixture should not rise above 10-12 degrees. For every 10 kg of raw materials, you need to add 200 g of salt, 200–250 g of onion, diced and fried until transparent, 1/2 tsp. ground black and allspice.

Before cooking, raw meat intended for making liverwurst must be prepared. Pork scraps and cheeks should be cleaned of glands, bruises and tendons, cut into pieces no more than 1 cm thick. Cut the bile ducts from the liver, remove the surface film and cut into slices of the same size. Put the prepared raw materials in a colander, dip it in boiling water and keep for 15–20 minutes, until the meat turns the color of boiled – it will lose its redness.

Then the products need to be quickly cooled to 0–2 degrees. Finely chop the onion and fry in pork fat. After cooling and discoloration, pass all meat products through a meat grinder with a fine wire rack or grind them in a food processor. Repeat the procedure, and add broth, salt, fried onions, spices and mix well for the second time. With the finished filling, densely fill the prepared shell and cook liver sausages at a temperature of 80–90 degrees.

Inside the loaf, the temperature should not be lower than 75 degrees. The process, depending on the diameter of the product, can last 30–80 minutes. After that, liver sausages must be immediately cooled under running water so that they harden, become dense, and then put in the refrigerator for final ripening and kept at a temperature of 0–2 degrees.

A hot way to cook homemade liverwurst.

The hot method involves the processing of raw materials in the hot state immediately after cooking. After primary heat treatment, the raw materials are crushed in hot form using a meat grinder or food processor, in the process, broth heated to 85–90 degrees is added to the minced meat. After this, the hot stuff should be put into the shell and tamped so that as little air as possible is left in it..

During the filling process, the stuffing should not cool below 45-50 degrees, otherwise liverwurst sausages will begin to deteriorate quickly. Then liver sausages are boiled, as described above, and quickly cooled under running cold water or in ice water. If the loaves will cool slowly, microorganisms will begin to develop inside and the sausage will begin to sour in just a few hours. Keep this product in the refrigerator for no more than 3 days.

Liver sausages after boiling can be slightly smoked. Processing should be carried out with smoke with a temperature of 20-22 degrees 10-12 hours. In this way, you can improve the taste of the product and extend the shelf life of up to a week.

Home-made blood sausages, cooking features, defibrinated blood.

To make home-made blood sausages, you need fresh blood from a pig, a bull or a calf, although the latter does not harden very well and is therefore less commonly used. Fresh blood collected during the slaughter of the animal, it is necessary to warm up a little and mix with a wooden stick in order to collect filaments of fibrin, which contributes to blood clotting. Defibrinated blood is better preserved and can be used for making sausages.

If you add salt to the blood during the defibrination process (per 1 kg of blood – 1 tbsp. L. Salt) and mix thoroughly, it can be stored in a sealed container in the refrigerator for several hours. Check if it is suitable for making black pudding. Shake the blood, then strain and pour a teaspoon into the palm of your hand. If it evenly stains the palm, spreads easily, then it can be used. If there is no red mark on the skin, or when rolling on the hand, the drop seems to shrink, the blood has deteriorated.

In addition to the blood itself, other ingredients will be needed to make the blood sausage. Meat trimmings from the neck and other parts of the carcass, salted pork fat, soft parts of the head, tendons. According to the traditional recipe, about 500 g of meat scraps will be needed per 1 kg of blood. It is recommended to cut them smaller with fat, then boil or fry in pork fat, pass through a meat grinder and add spices to taste.

Often, porridge, ordinary buckwheat, pearl barley or rice, is added to the blood drop, however it is not an obligatory ingredient. When using porridge, blood, meat and porridge itself should be taken in approximately equal amounts. Mix the prepared meat with blood, which is pre-filtered through a colander or sieve covered with gauze. If clots remain on the cheesecloth, they can be wiped or passed through a meat grinder and added to the minced meat.

The prepared shell is not too tightly stuffed with the resulting filling, and the ends are tied with twine or twine. Rings or loaves are placed in a large bowl, poured with water and cooked at a barely noticeable boil for 1.5–3 hours, depending on the size and diameter of the sausages. During processing, it is advisable to carefully pierce the loaf with a needle in several places so that they do not burst.

The readiness of a blood drop is also determined by a puncture. Transparent juice flows from the hole during compression of the finished sausage. If it is pinkish, bloody – you need to continue cooking. It is better to immediately transfer the cooked black pudding to a colander to stack the broth, and hang it for cooling. Also, black pudding is baked in the oven in a greased form. The product can only be stored in the refrigerator and not more than 3 days.

Recipes liver and blood home-made sausage.

Homemade goose liverwurst recipe.

1.25 kg of goose breast, 750 g of calf or pork liver, 500 g of goose liver, 50 g of salt, 3 eggs, 1.2 l of milk, 5 g of ground cardamom, 10 g of dried parsley, 2 tsp. dried thyme, 1 tsp. nutmeg. Remove the skin from the goose’s breast, dip it into boiling water and boil for 15–20 minutes. Clean the veal or pork liver from the bile ducts, cut into slices, add cold water and let stand for several hours until all the blood flows out.

When the blood drains, remove the liver, rinse and dip in boiling water. Blanch for 20-30 minutes, then refrigerate and mince. Blanch goose liver also in boiling water, but for 5-6 minutes, and then cool and cut into thin slices. Knead the prepared raw materials by adding chopped spices and eggs whipped with milk. This should be done very carefully so that the goose liver pieces do not crumble..

Fill the intestines or shells with a caliber of about 5 cm with the resulting meat. Tie the ends of the intestines as tight as possible, dip the resulting loaves in hot water and hold for 70–80 minutes at a temperature of 80 degrees. After that, take out the sausage and immediately cool in cold water..

Homemade Black Pudding with Buckwheat Recipe.

1 kg of meat products (skins from bacon, meat trimmings, heart, lungs), 500 ml of pork blood, 1 kg of buckwheat, 2 tbsp. l salt, 1/2 tsp ground black pepper, 1/2 tsp ground allspice, 1 tsp. ground cardamom. Boil the meat products until cooked, recline in a colander and let the liquid drain. Received during cooking the broth pour the sorted groats. Nastakan groats will need 250 ml of broth. Cook porridge almost until cooked. Then add prepared blood to the porridge, mix and cook until cooked.

Pass the cooled boiled meat products through a meat grinder, mix with porridge, add salt, spices and mix thoroughly or again pass through a meat grinder. Fill the shells with the prepared meat, tie their ends with twine and pierce in several places so that they do not burst during cooking. Dip the sausage into boiling water and cook for 35-60 minutes depending on the size of the loaves. Such sausage is not subject to long-term storage..

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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