Liver sausage with rice
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The most correct sausage is one created with your own hands, for example, sausage made from liver and rice. Having prepared it at home, you will know for sure that it does not contain harmful ingredients and contains healthy ones!
Prepare the necessary ingredients for liver sausage with rice and let's start cooking! I use chicken liver, you can make sausage from pork, lamb, turkey liver, etc., just soak it in milk or water. Rinse the cleaned intestines, be sure to run water inside each of them, checking for holes. Place the lard in the freezer for 10-15 minutes so that it can be cut.
Ингредиенты
Chicken liver - 1 kg
Rice - 120 g
Water - 250 ml (for cooking rice)
Garlic - 2 cloves
Pork lard - 60 g
Salt - 22 g
Pork intestine - 2 meters
Рецепт
1. Rinse the chicken liver in water and clean it from the bile ducts, grind it in a meat grinder into a deep container, installing a grid with small holes.
2. Remove the lard from the freezer and cut into cubes or small pieces, add to the container with the liver mass.
3. Rinse the rice several times in water until the liquid becomes clear. Then put it in a cauldron and pour 250 ml of hot water, add salt and boil for 12-15 minutes until almost done, but do not overcook it. Refrigerate the rice. This process can be done in advance so as not to wait for the porridge to cool.
4. Place the cooled rice in a container with the liver mass. Add salt, press a few cloves of garlic and mix everything thoroughly.
5. In this form, place the container in the refrigerator, covering the top with a bag or cling film so that the minced meat does not dry out. It should sit for at least 2-4 hours. Stir it from time to time so that the garlic aroma spreads throughout the mixture.
6. After the specified time, place the washed intestines on the sausage attachment for the meat grinder. Tie the edge with twine or thread. Do not tie the intestine itself, as it opens! Pierce the intestine with a needle so that air comes out of it when stuffing with minced meat.
7. Fill the intestine with minced meat, using a needle to pierce the formed air grooves. Try not to stuff it tightly, otherwise the intestine will burst during cooking and all the minced meat will end up in the water! Roll the intestines if you want to get small sausages.
8. Stuff the entire intestine this way, but not tightly! Tie its edge and place it on a plate. Cover with cling film and place in the refrigerator for 4-6 hours to allow the minced meat to settle inside. Then remove and punch through the air grooves with a needle. In this form, you can freeze it in the freezer.
9. Place the sausage in a saucepan and fill with cold water, bring the liquid to a boil, reduce the heat to low and boil the sausage for about 40 minutes until tender, piercing it with a needle in several places so that the intestine does not burst. I cooked the sausage the next morning.
10. Before cutting, let the liver sausage and rice cool slightly, then serve it on a plate with various sauces to your taste.
11. Have a nice time!