I recently mastered a new type of sausage, I really liked it. The recipe is not complicated, the products are the simplest, but the taste is unusual) somehow it resembles a black pudding. I recommend it!
Buckwheat and onion are transferred to the bowl of the combine, having previously installed the nozzle for grinding. Beat lightly at 1 speed.
The liver is cleaned of all excess and added to the onion and buckwheat. Add salt and pepper to taste, you can add any spices. And again we punch, not much, just so that the liver is crushed.
Fill the pork skull with the resulting minced meat. The packaging method does not matter. each sausage is slightly pierced.
Boil the sausage in salted boiling water with the addition of bay leaf and allspice for 15-20 minutes.
Remove the sausage, dry it and fry in a frying pan until a golden crust forms.
