Two methods of preparation. Very tasty homemade sausage if you like chicken liver and buckwheat. I cook quite often. Decided to try to cook it in a slow cooker, it turned out well, very tasty. Just exactly what you need for a snack on the holiday table.
A glass of buckwheat pour two glasses of water, boil until tender.
Liver wash, dry, trim the fat layer and bile ducts.
Cut onions and bacon into small cubes. Onions fry until Golden brown in a small amount of vegetable oil.
The liver is also finely cut with a knife.
Add the cooled fried onions to the sliced liver and bacon.
Add the cooled buckwheat and mix.
Salt and pepper. If the mass is too thick, add a little cream or broth.
Wash intestines under running water.
Put the intestines on the nozzle for cooking sausages, using a meat grinder to fill them with minced meat.
In the bowl slow cooker pour water, put the bowl steamer, put it in sausages. Cook with boiling water for 15 minutes.
Salt the water into the bowl, add the Bay leaf, allspice, coriander, put the sausage in it and cook in the "Steaming" mode for 12-15 minutes. Sausage several times to pierce with a needle that casings do not burst during cooking. Water in this mode does not boil and barely gurgles, which is very important in the preparation of sausages.
Fry in "frying" mode on both sides until Golden brown.