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.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 glass Buckwheat
- 800 gram Chicken liver
- 150 gram bacon
- 1 piece Onion
- 2 tablespoons Vegetable oil
- 1 tablespoon Coriander
- 4 pieces Allspice
- 3 pieces Bay leaf
- Cream (10%)
- Intestine about 2 meters
Ingredients
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Instructions
- 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.
- Option 1) In the bowl slow cooker pour water, put the bowl steamer, put it in sausages. Cook with boiling water for 15 minutes.
- Option 2) 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.
- Ready) Bon appetit.
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