Liver Sausage with Buckwheat Recipe
Two ways of cooking. Very tasty homemade sausage, if you like chicken liver and buckwheat. I cook quite often. I decided to try to cook it in a slow cooker, it turned out very tasty. Just what you need for a snack on the festive table.
Servings 8
Prep Time 10 minutes
Cook Time 60 minutes
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
Instructions
- Pour a glass of buckwheat groats with two glasses of water, boil until ready.
- Wash the liver, dry it, trim the fat layer and bile ducts.
- Cut onion and bacon into small cubes. Fry the onion until golden brown in a small amount of vegetable oil. The liver is also finely chopped with a knife.
- Add the cooled fried onion to the chopped liver and bacon.
- Add the cooled buckwheat and mix.
- Salt and pepper. If the mass is too thick, add a little cream or broth.
- Rinse the intestines under running water.
- Put the intestines on the nozzle for cooking sausages, using a meat grinder, fill them with minced meat.
- Option 1) Pour water into the bowl of the slow cooker, put the steamer bowl, put the sausages in it. Cook in boiling water for 15 minutes.
- Option 2) Add salt to the water in a bowl, add bay leaf, allspice, coriander, put the sausage in it and cook in the "Steaming" mode for 12-15 minutes. Pierce the sausage several times with a needle so that the shells do not burst during cooking. The water in this mode does not boil and barely gurgles, which is very important when cooking sausages.
- Fry in the "frying" mode on both sides until golden brown.
- Ready) Enjoy your meal.