Recipe: Chicken liver sausages with millet step by step with pictures | Handy.Recipes

Chicken liver sausages with millet

Cooked chicken liver sausages with millet

Time to cook: 180 minutes

Total Servings: 10

Nutritional Value

I've always made liver sausage with buckwheat, this time I decided to try it with millet, and it turned out very delicious. You can eat them both hot and cold, they are really delicious.

Author of the recipe

Ingredients for sausages made of chicken liver with millet:


  • Chicken liver - 800 g
  • Lard (without skin) - 200 g
  • Garlic (big head) - 1 pc
  • Salt (1 tbsp.l with a heap in the sausage, 1 tbsp.1 tbsp. for boiling) - 2 tablespoon
  • Black pepper - 0.5 teaspoon
  • Pepper mixture - 0.5 teaspoon
  • Millet (460 g in boiled form) - 1 glass
  • Water (150 ml for stuffing, 2-2,5 ml for millet, 3l for sausage)
  • guts (2 m (this is not a unit of measure))
  • Vegetable oil (for frying) - 3 tablespoon
  • Allspice (for boiling) - 10 units
  • bay leaf (for boiling) - 3 pcs
  • Tomato (for decoration) - 1 pc
  • Cucumber (for decoration) - 1 pc
  • Greens (any, for decoration) - 4 sprigs.
  • Mustard - 1 teaspoon

How to cook chicken liver sausages with millet step by step with photos


To make the sausages, boil the millet until tender in 2.5 cups of water, do not salt or overcook. We cut liver and fat in cubes, for convenient cutting they can be frozen. I crush the garlic on a board with a knife, and then cut it, you can use a garlic masher. Add 1 tbsp. spoonful of salt, half a teaspoon each of pepper and 150 grams of water to make it juicy.

Stir everything.

Fill the intestines with our stuffing. I filled through a meat grinder, if you do not have, you can cut a plastic bottle, butter the neck, put it on the gut and use your hands or a spoon to push stuffing into the gut. Here is the half-finished product. Do not stuff the stuffing too tightly, or the sausage will burst when cooked.

You need to tie the sausages, I use a string folded in two. Determine for yourself the size of the sausages, I divided them into 10 pieces. Arrange them in a dish, you can put them in a pot or any suitable dish to fit in the fridge. Prick our sausages with a needle about 2 to 2.We put them in the fridge for 2 hours, so that all the flavors merge.

After 2 hours Pour 3 liters of water into a pot, add 1 tbsp. Salt, 10 pots of pepper, bay leaf. Bring it to the boil and lower the sausage in it. Cook for 20 minutes.

We take it out of the pan with a slotted skimmer and let it cool down a bit so that it spits less when frying.

Fry in 3 Tbsp of vegetable oil for 5-6 minutes on each side. It is better to put a lid on the frying pan to prevent splattering, but not too tightly. Sausages are ready.

Serve with mustard, help yourself and your friends. Enjoy!!

Nutritional Value:

Whole Dish:
Calories
4117.2 Calories
Protein
192 g
Fat
309.2 g
Carbohydrates
149.3 g
Per Serving:
Calories
411.7 Calories
Protein
19.2 g
Fat
30.9 g
Carbohydrates
14.9 g
100g:
Calories
240.8 Calories
Protein
11.2 g
Fat
18.1 g
Carbohydrates
8.7 g

Lard, Salt, Black Pepper, Garlic, Sweet pepper, Tomato, Vegetable Oil, Greens, Liver, Mustard, Water, Pepper Mixture, Cucumber, Leaf, Sauerkraut, Millet, Ingredients, Starters, Snacks, Guts

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