Description
It is difficult to imagine, but as a child I disliked a lot is, in General, and some products are flatly refused. It is to be treated, the liver in any of its manifestations. My grandmother begged her to eat, cooked in different ways, and, in the end, a way to talk me into eating a hated liver was found, that liver sausage. Grandma, however, do a simpler version, but I'm a bit modernized and is now preparing her for their children.
Ingredients
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Chicken liver
400 g
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Chicken fillet
200 g
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Onion
4 piece
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Butter
100 g
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Adyghe cheese
50 g
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Salt
-
Spices
Cooking
First, boil the chicken fillet and liver (from me this time pork) until tender in a little salted water with spices. The ratio of liver-meat I give an approximate, we can take 50-50, but you can exactly the opposite, it all depends on what you want to taste prevailed.
Peel the onion, chop and fry in butter (you can add a little sunflower for the convenience of frying) until Golden brown.
Prepare two kinds of stuffing: the meat and liver, adding to each when ground onion. Just want to say that the bow we need not only for taste, but for the clutch, so if you see that the meat remained quite dry, it is better to fry and add some onions, otherwise, our sausage will not keep shape. Additionally, for better molding in the stuffing to add a piece of butter, softened (I didn't).
Bamboo cloth (you can do without it, but it greatly simplifies the matter) zastelil cling film and place it on the part of the liver stuffing. I have from this quantity of products turned out to be two sausages, respectively, of the stuffing I put half. Spread stuffing in an even layer strip of about 10-12 cm and well we stamp.
The second layer put the chicken mince, leaving a free lane in liver mince with a width of about 2-3 cm.
Butter or cheese cut into long thin wedges and spread a strip of chicken stuffing on one edge.
With film and swipe turn our billet roll forming sausage. The edges of the film are twisted in the form of candy, while continuing to stamp the sausage. I have, as I said, received two sausages of about 20-25 cm in length, one oil-filling, and the second with Adygei cheese.
Put our sausages for a few hours in the fridge (in the fridge, not the freezer) waiting to oil included in the composition is frozen and the sausages when cutting keep in shape. In several hours get ready the sausage and carefully cut. The pudding turns out to be quite fragile, it is necessary to cut neatly, but the shape holds well.
Now it can be used as snacks and for making canapés. And space for filing is limited only by your imagination. I made her a few sandwiches and and applied. 1. Bread, lettuce, sausage, tomato (cucumber).
2. Bread, cream cheese, sausage, cucumber.
3. Bread, mustard, sausage, tomato.
All the options were good and suffered an unconditional surrender in the fight against hunger.
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