Sausage with chicken liver and buckwheat

Description

A simple and affordable recipe. Very tasty and healthy!

Ingredients

Chicken liver

700 g
Buckwheat

1 cup
Onion

2 piece
Garlic

3 tooth
Intestine
Salt

1.5 tsp
Water

0.5 cup

Cooking

Buckwheat cover with cold water 1 Cup. buckwheat and 2 stack. water, salt; bring to the boil and cook until tender (but do not overcook! buckwheat should be crumbly).

Onion cut into small cubes and lightly fry in vegetable oil or margarine.

Chicken liver wash, cut into small cubes. To chopped liver add the fried onions, the cooled buckwheat, salt, pepper, garlic (can be fat, but that's to taste). If the mass is too thick, add a little water.

I have no special tool! I cut a plastic bottle (the neck is stock). Ready the gut to put on the neck, the tip tie in a knot. (I for insurance tie with a thread).

Holding one hand in the neck (so the guts didn't fly), another put the stuffing with a spoon, most importantly, loose stuff! (the meat passes through the neck, and intestine.) Ready to tie the sausage and the length to poke a thin needle (so in the cooking process it will not burst)

Sausage in a pot with boiling water (the water should cover), add the Bay leaf. Since the boiling cook for 15 min.

The one ring I fry on both sides until brown. And one, as the sausage has cooled, wrap in cellophane and put into the freezer.

Bon appetite!:)

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