Description
Sausage of pork liver with the addition of lentils. From the category sausages. In essence - liver pate in a sausage casing.
Ingredients
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Liver pork
750 g
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Lentils
100 g
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Water
200 g
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Onion
1 piece
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Lard
100 g
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Fat
125 g
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Chicken egg
1 piece
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Salt
25 g
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Spices
2 tsp
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Intestine
150 g
Cooking
The liver is cut into pieces of medium size grinder
Boil the lentils in water until tender (35-40 min). The water is drained.
Onions finely chop and fry in lard. Onions, liver and lentils scrolled in a meat grinder.
Bacon cut into cubes (5x5x5 mm) and add to the mince.
Whisk egg and add to the mince. Add the spices, salt and carefully stir the minced meat.
With the help of special nozzles, the attachment to the grinder fills the colon with minced meat, bandages and put into the oven at 80-90 deg C for 2 hours. Cooled.
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