💥 Да, это та самая ливерка из детства | Ливерная колбаса высшего сорта по ГОСТу 5284 - 69 года

Liver sausage according to GOST 5284-69 is the benchmark for a natural product from the past. Its flavor was determined by high-quality raw materials, a complete absence of vegetable proteins and chemical additives. Finding such a product today is virtually impossible, unless you make it yourself, following that same recipe from childhood. Key Features of Liver Sausage According to GOST 5284-69 This GOST was much stricter and more "honest" than modern standards. It divided liver sausages into three grades: Premium, 1st, and 2nd. 1. What was supposed to be inside (main raw material): Beef liver or pork liver. This was the basis from which the sausage got its name. Other by-products: Depending on the grade, heart, lungs, kidneys, udder, and pork rinds were allowed. Meat: Beef, pork, cheeks. Premium grade – only beef and pork. · Raw fat or lard. · Eggs (chicken or lard) – a mandatory component for fat content and color. · Onions (fresh or dried). · Spices: Salt, black or allspice pepper, nutmeg or cardamom. · Wheat flour or starch – but their quantity was strictly limited even for 2nd grade. Recipe #1: PREMIUM GRADE Liver Sausage This was the highest quality and most tender sausage with the best ingredients. Per 100 kg of unsalted raw materials (minced meat): Raw Materials Weight, kg Note Beef (premium semi-finished meat) 30% Usually brisket or shoulder Pork (lean semi-finished meat) 35% Beef or pork liver 25% Must be fresh and chilled Chicken eggs 10 Can be substituted with mixed eggs (10 kg) Fresh onions 3 Peeled and sautéed until soft Table salt 2.2 - 2.5% Black or ground allspice 0.1% Nutmeg or cardamom 0.05% Water or broth Up to 5 l To adjust the consistency of the minced meat Critically important difference: The use of flour and starch was prohibited in premium liver sausage! Recipe #2: 1ST GRADE Liver Sausage The ingredients were more modest, allowing for cheaper ingredients. Per 100 kg of unsalted raw materials (minced meat): Raw Materials Weight, kg Note Beef (semi-finished, grade 1) 20% Fatty pork 20% Raw pork or beef fat 10% Liver 20% Beef lung 10% (thoroughly cleaned) Chicken eggs or egg mixture 5% Wheat flour 2% Onions 3% Salt 2.2 - 2.5% Ground black pepper 0.1% Water or broth Up to 10 l Recipe #3: Second-Grade Liver Sausage The most budget-friendly option, which uses the maximum amount of offal. Per 100 kg of unsalted raw materials (minced meat): Raw Material Weight, kg Note Beef (second-grade semi-finished) 15% Raw fat 15% Liver 15% Beef lung 15% Beef udder 10% Pork jowl 10% Eggs or mixed eggs 5 Wheat flour or starch 3% Onions 3 Salt 2.2 - 2.5% Ground black pepper 0.1% Water or broth Up to 10 l My version of premium liver sausage based on GOST 5284-69, adapted for modern home conditions Per 1 kg. Minced meat: Prime beef - 30% Semi-fat pork - 35% Beef liver - 25% Chicken egg - 1 pc. Onion - 30 g Natural collagen (Schwartenblok) - 20% (optional) Meat broth - 10% (100 ml) Salt - 2.2% - 22 grams, half table salt and half nitrite salt, sodium nitrite content 0.6% Ground black pepper - 1 g Ground cardamom - 0.5 g Ground nutmeg - 0.5 g Fresh garlic - 20 g (optional) Food phosphate - 2.5 g =================== My Telegram channel, FoodCourt - Sausage Workshop, is for you. Follow the link https://cutt.ly/we2sGagP and subscribe now! ================== You can find everything you need for homemade sausage making at the CraftStore online store. Visit the store's website at https://cutt.ly/MihLv and get a 3% discount on all homemade sausage making products with the promo code foodcourt =================== Friends, if you liked this video and recipe, please support my channel by liking, subscribing, clicking the like and share button. Drop a few words in the comments. I'd love to hear from you. My gratitude and appreciation goes out to you. ================== For advertising, collaboration, and partnership inquiries, please contact [email protected] 💥Subscribe to the FOOD COURTE channel💥 🔥▶ https://goo.su/aKZT ==================== 💥Subscribe to the channel💥 🔥▶ https://goo.su/aKZT Like, comment, ask your questions, let's chat ================== #liverka #salivernayasausage #livernayapogost