ДОМАШНЯ ЛІВЕРНА КОВБАСА БЕЗ ХІМІЇ,ДЕШЕВО І СМАЧНО!

🔥 Homemade liver sausage made from pork heart and lungs — simple, natural, and chemical-free! Today, we're making real liver sausage at home using readily available ingredients. No E numbers, stabilizers, or mysterious additives — just natural meat and spices. You'll know exactly what's inside! 🥩 Ingredients: Pork heart — 1.6 kg Pork lungs — 0.4 kg Pork belly — 400 g Boil all the meat for 1 hour after it comes to a boil over low heat. ❗ Important: leave to cool directly in the broth — this will keep the liver juicy and prevent it from drying out. After cooling, mince with ice. This helps to achieve the right creamy texture🧂 Spices and additives (per 1 kg of minced meat): 1 egg 50 g butter 100 g ice 10–15 g salt (about 1 heaped teaspoon) 2–5 g black pepper 1–5 g ground coriander 3–4 cloves of garlic Mix everything well until you have a smooth, paste-like mixture. 🌭 Stuffing the sausage Stuff the natural casing loosely so that the sausage does not burst during cooking. Be sure to pierce the sausage several times with a thin needle along its entire length to release any air. Water temperature: 80–85°C (the water should not boil!) Cooking time: 35–50 minutes (depending on thickness) Internal temperature of the finished sausage — 72–75°C ❗ If the water boils, the casing may burst and the minced meat will become grainy. ❄ After cooking Immediately cool in cold water for 10–15 minutes — this: stops the cooking process