500 grams of beef liver
1 onion
1 clove of garlic
80 grams of butter
200 grams of fat
1-1.5 teaspoons of table salt
ground black pepper
1 meter of gut
7-9 tablespoons of warm water
1. Cut the liver into large pieces (approximately 4X4 cm). Put in boiling water and cook for 10-15 minutes until cooked. Take the liver, put it aside to cool off a little.
2. Clean the liver of the entire film and twist it in a meat grinder through a fine grate along with onions and garlic. Salo twist through a large lattice or finely cut with a knife. Mix everything.
3. Add the melted butter, salt, pepper to taste and 7-9 tablespoons of hot water. Stir thoroughly.
4. Fill the gut through the special cone nozzle onto the meat grinder. Leave the sausage in the refrigerator for 1 hour.
5. Put sausage in water, bring to a boil and cook for 10 minutes, the water should not boil.
6. Remove the sausage from the water and allow it to cool completely.
7. Eat with croutons, butter and pickled cucumbers).
