For those interested in trying to make this dish at home, here is a simple recipe that captures its essence.
Ingredients:
Fatty pork — 300 g.
Pork liver — 500 g.
Pork lungs — 250 g.
Pork heart — 250 g.
Heavy cream — 50 g.
Eggs — 2 pcs.
Onion — 1 pc.
Black pepper — 0.5 tsp.
Sugar — 1 tsp.
Garlic — 3 cloves.
Water — to taste.
Salt — to taste.
Nutmeg — to taste.
Natural sausage casing.
Preparation:
Place the pork, liver, lungs, heart, and onion in a pot. Add 2–3 liters of water, bring to a boil, and simmer for 40 minutes, then drain the liquid.
Pass the cooked meat and offal through a meat grinder until you achieve a uniform consistency.
Next, mix the minced meat with eggs, cream, salt, nutmeg, black pepper, and sugar.
Blend the mixture in a food processor or blender until you obtain a smooth, emulsified consistency.
Fill the natural pork casings with the prepared mixture, securely tie the ends, and pierce the sausages with a toothpick to release any air bubbles.
After that, place the sausages in a pot and cover them with cold water.
Bring to a gentle simmer and cook on low heat for 25 minutes.
Transfer the sausages to ice water immediately after cooking.
Once cooled, slice the liver sausage into thin circles and enjoy it as a savory snack.
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