Fantastic connections chicken liver, breast and carrots. Smooth creamy consistency with fragrant spices – famous liverwurst.
- Chicken liver - 1 pc
- Chicken breast - 1 kg
- Onions - 3 pcs
- Carrots - 1 pc
- Eggs - 5 pcs
- Gelatin - 30 g
- Nutmeg - 5 g
- Basil - 3 g
- Salt - 10 g
- Pepper - 5 g
- Bay leaf - 2 pcs
For a start, boil the chicken, add the bay leaves and carrot slices.
Wash the liver and also in another saucepan, boil for 15 minutes, remove the foam.
Tip: do not cook the breast and the liver in a saucepan. During cooking, the liver produces an unpleasant bitter taste and it will spoil the broth.
Onions clean and cut into cubes, fry in vegetable oil until transparent.
The liver, carrots, onions and fillet mince with a fine grid two times. Add the minced salt and pepper, mix. Just season with nutmeg, dry basil. To the sausage is not falling apart, add eggs.
Tip: During cooking the egg will curdle, and sausage will be more dense and uniform.
Dissolve gelatin in chicken broth and add to the stuffing. Tighten the bowl with minced meat with cling film and place in refrigerator for 30 minutes.
Tip: If the stuffing remains liquid, melt a little butter in a frying pan, fry the flour until golden brown and mix with minced meat. Put in the fridge for 30 minutes.
Part of the cooled stuffing lay on the film, form the sausage, sausage cook 45 minutes over low heat under the lid open. After cooking, place the sausage in ice water to stop the cooking process. Homepage liver sausage cut into slices, garnish with green onion stalks, cherry tomatoes and basil leaves. Serve with croutons of white or brown bread.