Pawaru-Grahmata

№ 3X. nodaļa

Aknu desa

Calf's liver sausage with raisins

  • Makes about 1.4 kg (6 servings)
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Aknu dessa.

Modernizētslpp. 437 · PDF 451

The book gives 1 stops of milk, a good handful of suet, 1 spoon of onion, 2 handfuls of raisins, 2 spoons of breadcrumbs and 3 eggs, which converts to about 1.3 l of milk. It gives no amount of liver. We use about two fifths of the milk; the amount of liver is ours.

Method

8 soļi
  1. Trim the skin and tubes off the liver, cut it up, purée it in a food processor and push it through a coarse sieve. Keep it in the fridge.
  2. Simmer 500 ml milk with 120 g breadcrumbs, stirring, for 3–4 minutes, until it is a thick porridge.
  3. Fry the suet in a small frying pan over medium heat for about 5 minutes, until it starts to crisp; add the onion for the last 2 minutes. Stir both into the porridge and simmer together for 2–3 minutes.
  4. Off the heat, stir in the raisins. Leave the porridge to cool until no more than lukewarm.
  5. Mix in the liver, 3 tbsp milk, salt, pepper, ginger, herbs, 2 tbsp breadcrumbs and eggs. Fry a spoonful until cooked through and taste it for salt (our addition).
  6. Soak and rinse the casings and fill them fairly loosely, about three-quarters full. Tie both ends.
  7. Lower into salted water at 80 °C and poach for 40–50 minutes, without letting the water boil, until the centre reaches 72 °C.
  8. Eat warm, or cool, refrigerate and then fry in butter or under the grill until browned.

Notes

What the book says vs. what we added

the book pounds diced calf's or ox liver and presses it through a colander, cooks 1 stops of milk with breadcrumbs to a porridge, fries a good handful of diced suet with a spoonful of onion in a pancake pan and simmers it with the porridge. Off the heat go 2 handfuls of washed large raisins, and once it is cool the liver, a little more milk, salt, pepper, ginger, marjoram, thyme, 2 spoons of breadcrumbs and 3 eggs. The sausages are boiled in salted water until done and eaten as they are, or grilled or fried once cold. The food processor, the thermometer, the amounts of liver and salt and the times are ours.

Liver

calf's liver gives the mildest sausage; ox liver is stronger. Buy it very fresh, keep it cold and cook it within a day. Refrigerate the cooked sausages and eat them within 3–4 days, or freeze them.

Casings

see 10-002. Without casings, bake the mixture in a buttered loaf tin in a water bath at 160 °C, to 72 °C in the centre (our addition).

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