Light heart and liver with vegetables in a slow cooker. Do-it-yourself homemade offal liver - we cook it right! pork offal recipe

Offal is not inferior to meat either in vitamins or trace elements. But they are much cheaper in price. And nowadays, every penny counts.
Therefore, today I am preparing goulash from pork liver and lung.
First you need to prepare a light one. That is, soak pieces of the lung in water for at least 2 hours so that all the blood comes out of the trachea. Then put these pieces in a pot of water. As soon as the water boils and boils for a minute, you can drain. I always drain the first broth, even if a piece of meat is cooked.
Then I pour clean water into the pan and put the washed pieces of the lung, put on fire.

When water boils, it begins to foam strongly.

Therefore, it is imperative to remove this foam with a slotted spoon.
I lower the fire so that the water boils slightly. I add salt and boil the lungs for one hour.
I also soak the pork liver in water (you can in milk) for 30 minutes. Then I cut it into small strips.

I put liver strips in a bowl, add salt, dried basil.

I mix.
I add 2 tablespoons wheat flour.

And how would I make flour breading.

Already cooked pork lungs, cut into pieces. And I definitely remove the trachea (tubes) from the lung.

I pour vegetable oil into the pan, put the breaded liver and lightly fry on both sides.

Next, put the prepared pieces of the lung in the pan.

Peel onions and carrots, cut into half rings.

and add to the offal in the pan. Onion first,

and then, stirring, carrots.

Now you can salt to your taste and add spices (I have dried basil).

I add tomato paste.

And every time, of course, I mix all the products.
Now I dust everything on top with wheat flour.

After mixing well, and holding it on the fire for 2-3 minutes, I transfer the contents from the pan to the saucepan (although you can not do this, but continue everything in the pan).

I add the broth (300 ml) in which the lung was cooked to the pan

and the carcass over low heat for 20 minutes, stirring occasionally so as not to burn to the bottom of the pan.
Pork offal goulash is ready.

Of course, it is not prepared quickly in time, but it is very profitable for the price, and it is dietary healthy to taste. This is delicious.

Times shown do not include soaking.

Time for preparing: PT01H30M 1h 30m

Approximate cost per serving: 12 rub.

“I keep goats. When I have to slaughter an animal, I throw away the entrails. And I heard that they are preparing a "book", "scar". Print some recipe.

Do not hear that today they are especially fond of recipes for delicious offal dishes - the insides of the carcass. And in the old days, even in wealthy homes, a well-cooked tripe was not the last dish.

Here is one of the modern recipes of Tatar cuisine - stewed tripe. Boil a carefully processed tripe (the largest part of the four-chamber stomach of a ruminant animal - goats, sheep, cows) in salted water, then rinse again in cold water and cut into squares of about 5xb cm. Put them in cast iron or a saucepan, add chopped onions, coarsely chopped potatoes , carrots, salt, pour the broth, close tightly and put the stew in the oven or on the stove. Stir the finished dish and put it on plates hot.

Or such a Russian dish: fried tripe with porridge. Pass the prepared and cooked scar through a meat grinder, salt, pepper and fry in a heated frying pan with oil. Add separately fried finely chopped onion to the scar, put crumbly porridge (preferably buckwheat), mix everything and fry for another 3-5 minutes.

Czechoslovak cuisine also offers a simple recipe. Lung, throat, heart, cook until tender with carrots, parsley roots, then cut into strips. Strain the broth and let it boil. Put a spoonful of sour cream mixed with flour into it, add oil, vinegar and boil for a few minutes. Put chopped liver and roots into the sauce and boil. Sprinkle with parsley before serving. Potatoes are a good side dish.

And now, a request to readers who have experience in the delicious preparation of a “book” of another vast part of the stomach of a goat, sheep, cattle, please tell us your recipes.

Liver, heart, lungs, kidneys, spleen, as well as meat from the head of any animal carcass in a saucepan or cast iron. Then, after cooling the liver, I cut it into small pieces, as for homemade sausage. I fill the mass with allspice, crushed garlic, bay leaf and other spices. I mix in an enamel bowl.

The scar is thoroughly washed with cold and warm water. I cut a hole in it by 6-7 cm and fill it with liver mass. I sew up the scar with a thread, put it back into the cast iron or pan, after putting two sticks on the bottom (so that there is where to drain the fat). I put it in a Russian stove or oven. When the scar is ready, I wrap it in gauze and put it under the load - a flat stone or a milk flask with water. It turns out like a cake. The dish is called sartikson. After cooling, it is ready for use. Enjoy your meal!

I propose such technology. Spread the tripe on a cutting board, straighten the edges well, sprinkle with crushed garlic and pepper, wrap tightly and tie with twine (spiral) to make a roll. Boil salted water and dip the roll into it. Cook over low heat for 4-5 hours, then remove, cool, remove the twine, cut into pieces like sausage, and serve. Can be used for sandwiches in combination with vegetables. This recipe was passed down to us by our grandmother.

The preparation of tripe and pamphlet - parts of the stomach of a ruminant animal - requires thorough cleaning. I sprinkle the scar and the book with salt, put it in a bowl of water and soak for a day or two. After that, they are easily cleaned with a knife. Removed all the mucus with the remnants of food. Then I rinse well. If there is black allspice chopped, sprinkle it with it, wrap it, tie it with threads. Since the product has already been salted, I put it in plain water and boil it. After cooking, I remove the threads and the scar or book no longer unfolds. I cut like a sausage, and eat to your health.

In our area, several delicious dishes are prepared from the insides of sheep and goats.

Recipe one. After we cut the carcass, we take out the lungs (intact, without cuts) with a piece of the larynx. We prepare a mixture of a small amount of milk with the addition of a few tablespoons of curdled milk and pour it from the kettle into the lungs. From time to time we stroke them, slightly pressing from top to bottom. After filling the lungs with milk, we bandage the larynx with threads or a thin rope and set to boil. Before eating, the dish, which we call “kuigan epke”, is cut into pieces.

Recipe two. We take the liver and the caecum with a piece of the colon. We put the liver on the table and with the edge of a tablespoon, slightly pressing on it, drive from left to right. We do this until the liver turns into porridge and only streaks remain that can be thrown away. In this "porridge" add finely chopped onion, garlic, as well as black pepper and salt to taste. We stir all this and stuff the caecum turned inside out with the resulting mass. We pierce the free end with a match and tie it with a thread. We cook whole. The name of this dish is "sokhta", or simply Balkar sausage.

Recipe three. We cut the stomach into equal parts 10-15x6-10 cm, cut the duodenum lengthwise, scrape off the mucus from the inside with a knife, rinse it in cold water and divide it into equal pieces 10-15 cm long. Lay the pieces of the stomach on the table with the inside down, smooth them out segments of the intestine, add 2-3 strips of visceral fat, sprinkle with salt and finely chopped onion, red pepper, tightly fold and tie with threads along the entire length. Then cook and serve to the table, cut into slices. From the stomach of one sheep or goat, 6-10 sausages 10-15 cm long are obtained. In our country, these sausages are called “zherme”. When dried, they can be stored for a long time (only without onions), and soup, roasts and other dishes are prepared from the dried product.

We raise a piglet usually 8-9 months old. We slaughter in the second half of December and process half of the carcass into stew, and from the head and legs with the addition of meat we prepare jelly in reserve.

We put everything that has been set aside for the jelly in a cast-iron bucket, fill it with water to the top, put a handful of salt, 6-7 bay leaves, 10 black peppercorns, close the lid and put it in a Russian oven. Having heated the oven early in the morning, at 8-9 o’clock we close it and put the meat there, as well as a baking sheet lined with paper with washed 2-3-liter jars upside down. We move the cast iron closer to the coals, and the cans away. At 17-18 hours we take out the cast iron from the furnace, take out all the bones and put the cast iron on gas. We lower the washed ladle into the pan, and metal lids and a spoon into the bowl. Let the meat and lids boil for 15-20 minutes.

We take out the cans one by one from the oven, and immediately close the damper so that the remaining cans remain in the heat. We scroll the meat through a scalded meat grinder or chop it; divide into two or three parts. In no case do not put garlic. Fill each part of the meat put in the basin with broth (about 3.5 liters). We put the basin on gas, boil, then pour the contents into hot cans, straight from the oven, and twist.

As needed, open the jar, take out the "blank" in an enamel bowl, add garlic and bring to a boil over low heat, and then pour.

Canned jelly tastes just as good as fresh. From the head and four legs comes out 6-8 liters of it and 2-3 more plates.

I decided to write about making a pork head roll. This dish always turns out well for me.

I clean the pork head well and cook it like for jelly, until the bones and meat are separated. Then I take it out on a tray, separate the meat, trying not to tear the skin. I grind the meat with my hands, add grated garlic, pepper, salt, spices. I put the skin in cellophane, and then the prepared meat, carefully roll it up, wrap it in cellophane and tie it from the sides. I twist the roll on top with a nylon cord or twine. When the food hardens, I slowly remove the string, cut it like a sausage and serve it to the table. Very tasty.

I want to bring to the attention of the housewives a spicy dish - meat butter for sandwiches and stuffing in pancakes.

I cook it from the tongue, liver and fat. I pass everything clean, washed through a meat grinder with small grate holes (this is very important), add butter, salt. I can preserve meat butter in jars, compacting it: I cover it with lids with clamps and cook in a water bath for 4 hours. I cool it in the same water. Then I remove the clamps and on the jar, like all other canned food, I stick a label with the date of preparation. In winter, I sprinkle sandwiches with this oil with dried chervil, marjoram, lovage, basil, lemon balm, etc.

You can also make butter from bone marrow. But this product is perishable and only lasts a few days in a cold room. I take tubular bones, dissect them, select the entire brain and pass through a meat grinder with a very fine grate (care must be taken not to get small bone fragments). Then I mix it with butter, add salt, ground pepper, nutmeg to taste, mix everything well and put it tightly in dry prepared jars, which I roll up. I store in the cold for no more than 15 days.

Our family loves black pudding too. Here is the recipe for its preparation. The collected blood - a pig or another animal - is ground through a sieve, salt and taken out for 1 hour in the cold. Meat cuts. with fat or just bacon, boil until half cooked in salted boiling water, along with spices: bay leaf, parsley, celery, as well as parsnips and carrots, onions. Having chosen all this from the broth, I cool it, cut it into pieces and mix it with blood, putting ground pepper, a little marjoram and chopped cumin, then knead well again.

With this mixture I fill clean prepared pork intestines, the ends of which I tie with twine and put in a cauldron in order to boil in water at a low boil.

In the process of cooking, I pierce the intestines with a needle, and when the blood stops flowing out, the sausages are ready. For 1 kg of blood I take 500 g of meat trimmings with lard or only lard, 20-25 g of salt, other spices - to taste.

Liverwurst. After slaughtering the animal, I pass the liver (lungs, liver, heart, kidneys), as well as fat from the head and belly through a meat grinder. Salt, ground pepper and garlic are added to taste. I turn out the small intestines and clean them on the board from the inside, freeing them from mucus with a knife. I fill the intestine with a length of about 30-40 cm, washed with water from the kettle, with minced meat. I tie both ends together. The circle thus obtained is boiled in water over low heat until tender. When the sausage has cooled, it can be served on the table.

Blood sausage. The principle of its preparation is the same as that of liverwurst. The only difference is in the preparation of minced meat.

During the period of slaughter of the animal, I collect the blood in a basin and immediately add a little salt and mix the mass. Then I pass lard through a meat grinder, which cannot be used for salting or is poorly melted. I add it to the blood so much that the minced meat is not liquid and is easily pushed into the intestine with a spoon. Garlic, salt and ground pepper - to taste. I tie both ends of the intestine together and cook until tender in water over low heat.

In winter, I store sausage in the cold. I heat it up in the oven as needed.

Stuffed tripe. I carefully process the scar without cutting it, then I tie one hole, and through the other I fill it with minced meat. Finely chop the raw lungs, liver, heart, spleen, pork from the cheeks, add ground pepper, salt, crushed bay leaf, garlic, mix everything.

Then I tie or sew up the second hole, wrap it in gauze and boil it in a large saucepan. Readiness is checked by piercing with a sharp twig. If no dark liquid is released from the scar, then the scar is ready. Then I put it in the basin for 10-12 hours under the press (I put the load on the plank).

Ground meat. Well-scorched ready (if it is very oily, cut off the fat from the cheeks and neck), chop into pieces, remove the brain, eyes, teeth, nose. We put the pieces in a large basin or tank and fill it with water for 10-12 hours. Then we scrape the skin so that it is clean. We thoroughly wash everything, put it in a large saucepan, fill it with water, salt a little, when it boils, put the onion (peeled, whole heads), bay leaf. Cook until the meat separates easily from the bones. Then we take it out of the broth, cut it not very finely, add crushed pepper, finely chopped garlic and salt to taste. Mince is ready.

brawn. And now we take the bladder, which after slaughter should remain inflated with air. It dries quickly, but to make it soft, we lower it into hot water (temperature 45-50 °), you just need to make sure that it does not boil. The soft bubble is not tightly stuffed with minced meat, and the incision is sewn up with threads. We pierce the bubble with minced meat in several places with a needle and lower it into the same broth in which the head was cooked. Let it simmer a little in the broth. Then we take it out and put it under the press (no more than 8 kg) in a cool place. Excess liquid will flow out through the punctured holes. On the second day (after 18-20 hours), the brawn is ready for use.

For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. It looks like there is a resurgence of interest in Liver today. There are a lot of requests for this product on the Internet. That is why I decided to show you today how to properly cook liver, that is, what is processed from the failure of animals. It is traditionally believed that these are the lungs, heart and liver.

All this is very cheap in the market, in comparison with meat. Why not give it a try, even though it's considered a second-rate product? Cheap and cheerful! You will cook this whole set, and there will be enough for everything - for naval pasta (next time I will definitely tell you how to cook them), pies, dumplings, sausages, pancakes and much more.

Please do not confuse store liver, or what they call liver, liver sausage . Or store-bought pies with the so-called liver. All this did not lie next to a real liver. And now you are convinced of this! Let it be a high-calorie dish, and then you have to, but it was very tasty ...

Products

• Lungs, liver, heart (failure) - 500 gr.
• Onion - 300 gr.
• Butter - a piece
• Vegetable oil - for frying
• Salt and pepper - to taste
• Bay leaf - optional
• Garlic (optional) - 3-4 cloves

How to cook liver at home - step by step instructions with photos

We wash the failure, and leave it in the water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. Large pieces will be cut into smaller pieces, because then the water is guaranteed not to run away when it boils, as is often the case. Therefore, it will be necessary then to carefully monitor!

Step 1. Soak up the failure and remove the hymen

Pour water into a large saucepan, bring to a boil and send the lungs and heart to boil. After five minutes, we will drain this one, pour another water, and cook in it. And we will cook the liver, if it is. If not, then it doesn’t matter, it will turn out no less tasty without this ingredient. It is also necessary to thoroughly wash, remove all unnecessary and cut into pieces convenient for frying. It would be nice to soak it in milk before that.

Step 2. Soak the liver in milk and cut into pieces

Let's send the liver pieces to the pan, let them fry, not steam, until a brown crisp. And we'll take care of the bow. There should be a lot of it in the liver. Do not be sad that your family will not accept it. They will be so engrossed in their food that they will not notice the treacherous presence of fried onions. We fry it so that it becomes transparent. Take your time, because the first two ingredients take at least an hour to cook. By the way, you can salt and pepper the onion now, at the end of frying.

Step 3. Cut the onion and fry

Have you made sure that the heart and lung are ready? We cool them by laying them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. We just have to cut into pieces convenient for grinding in a meat grinder.

Step 4. Cool the failure and cut into pieces

By the way, if you do not have, say, a liver, replace it with another product. On the same chicken liver, a piece of beef, or put an udder. This is how every time you add something new, you will diversify the taste of the liver filling. And now we turn on the meat grinder, or set the usual one, and grind pieces of the liver, lung and heart.

Step 5. Grind the liver, lungs and heart in a meat grinder

Pour the oil from the pan along with the onion into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the stuffing turns out to be dry, you can add a little broth to it, in which the failure was cooked, warmed butter. It will be even tastier and more tender!

Step 6. Connect the onion and minced meat

By the way, you can do everything differently - that is, fry the liver or other ingredients with onions, and then grind everything. The taste will not change from this, but this option will appeal to those who do not like fried onions. You can lightly salt and pepper the minced meat. Before stuffing, you can overcook it for a short time and add a piece of butter.

Step 7. Overcook the minced meat and add a piece of butter

How to make liver even more appetizing: some useful tips

• You don't need to put a lot of salt, pepper will do its job.
• Let the quantity of all ingredients be approximately the same.
• If anything, you can arrange a mixture, that is, put beef lungs, a pork heart, and so on. By the way, liver is super tasty if you put your tongue in it, lard!
• Do not forget to follow the foam, which will appear abundantly as soon as the water boils in the pan, where there is already a failure. That's why you need to cut them into pieces.
• In the broth in which the failure is cooked, you can add carrots, bay leaves, garlic, etc.
• You can not grind all the parts, because all the stuffing cannot be used at once.
• If you add more butter, you can make something like a pate, which you then spread on a bun.

It is usually customary to harvest pork meat or lard for the future, but you should not forget about delicious pork offal, too. Following this homemade recipe, you can prepare for the future canned pork offal: liver, meat from the head, lungs, heart and kidneys.

How to preserve offal for the winter or for future use.

To begin with, we need pork giblets, as well as meat cut from the head and breast of the carcass, cut into medium-sized pieces and boil them until half cooked.

It is better if, when cooking offal, you add a pork leg or a skin cut from lard to the broth. Such a broth will turn out more rich and tasty.

We need to pack the boiled pork entrails tightly into sterile glass jars. And then, the jars with our preparation must be filled to the top with the broth in which the offal was cooked.

After the jars with home-made offal have cooled down, the broth with which we poured the offal should become like a jelly in consistency.

If the broth is frozen, then the canned offal will turn out tasty, fragrant and will be stored for a long time.

Instead of broth, pork giblets are allowed to be filled with a solution of acetic acid with a concentration of 2%.

Following this recipe, you can also cook jellied fat.

Pork offal canned in broth filling can be used to prepare various liver fillings for dumplings and pies. And from the jelly broth you can cook first courses or gravy for roasts.

When I buy fresh meat from farmers, I make sure to take offal as well. From the heart, lung, liver and kidneys with the addition of pieces of fresh meat, I often cook hodgepodge or. I really like stuffed pancakes with liver or pies with liver and potatoes. Well, today I would like to bring to your attention an equally interesting and simple recipe for preparing a delicious liver dish in a slow cooker.

By-products or liver are internal organs of little value, part of the carcass of animals. Which liver to choose when buying: pork, beef or mutton - I decide already on the spot, according to the presence on the counter. Which liver I like in appearance, color and freshness, I give preference to those by-products.

In this step by step photo recipe I use pork liver, lung and heart. You can choose any liver according to your taste preferences.

Lung, heart and liver with vegetables in a slow cooker

Ingredients:

Cooking process:

One thing I love about slow cooker stews is that you don't have to add liquid during cooking. Stews, offal, vegetables cook in their own juices and do not need to be stirred. At this time, I even forget about them, doing household chores. I already remember when delicious aromas are carried throughout the house.

Rinse the heart, pieces of the lung and liver with running water, cut arbitrarily or as for goulash, put in a multicooker bowl. You can optionally add pieces of fresh meat (fresh meat).

Prepare vegetables. Chop the onions, carrots and tomatoes the way you like best, and add to the offal in the slow cooker.

Salt, add spices, bay leaf and mix everything.

I use a Panasonic multicooker with a large bowl, but I cook this dish in small quantities. The proportions can be safely increased to the maximum risk.

We put a bowl with liver and vegetables in a slow cooker, close the lid, select the “Extinguishing” mode, cooking time 1 hour 30 minutes, “Start”.

After the signal about the end of cooking stewed offal and vegetables, open the lid.

Mix the dish. The photo shows that a lot of juice stood out during stewing.

Arrange the heart with a lung and a liver in portioned plates, preferably deep ones, to pour over them with a delicious broth.

And also, if you drain the broth, these stewed offal can be scrolled through a meat grinder and used for filling in yeast.

Anyuta and her Notebook wish you bon appetit!