Liver roll is a delicate snack that will be a good substitute for sausage. It is deliciously cut into thin slices and served with fresh white or black bread. You can also lay slices of paste on toast, salted crackers.

Chicken liver liver roll with butter

Product Composition:

  • ½ kilo chicken liver;
  • 3 dessert spoons of flour;
  • 1 onion;
  • 3 dessert spoons of thick sour cream;
  • 2 pre-cooked eggs;
  • 50 g butter;
  • 50 g of cheese;
  • salt, nutmeg;
  • vegetable oil.
  1. Rinse the liver, clear of films. Roll each slice in salted flour. Fry in hot oil for 3 to 4 minutes.
  2. Send half an onion to the liver. Cook foods together until the vegetable is soft.
  3. Add sour cream, salt, nutmeg. Simmer the ingredients under the lid for another 8 to 9 minutes.
  4. Cool the contents of the pan. Puree with a blender or other convenient device.
  5. For the filling, mix the butter with the grated cheese. To salt.
  6. Lay out a layer of liver on a film or bag. Spread the filling on top of it.
  7. Gently roll up the workpiece. Keep in the refrigerator for at least 2 hours.

Remove the film and cut the liver roll with butter into arbitrary slices.

With carrots and onions

Product Composition:

  • 600 g of beef liver;
  • 1 tbsp. l chopped greens;
  • 2 onions;
  • 120 - 150 g of cream fat;
  • 2 medium carrots;
  • 2 chicken eggs;
  • vegetable oil;
  • salt.
  1. Defrost offal. Remove films and all unnecessary. Large cut.
  2. Pour the liver with cold water and leave for about an hour.
  3. Chop the onion into cubes. Grind carrots with a medium-sized grater. Fry vegetables until soft in butter. To salt.
  4. Soften the oil, combine with herbs. To salt.
  5. Boil eggs and grate finely.
  6. Squeeze the liver from excess fluid. Pour with fresh water, and cook until tender.
  7. Cool offal.Pass it through a meat grinder.
  8. Also do vegetable frying.
  9. Mix it with the liver. Add up.
  10. Lay out the mass on a sheet of parchment. Give it a rectangle shape. The optimal thickness of the reservoir is 0.7 - 1 cm.
  11. Cover the base with oil and greens filling. Sprinkle evenly with boiled grated egg.
  12. Roll the formation roll. Wrap with parchment.

Send the liver roll with carrots and onions in the cold for 4 - 5 hours. Serve with fresh white bread.

Boiled liver roll in a bag

Product Composition:

  • 700 g of pork liver;
  • 300 g of lard;
  • 5 eggs;
  • 1 tbsp. semolina;
  • salt, pepper, dried garlic.
  1. Rinse the liver, get rid of the film. Cut into small pieces. Add miniature bacon cubes to it.
  2. Pour the contents of all five raw eggs to the meat products, add semolina, salt, dried garlic and pepper.
  3. Mix everything well, put it in a bag and fix it with rubber bands on both sides, forming a tight roll.
  4. Dip the resulting workpiece into a pot of water. Cook 120 minutes from the moment of boiling.

Remove the roll from the bag, put in the refrigerator. Before serving, cut into slices according to the principle of sausage.

Oven baking recipe

Product Composition:

  • 300 - 350 g of pork liver;
  • 1 large carrot;
  • 1 tooth fresh garlic;
  • 3 dessert spoons of oily sour cream;
  • 50 g semi-hard / hard cheese;
  • salt.
  1. Cut a large piece of liver into thin, wide layers.
  2. Grate the carrots with medium cells. Chop the onion in miniature cubes. Coarsely rub the cheese.
  3. Mix the ingredients from the second step with sour cream. To salt.
  4. Spread the filling into pieces of the liver.
  5. Wrap rolls. Cover it with foil. Wrap the coating around the edges according to the principle of candy.
  6. Put the blanks on a baking sheet.

Bake rolls in the oven at an average temperature of 40 - 45 minutes.

Beef liver roll

Product Composition:

  • 1 kilo of raw beef liver;
  • 300 g raw carrots;
  • 300 g of white sweet onion;
  • a full glass of softened butter;
  • vegetable oil for frying;
  • table salt and a mixture of colored ground peppers to taste.
  1. For such a dish, it is best to use a thin edge of the offal. It has the least dense vessels. Remove the film from the piece.
  2. Cut the meat into large slices. Remove caught vessels.
  3. Put the liver in boiled water. Cook 10 to 14 minutes.
  4. Cool and grind randomly. Make it convenient with a meat grinder or blender. Salt, pepper.
  5. Grind the declared vegetables in miniature slices. Fry in vegetable oil. To salt.
  6. Spread liver mass on parchment. Spread soft oil on top. Spread the vegetable mass.
  7. Roll products roll.
  8. Send to a cold place for several hours.

Cut the prepared snack with butter into slices and serve with salted crackers.

With cheese

Product Composition:

  • a pound of chicken liver;
  • 100 g smoked cheese (sausage);
  • 2 boiled eggs;
  • 100 g of fatty oil (butter);
  • 1 onion;
  • 1 carrot;
  • fat for frying;
  • rock salt.
  1. Rid the main component of the films. Pour with salted water and cook for a quarter of an hour. Cool. Grind to homogeneity in any convenient way. To salt.
  2. Grind vegetables and fry in refined oil. To salt.
  3. Add half softened butter to the liver. Beat it with a blender. Spread on a bag or film in a thick layer.
  4. Mix grated boiled eggs, grated cheese, remaining butter. To salt. Smudge the resulting mixture on a liver basis.
  5. Wrap the chicken liver roll so that the filling is inside. Cool for 3 to 4 hours.

Get rid of the roll from the film. Cut into pieces.

Lavash roll with liver pate

Product Composition:

  • 2 thin pita bread;
  • 1/3 Art. classic mayonnaise;
  • ½ pack of soft butter;
  • 4 tooth. fresh garlic;
  • 2 processed cheese;
  • 300 g of any liver paste.
  1. Combine mayonnaise, grated cream cheese and crushed fresh garlic.Thoroughly mix the components of the filling.
  2. Mix the liver filling with softened butter.
  3. On the first sheet of pita bread, spread the liver paste with butter. Close the second foundation.
  4. Put cheese filling on the top sheet of pita bread.
  5. Collapse layers with a dense roll.

Chill the finished appetizer.

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