liver roll- a tender snack that will be a good substitute for sausage. It is delicious cut into thin slices and served with fresh white or brown bread. You can also put slices of pate on toast, salted crackers.

• ½ kilo chicken liver;
• 3 dessert spoons of flour;
• 1 onion;
• 3 dessert spoons of thick sour cream;
• 2 pre-boiled eggs;
• 50 g butter;
• 50 g of cheese;
• salt, nutmeg;
• vegetable oil.

1. Rinse the liver, clean from the films. Roll each piece in salted flour. Fry in hot oil for 3-4 minutes.
2. Send onion half rings to the liver. Cook foods together until vegetables are soft.
3. Add sour cream, salt, nutmeg. Simmer the ingredients under the lid for another 8 - 9 minutes.
4. Cool the contents of the pan. Puree with a blender or other convenient device.
5. For the filling, mix butter with grated cheese. Salt.
6. Spread a layer of liver on a film or bag. Spread the filling over it.
7. Carefully roll the workpiece into a roll. Keep in the refrigerator for at least 2 hours.

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

Composition of products:

• 600 g beef liver;
• 1 st. l. chopped greens;
• 2 onions;
• 120 - 150 g of butter fat;
• 2 medium carrots;
• 2 chicken eggs;
• vegetable oil;
• salt.

1. Defrost offal. Remove films and all unnecessary. Cut coarsely.
2. Pour the liver cold water and leave for about an hour.
3. Chop the onion into cubes. Grind carrots with a grater with medium cells. Saute vegetables in oil until soft. Salt.
4. Soften the butter, combine with herbs. Salt.
5. Boil eggs and finely rub.
6. Squeeze out the liver from excess liquid. Pour in fresh water and boil until done.
7. Cool offal. Pass it through a meat grinder.
8. Do the same with vegetable roast.
9. Mix it with cookies. Add salt.
10. Spread the mass on a sheet of parchment. Give it a rectangle shape. The optimal layer thickness is 0.7 - 1 cm.
11. Cover the base with a filling of butter and herbs. Sprinkle evenly with the boiled grated egg.
12. Roll up the layer with a roll. Wrap with parchment.

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

Composition of products:

• 700 g pork liver;
• 300 g of lard;
• 5 eggs;
• 1 st. semolina;
• salt, pepper, dried garlic.

1. Rinse the liver, remove the film. Cut into small pieces. Add miniature cubes of lard to it.
2. Pour the contents of all five raw eggs, 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. Lower the resulting blanks into a pot of water. Cook for 120 minutes from the moment of boiling.

Remove the roll from the package, put in the refrigerator. Before serving, cut into slices like a sausage.

Recipe for baking in the oven

Composition of products:

• 300 - 350 g of pork liver;
• 1 large carrot;
• 1 tooth fresh garlic;
• 3 dessert spoons of fat sour cream;
• 50 g semi-hard / hard cheese;
• salt.

1. Cut a large piece of liver into thin wide layers.
2. Grate carrots with medium cells. Chop the onion into small cubes. Coarsely grate the cheese.
3. Mix the ingredients from the second step with sour cream. Salt.
4. Distribute the filling among the pieces of the liver.
5. Roll up the rolls. Cover it with foil. Wrap the coating around the edges like a candy.
6. Lay the blanks out on a baking sheet.

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

Beef liver roll

Composition of products:

• 1 kilo of raw beef liver;
• 300 g raw carrots;
• 300 g white sweet onion;
• a full glass of softened butterfat;
• 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 offal. It has the fewest dense vessels. Remove the film from the piece.
2. Cut the meat into large chunks. Remove any blood vessels that come across.
3. Put the liver in boiled water. Cook 10 - 14 minutes.
4. Cool and finely chop. It is convenient to do this with a meat grinder or blender. Salt, pepper.
5. Grind the vegetables stated in the recipe into miniature pieces. Fry in vegetable oil. Salt.
6. Spread the liver mass on parchment. Top distribute soft butter. Spread out the vegetable mass.
7. Roll up food.
8. Send to a cold place for several hours.

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

With cheese

Composition of products:

• half a kilo 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 in salted water and cook for a quarter of an hour. Cool down. Grind until smooth in any convenient way. Salt.
2. Grind vegetables and fry in refined oil. Salt.
3. Add half of the softened butter to the liver. Beat it with a blender. Distribute on a bag or film in a thick layer.
4. Mix grated boiled eggs, grated cheese, remaining butter. Salt. Spread the resulting mixture over the liver base.
5. Roll up the roll chicken liver so that there is stuffing inside. Refrigerate for 3-4 hours.

Rid the roll from the film. Cut into pieces.

Lavash roll with liver pate

Composition of products:

• 2 thin pita bread;
• 1/3 st. classic mayonnaise;
• ½ pack of soft butter;
• 4 tooth fresh garlic;
• 2 processed cheese;
• 300 g of any liver pate.

1. Mix mayonnaise, grated processed cheese and crushed fresh garlic. Thoroughly mix the filling ingredients.
2. Mix liver filling with softened butter.
3. Spread on the first sheet of pita liver paste With butter. Close with the second base.
4. Put the cheese filling on the top sheet of pita bread.
5. Roll up the layers into a tight roll.

Refrigerate the finished snack.

A delicious snack is not a store-bought sausage with an endless list of preservatives and dyes, but a homemade treat from quality products. So, for a snack at work or as an aperitif for the main dishes for the holiday, you can learn how to cook tender, and most importantly - useful roll from chicken liver.

We offer interesting options this treat, including dietary (for lovers healthy eating) and satisfying (for those who are not afraid of extra calories).

Such an appetizer can also be made from beef offal, following the technology. But the liver roll made from chicken liver turns out to be more tender and does not have a characteristic smell, with which the product of cow origin “sins”.

For a roll, you can take ice cream product but, of course, fresh is best. For more tips on cooking rolled liver snacks, see the recipes.

Delicious chicken liver roll, recipe with butter

Ingredients

• - 900 g + -
• - 1 pack + -
• — 1 medium root vegetable + -
• - 1 head + -
• - 1 bunch + -
• - 2 tbsp. l. + -
• - 1 tsp + -
• - 1/2 tsp + -

Step by step cooking chicken liver roll with butter

The peculiarity of this snack is an oil-dill layer. Cow butter makes the treat more satisfying, and greens add a pleasant aroma. If you don’t have that much butter in the fridge or you want to make a less fatty snack, you can replace it with mayonnaise.

Chicken liver roll with egg as a filling - too great option. Instead of an oil layer, lay chopped boiled eggs- snack is ready!

Let's start cooking liver rolled snacks by washing the main product.

• We cut off the veins from the liver, remove the bile ducts and the sac (if any), dry the washed liver on paper towels, since we do not need excess moisture.
• Now let's boil it. To do this, put it in a saucepan, fill it with water, add salt and cook for 10 minutes (no more, otherwise it will be too hard!) After the water boils.
• We throw the prepared product into a colander, wait until the excess moisture comes off.
• In the meantime, peel the onion, chop it finely into cubes, and chop the peeled carrots on a coarse grater.
• We save vegetables in vegetable oil for 5-7 minutes. The pan can be covered: so vegetable mix will become soft faster. Don't forget to mix.
• Using a meat grinder or chopper, grind boiled chicken offal with onions and carrots. It is advisable to pass the mass through a meat grinder twice, to obtain the most homogeneous pate.
• We pepper it, salt it, add 1-2 tbsp. l. butter, knead, lay out on food polyethylene in an even layer up to 5 mm thick.
• We put the oil in a blender, add the washed and finely chopped greens (if desired, you can add parsley), interrupt until smooth.
• Butter cream, slightly salting it, spread evenly over the pate.

• Next, gently roll the pate with butter in the middle with the help of a film so that you get a roll.
• We put it right in the film in the refrigerator on the top shelf and leave it for a couple of hours to solidify the oil layer.

Ready roll before serving as cold appetizer cut into portioned slices about 1 cm thick.

Snack rolls of chicken liver with vegetable filling

This treat will delight lovers of liver cakes. We bake pancakes from offal in the same way as for a cake, but we won’t stack them in a pile, but roll each one separately and serve it, filling it with stewed vegetables (you can add mushrooms to them) and cutting into portions.

Ingredients

• Chicken liver - 350 g;
• Medium chicken eggs - 4 pcs.;
• Fresh cow's milk - 1 tbsp.;
• Premium flour - 2 tbsp. l.;
• Carrot - 1 small root vegetable;
• Medium bulb - 1 pc.;
• Vegetable oil 3-4 tbsp. l.;
• Mayonnaise - 1 tbsp. l.;
• Salt - ½ tsp;
• Pepper - to taste.

Making a rolled appetizer with liver flavor and vegetables

• After washing the liver with tap water (it is convenient to do this by putting it in a colander), let the water drain.
• We pass the raw product through a meat grinder, add 2 eggs, pour in milk, pour flour, add salt and pepper to taste.
• We mix everything - the consistency of the “dough” for liver cakes should be the same as for ordinary thin pancakes.
• We cover the heated bottom of the pan (preferably with non-stick) under each pancake with a thin film of oil.
• We bake liver-flavored pancakes in the same way as flour pancakes: pour the “dough”, spread the mass along the bottom in a thin layer with circular movements of the hand in the pan. As soon as the damp shine disappears on the raw side, turn the pancake over and bake on the other side for literally a minute. You need to bake pancakes from the liver on high heat.
• While the finished cakes are cooling, we will make the filling in the same way as in the previous recipe. We clean the vegetables, chop them and simmer in oil until soft. It will take 10-15 minutes on low heat with stirring.
• Meanwhile, hard boil the remaining 2 eggs. When they are ready, let them cool, peel, three on a coarse grater, add to the stewed onion-carrot mixture.

• Fill the filling with mayonnaise.
• When the pancakes have cooled, proceed to the formation of rolls. We cover the pancakes from the inside with the filling, and then we roll them up and cut each one into 3 parts.
• We spread the finished snack on a flat dish and decorate on top with sprigs of fresh fragrant greens.

Serve snack rolls slightly warm or after chilling in the refrigerator.

Warm chicken roll with liver, chicken and mushrooms in the oven

And this treat can be served to festive table as an alternative to the boring roast of potatoes and meat. Chicken fillet, mushrooms and liver baked in chicken skin look very elegant, besides, they are very tasty in this combination. The main difficulty is properly skinning a raw chicken. How this operation is done - read below.

Ingredients

• Chicken carcass - 1.2 kg;
• Fried champignons with slices - up to 100 g;
• Raw chicken liver - 100 g;
• Small turnip onion - 1 pc.;
• Olive oil - 2 tbsp. l.;
• Powdered sugar - 1 tsp;
• Thyme and basil - 0.5 tsp each;
• Salt - 1 tsp

Cooking a liver roll from chicken liver, mushrooms and fillets: a recipe for the oven

Let's prepare the meat for the roll with our own hands

• We wash the carcass of the bird. To easily remove the skin without damaging it, first remove the extreme phalanxes of the wings (there is no meat there). Now in a circle we cut the skin in a circle along the edges of the legs, around the cloaca, along the entire sternum (from top to bottom).
• We begin to remove the skin from the chest, like a vest, passing to the wings, then the shanks are next in line. This should be done carefully and slowly, cutting off the inner hymen from the pulp with a knife. As a result, we should get a completely edible baking film, which will give the treat the desired shape.

If for some reason you do not want to use the skin, you can wrap the roll in foil. The taste of the roll will be no worse than you can say about it appearance. Therefore, the skin is the best!

• Now cut the fillet from the carcass and chop it very finely with a sharp knife.
• Salt and spices (you can add black pepper powder) must be crushed in a mortar and added to minced meat.
• The fillet part of the roll, placed under food polyethylene, is sent for half an hour in the refrigerator.

Let's take onions and liver

• Finely chop the onion and fry until golden in 1 tbsp. l. olive oil.
• Slices of the liver (whole unbroken pieces!), After washing and drying them, cut them in half lengthwise.
• Fry them in 1 tbsp. l. hot oil for a couple of minutes. The blood ceased to stand out when pressed - it means that they are ready.
• Remove them from the pan, cool naturally and cut into small cubes.
• Add liver slices and mushroom fry together with onions to minced meat, mix everything.

We form correctly and quickly a tasty liver roll

• Grease a baking sheet with oil and lay parchment on it. Then we turn on the oven - let it heat up.
• We turn the folds of skin from the legs and wings inward.
• We spread the triple filling along the skin with a roller and fold the skin so that we get a roll. We turn the fold down.
• We wrap the paper in the form of an envelope so that the roll "seam" ends up on top.
• We spread the raw delicacy in the form and send it to the oven. At 200 degrees at an average level, the roll will be ready in 25 minutes.
• When the time is up, carefully open the roll, sprinkle with sweet powder on top (thanks to it, an appetizing golden brown), close it again with tracing paper and again send it to the oven for 15 minutes.
• Serve the roll slightly cooled, cut into thin slices. The skin can be removed if desired.

And again, we were convinced that incredibly tasty meat delicacies can be prepared from the most budgetary products. Offered as an appetizer, a roll of the most delicate chicken liver is made quickly and turns out so tasty that a request for an addition is guaranteed. And not only big offal lovers will ask for it.

Bon Appetit!

To be honest, I do not like any liver in any form, except in pate. And since this product is very useful, I try to cook it that way.

I have an ambiguous attitude to the recipes of Yulia Vysotskaya. I like many of them because of the originality. However, reading them, I often see some inconsistencies or inaccuracies.

Where do they come from? Probably, Julia publishes them not on the day of preparation and not on the next, but much later. In this regard, some moments are lost. However, this is just my guess.

If the dish is simple, this is not critical, but in the case of preparing something more complex, difficulties may arise.

Ingredients:

2 onions

1 bunch dill

30 ml cognac

salt to taste

Additionally:

paper napkins

Foil

Cooking:

We need a fresh liver. Therefore, if it was in the freezer, it should first be thawed and then rinsed thoroughly.

Pour a liter of milk and leave for 3 hours or overnight. I chose the second option to start cooking in the morning.

Now you need paper napkins. I took the most common ones. Plus allocated a large tray for convenience.

It is necessary to dry the liver by spreading it on napkins.

Preheat the pan by putting 1 tbsp on it. butter and 2 tbsp. olive. Fry the liver so that it does not become hard, but until there is no blood.

Boil carrots, cut small cubes. Chop the onion. Spasser together for 2 tbsp. butter.

Who, like me, does not have a blender, we go the old beaten path - with the help of a meat grinder. But there is also two options:

1. Scroll 1 time - the pate will turn out to be coarsely ground, which, in principle, is good in its own way.

2. Scroll 3-4 times. Then the pate will become airy and very tender ... So I decided to do it.

Knowing the features of my meat grinder (the softer the source material, the harder it is), the first two times I skipped the liver, onions, carrots and eggs. In the third scroll I added butter and already in the fourth - cream.

So, the mass is ready. Ground spices, salt and cognac should be added to it. It can be replaced with port wine, in extreme cases - vodka.

Mix everything well and put it in the refrigerator for now, covered with a lid.

Make the filling - combine chopped dill, 200 g of softened butter and 50 ml of olive oil. Here there is two nuances:

1. The first one is not so significant - Yulia Vysotskaya has a bunch of parsley in her recipe, not dill. I made this pate and so, and so. With dill, I liked it much more, and parsley seemed too coarse for such a tender roll.

2. The second nuance is already significant. Yulia simply says about the butter filling: “cool in the refrigerator.” How much time is unknown, but this moment is fundamental in this case.

Empirically, I found that it is necessary to cool to a thick and stable consistency, but not to complete hardening - the mass should be well laid out with a spoon.

So, remove the mass for several hours in the refrigerator to achieve the desired consistency. When it is optimal, take the pate out of the refrigerator, spread the foil and put the pate on it in an even layer.

Top center along the entire length - the oil mixture.

When I did the first time, I put the oil mixture in the cold for 40 minutes. As a result, it began to spread over the pate layer, which made it difficult to connect it into a roll.

So, you need to roll up the foil with the pate so that you get a roll.

Place in refrigerator for at least overnight.

The cut-away appearance of the pate will depend on which layer of pate and butter filling you have laid out and how. The number of rolls is also up to you. You can make 1 large or 2-3 smaller ones. I made two medium rolls from this mass. One cutaway looks like this:

And the second with oil inclusion is closer to the top. There is less oil filling here, it came out more dietary.

The pate turns out very tasty and tender-gentle! And I tell you this, I am not a special lover of the liver :) But in this form, I am ready to eat and eat it!

Despite the fact that the recipe cannot be called quick, I cooked this pate for February using it - 3 times! My family and guests loved it so much!

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With a minimum of hassle, in a few simple culinary steps, we turn an ordinary liver pate into an elegant, presentable roll with a contrasting butter filling. We combine the fried liver with juicy onions and sweet carrots, puree with a blender, roll into a “roll” with a thin oil layer and put in the refrigerator until solidified / compacted.

Ready-made liver roll with butter is easily cut into portioned pieces, easily applied to bread and retains the delicate, silky texture inherent in a standard pate. The recipe applies to all types of liver - you can use beef, pork, chicken and other offal.

Ingredients:

• chicken liver (or other) - 500 g;
• onion - 150 g;
• carrots - 100 g;
• salt, pepper - to taste;
• vegetable oil (for frying) - 2-3 tbsp. spoons;
• butter - 100 g.

Liver roll with butter step by step recipe with photo

1. The liver, washed several times under running water, cut into medium-sized pieces. Dry in a hot skillet vegetable oil 2-3 minutes, setting the maximum heat.
   
2. Then turn over the pieces, fry the second side for a couple of minutes.
   
3. We load onion, previously peeled and chopped into small cubes, as well as carrots, grated with large straws, to the whitened liver, mix the mixture. Having reduced the heat, steam the contents of the pan under the lid for 10-15 minutes - until fully prepared liver and softening onions with carrots. Salt/pepper.
   
4. After cooling, we shift the liver with vegetables into a convenient bowl, using the submersible nozzle of the blender, grind the mass to a minimum grain size (or pass the ingredients through a meat grinder twice).
   
5. We cover the working surface with a sheet of thick foil, spread the liver mass with an even layer about 1 cm thick on top.
   
6. We take the butter out of the refrigerator in advance, let it melt as much as possible at room temperature. We distribute the already thoroughly softened creamy butter mass in a thin layer over the pate. For convenience, first lower a clean tablespoon in hot water and wipe dry - using this method, the oil will be smeared much easier.
   
7. Further, helping with foil, carefully fold the liver "canvas" into a roll, similar to making rolls.
   
8. Wrapped in foil, put the pate in the refrigerator for 3-4 hours. During this time, the oil will harden, and the appetizer itself will “get stronger” and will better keep its shape. After the specified time, a delicious liver roll with butter can be spread on bread and brought to the table!
   

Bon Appetit!