How to cook liver roll. Liver roll. Beef liver roll with butter

This beef liver roll recipe seems to contain a large amount of butter. But this excess guarantees the finished product softness, tenderness and eliminates dryness.

Ingredients:

beef liver - 1 kg;
carrots - 300 g;
onion - 300 g;
butter - 500 g;
salt, pepper to taste.

Cooking liver roll

Cutting and preparing beef liver

It is better to use a thin edge of beef liver, as it has fewer hard vessels. Rinse fresh liver. Remove the film by picking it up with a sharp knife and pulling it with your hand.

Cut into large pieces and remove the vessels.

Place liver pieces in boiling water and cook for 10 minutes. Remove the liver from the pan, put it in a large plate and cool.

Vegetables

Peel and wash carrots and onions. Grate the carrots, and finely chop the onion.

Melt 150 g of butter in a frying pan. Fry carrots and onions over medium heat, salt while frying.

Roll

In a meat grinder, pass the boiled liver three times through a fine grate along with carrots and onions. Do not be lazy and scroll the products exactly 3 times, then the finished liver roll will be tender.

During the second scrolling, straighten the liver mass on salt and black pepper. After the third scroll, add 100 g of softened butter and mix well.

Put the liver mass on parchment paper in the form of a rectangle with a thickness of 0.6-0.8 cm.

Cut the remaining butter into 0.3 cm thick cubes, put on top of the liver mass.

Hello dear friends. Today we are preparing the liver. The liver is not only useful, but also a versatile product from which you can successfully make many original and wonderful dishes. For example, a spectacular, tasty and elegant serving roll of liver with butter.

The appetizer is perfect for a festive table, a light breakfast or a snack. It is prepared from any kind of liver, I combine the fillings with all kinds of products, the appetizer is cut into neat slices easily, it does not crumble, and it turns out in large quantities. Serve the dish, laying it on a dish in one layer, or make small ones.

If pork or beef liver is used, then it is dipped in hot water for 1 minute, then it will be easier to get rid of the film.
For tenderness of the product, the main ingredient is soaked in milk.
The by-product should have a rich red color, be elastic and smooth.
In order for the dish to have a uniform consistency, the mass is passed through a meat grinder two or three times.
The liver can be prepared in several ways. The main component is fried or boiled. More juicy - boiled.
In the composition of the pate, in addition to the main ingredients (carrots and onions), you can add boiled eggs, alcoholic drinks, cream, garlic, herbs, cheese ...

Ingredients:

Pork liver - 600 grams.
Carrots and onions - 2 pcs.
Pork fat and butter - 100 grams each.
Salt and ground pepper - to taste.
Vegetable oil - for frying.

Cooking:

Peel the carrots, rinse and cut into cubes.

Remove the husk from the bulbs, wash, wipe with a dry cloth and cut into any shape.

Remove the film from the liver, remove the bile ducts, rinse and cut into cubes. Do not cut it very finely, otherwise it will burn and dry out during frying.

Set the pan on the fire, pour in the oil and heat. Put fried carrots with onions.

Lightly fry the vegetables over medium heat and send the prepared offal to them.

Fry food over medium heat until fully cooked. 10-15 minutes before the end of cooking, season with salt and pepper. If you like spicy food, then add red pepper, curry or chili.

When frying the ingredients, you should be careful not to overcook the liver, otherwise the dish will turn out dry. But it also cannot be left raw. Readiness is determined by piercing or a small incision - there is no blood, you can remove it from the fire.

After that, install a meat grinder with a medium or fine grate, pass lard and fried foods through it.

Twist the mass 2-3 times, maybe more, because. the more uniform the texture, the tastier the appetizer will be. Add 20 grams of butter to the pate and mix well.

Wrap a bamboo mat with cling film or take parchment paper and lay out the liver mixture in an even layer of a rectangular shape. Tamp it down tightly.

Remove the butter from the refrigerator in advance so that it reaches room temperature. If desired, you can beat it with a mixer. Then apply a thin layer on the liver pate.

Using a mat (cling film), roll up the food and wrap it in cling film. Place in the fridge for an hour to set and soak.

Then remove the cling film, cut the roll into portioned pieces and serve for the meal.

Enjoy your meal. If you liked the recipe, share it with your friends, press the buttons of social networks.

Hello friends. Why go to the store and buy something that you can cook at home in a short time. I'm talking about liver roll with butter- the recipe is simple and you will not have any difficulties in cooking, because I described it in great detail.

You can cook a lot of goodies at home, including a liver roll, which will look great as a snack on the festive table. The main ingredient of the recipe, of course, is the liver.

If you have chicken liver, then it is very tasty cooked in pots, look. Even with cod liver, you can cook original rolls, read.

I bought pork liver the day before, and put it into use. Although you can cook from various livers, chicken, beef, etc. And you can combine with different proportions. Either way, it will be delicious.

Carrots give a beautiful color to the roll, and fried onions along with carrots give an additional taste.

The main process consists of making a liver pâté, which I describe in great detail below. I use butter and boiled carrots for the filling. If you don’t quite like this filling, you can use your own, for example, from boiled eggs, chopped herbs and butter, or something of your own.

The main thing in this recipe is that our liver pate is elastic, and the liver roll does not crumble when cut.

I wrote down the composition of the ingredients for the roll exactly as much as I spent:

Any liver 900g;
A pack of butter 200g;
4 medium onions;
5 medium carrots;
home seasoning;
parsley greens;
Salt.

How to cook liver roll at home

But I want to immediately point out my mistakes, because the last time I liver roll with butter I've been cooking for a long time and forgot a little. Although it turned out to be very tasty.

I threw the entire liver to cook, but it would be better if I cut it into pieces, twisted it through a meat grinder only once, but it was necessary at least 2 times, so that when cutting the finished roll, the knife went like clockwork and did not cling to liver pieces.

Well, now you can get started.

Remove the butter from the refrigerator in advance, let it soften. Remove any veins from the liver and it is recommended to remove the film, but I did not remove the film. Everything was perfectly cooked, twisted and eaten without a trace. Weld one. Finely chop the rest. Chop the onion too.

We will cook the liver without salt and spices. Boil water in a saucepan. Immerse the chopped liver in it. As you can see, I cooked it whole. Wait for the broth to boil. Boil for 15-20 minutes. Take off the foam.

Take out the liver piece, make an incision, if inside it is the same color as outside - take it out. You can leave the liver to cool in the pan, but it will take a long time. I put it in a bowl and just filled it with broth so that it was juicier and not weathered.

Separate the oil as follows. Cut off 50 g or ¼ of the part and throw it into a hot pan. Divide the rest of the butter in half and set aside for now.

Fry the onion.

Add carrots.

We fry together. Salt, sprinkle, which I cook myself and also at home. We take it off the fire.

We twist the liver in a meat grinder.

We also twist the entire contents of the pan here.

Mix everything, taste for salt and if not enough - add. Still, at least 1 time we pass the liver mass through a meat grinder.

Melt the cut half of the butter in the same pan, pour it into the liver pate. We mix. The pate should be elastic.

We spread parchment larger than 25 × 35 cm. We spread the entire liver mass in the middle. Spread it evenly with a spoon and create the shape of a rectangle 25x35 cm (approximately). I did it by hand. The remaining oil is applied with a knife in a thin layer.

We clean the boiled carrots and cut them lengthwise into several pieces. Set to length.

Sprinkle with parsley (optional).

Carefully, we try to tightly, roll up the roll, freeing the already twisted side from the parchment.

We wrap it in paper. You can squeeze a little so that everything sticks together inside the roll and there are no empty spaces left. Let cool in the refrigerator for a couple of hours. During this time, it will become hard, but will cut like butter and not crumble.

We take out, unfold, cut and admire. It's better to try it right away. Can be served liver roll with butter, cooked at home, for the festive table.

Enjoy your meal.

P.S. Do you cook these rolls or are you just learning? What do you use for the filling? I will advise anyone in the comments if there are any difficulties in cooking. Subscribe, I'll be happy to share my goodies.

Liver roll is 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.

Composition of products:

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.

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

With carrots and onions

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.

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

Boiled liver roll in a bag

Composition of products:

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

Rinse the liver, remove the film. Cut into small pieces. Add miniature cubes of lard to it.
Pour the contents of all five raw eggs into the meat products, add semolina, salt, dried garlic and pepper.
Mix everything well, put it in a bag and fix it with rubber bands on both sides, forming a tight roll.
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.

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

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.
Cut the meat into large chunks. Remove any blood vessels that come across.
Put the liver in boiled water. Cook 10 - 14 minutes.
Cool and finely chop. It is convenient to do this with a meat grinder or blender. Salt, pepper.
Grind the vegetables stated in the recipe into miniature pieces. Fry in vegetable oil. Salt.
Spread the liver mass on parchment. Spread soft butter on top. Spread out the vegetable mass.
Roll up food.
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.

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.
Grind vegetables and fry in refined oil. Salt.
Add half of the softened butter to the liver. Beat it with a blender. Distribute on a bag or film in a thick layer.
Mix grated boiled eggs, grated cheese, remaining butter. Salt. Spread the resulting mixture over the liver base.
Wrap the chicken liver roll so that the filling is inside. Refrigerate for 3-4 hours.

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.

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

Liver roll is a tasty and unusual dish. It will decorate not only the festive table, but also an ordinary family dinner. Using different ingredients to prepare a snack, you can experiment with its tastes.

Chicken liver roll recipe with cheese filling

Chicken liver is a low-calorie product. It is ideal for making a roll, and the cheese filling gives it a special taste.

When serving, the dish can be decorated with fresh herbs and tomatoes.

Beef liver roll with butter

Beef liver is one of the most useful offal. The roll from it turns out tender and tasty. This appetizer looks festive and perfect for a special occasion.

Required Ingredients:

650 grams of beef liver;
200 grams of butter;
100 ml of water;
vegetable oil for frying;
one large or two small onions;
salt and pepper.

It will take 1 hour 20 minutes to prepare.

The calorie content is small and amounts to 149 calories per 100 grams of the finished dish.

Prepare the beef liver for frying by removing the film from it and cutting it into small pieces;
Fry the finely chopped onion in a hot and oiled pan for 4-6 minutes;
Add the liver to them and reduce the heat. Pour in water, salt, pepper and simmer until tender;
Grind the cooled liver with a meat grinder several times. By consistency, it should resemble mashed potatoes;
Add a tablespoon of melted butter to the pate, stir;
Put the mass on the spread parchment with a layer up to 1 cm. Lubricate the entire surface with butter;
Form a roll by twisting the edges of the dish;
Wrap the finished snack in food foil and refrigerate for 3-4 hours.

Before serving, the roll must be cut into slices at least one and a half centimeters wide. Thinner pieces may fall apart. If desired, the dish can be decorated with red caviar.

Liver roll with onions and carrots

This version of the roll is considered dietary due to the way the liver is processed. In this recipe, it is boiled, not fried in a pan. Thanks to this, the finished dish is less fat and high-calorie.

Required Ingredients:

half a kilogram of beef liver;
two medium carrots;
two medium bulbs or one large;
three tablespoons of low-fat sour cream;
vegetable oil for frying;
salt.

Cooking time: 1 hour 10 minutes.

The dish is dietary and contains only 144 calories per 100 grams.

Release the liver from the film and cut into small pieces;
Boil salted water and add the liver to it. Cook until cooked;
In the meantime, fry finely chopped vegetables in a small amount of vegetable oil;
Allow the ingredients to cool, and then mix them together;
Skip the liver with onions and carrots through a meat grinder. The more times you do this, the more tender the pâté will turn out. The optimal amount is 2 times;
Put on a cling film in a dense layer, its thickness should not exceed one centimeter. Lubricate with sour cream and form a roll;
Wrap in cling film and put in the refrigerator. After three hours, the snack is ready to eat.

Such a diet roll goes well with a boiled chicken egg. When serving, cut the finished dish and decorate with egg halves.

Lavash roll recipe with cod liver

Lavash roll is a great snack option for a festive feast. It cooks quickly, does not require heat treatment and will appeal to everyone. However, due to the presence of mayonnaise, cheese and pita bread, its calorie content is higher than in other liver rolls. Such a dish can be served not only for the holidays, but also for lunch, dinner and even breakfast.

Required Ingredients:

one package of cod liver (about 100 grams is needed);
three chicken eggs, hard-boiled;
one large fresh cucumber or three small ones;
five tablespoons of mayonnaise;
200 grams of hard cheese;
one package of Armenian lavash.

It takes only 30 minutes to cook.

Calorie content is 198 calories per 100 grams.

Remove the cod liver from the package and mash with a fork until a homogeneous mass is obtained;
Grate eggs, cheese and cucumber separately on a coarse grater;
Grease a sheet of pita bread with mayonnaise and evenly sprinkle with cheese;
Lay cod on top in layers, then egg and cucumber;
Roll the pita tightly into a roll, then wrap it in cling film or foil;
Put in the refrigerator for several hours.

Cut the finished roll when serving. The dish looks impressive if it is decorated with pomegranate and herbs. To do this, first put a sprig of parsley on each piece, and then a few pomegranate seeds.

Culinary Tips

The advice of experienced chefs will help you prepare the dish more delicious and not make a mistake when choosing the main ingredient:

the freshness of the liver can be determined by its uniform color. Inclusions of gray and greenish spots indicate the staleness of the product;
in order to quickly separate the whip from the liver, it must be lowered into hot water for several minutes. After that, it will be removed without difficulty;
if you soak the liver for an hour in milk before cooking, the finished roll will turn out to be very tender and soft;
ground pepper can be replaced with spicy herbs. Thanks to this, the dish will acquire a rich taste;
in addition to onions and carrots, almost any components can be added to the liver dough: potatoes, herbs, garlic, cream and other ingredients. All of them affect the taste and make it more saturated;
curd filling with herbs is universal. It goes well with snacks from all types of liver. To prepare it, you need to mix cottage cheese with salt, a small amount of milk and chopped dill.

Cooking rolls from any kind of liver is not difficult, and the cooking process takes very little time. Even a novice hostess will cope with this. The finished dish is tasty and tender. It is worth trying it once, and it will become a favorite treat on weekdays and for any holidays.