Liver rolls with filling. Chicken liver roll Chicken liver roll at home

Liver roll is a delicate snack that will be a good substitute for sausage. It is delicious cut into thin slices and served with fresh white or black bread. You can also place slices of pate on toast or saltine crackers.

½ kilo of 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 cheese;
salt, nutmeg;
vegetable oil.

Rinse the liver, remove films. Roll each piece in salted flour. Fry in hot oil for 3 - 4 minutes.
Send onion half rings to the liver. Cook the ingredients together until the 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. Add salt.
Place 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.

Product composition:

600 g beef liver;
1 tbsp. l. chopped greens;
2 onions;
120 – 150 g butter fat;
2 medium carrots;
2 chicken eggs;
vegetable oil;
salt.

Defrost the offal. Remove films and all excess. Chop coarsely.
Pour cold water over the liver and leave for about an hour.
Chop the onion into cubes. Grind the carrots with a medium-mesh grater. Fry vegetables in oil until soft. Add salt.
Soften the butter and combine with herbs. Add salt.
Boil the eggs and grate finely.
Squeeze out excess liquid from the liver. Add fresh water and cook until tender.
Cool the offal. Pass it through a meat grinder.
Do the same with roasted vegetables.
Mix it with the liver. Add salt.
Spread the mixture on a sheet of parchment. Give it the shape of a rectangle. The optimal thickness of the layer is 0.7 - 1 cm.
Cover the base with butter and herbs filling. Sprinkle evenly with boiled grated egg.
Roll the layer into a roll. Wrap in parchment.

Refrigerate the liver roll with carrots and onions for 4 – 5 hours. Serve with fresh white bread.

Product composition:

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

Rinse the liver and 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 secure on both sides with rubber bands, forming a tight roll.
Place the resulting pieces in a pan of water. Cook for 120 minutes from the moment of boiling.

Remove the roll from the bag and put it in the refrigerator. Before serving, cut into pieces like sausage.

Recipe for baking in the oven

Product composition:

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

Cut a large piece of liver into thin wide layers.
Grate the carrots using a medium-mesh grater. Chop the onion into miniature cubes. Coarsely grate the cheese.
Mix the ingredients from step two with sour cream. Add salt.
Distribute the filling among the liver pieces.
Wrap the rolls. Cover it with foil. Wrap the coating around the edges like candy.
Place the preparations on a baking sheet.

Bake the rolls in the oven at medium temperature for 40 - 45 minutes.

Beef liver roll

Product composition:

1 kilo of raw beef liver;
300 g raw carrots;
300 g white sweet onion;
a full glass of softened butter;
vegetable oil for frying;
table salt and a mixture of ground colored peppers to taste.

For such a dish, it is best to use the thin edge of the offal. It has the least number of dense vessels. Remove the film from the piece.
Cut the meat into large slices. Remove any vessels that come across.
Place the liver in boiling water. Cook for 10 – 14 minutes.
Cool and chop as desired. This can be done conveniently using a meat grinder or blender. Salt and pepper.
Chop the vegetables specified in the recipe into miniature pieces. Fry in vegetable oil. Add salt.
Distribute the liver mass on the parchment. Spread soft butter on top. Spread out the vegetable mixture.
Roll the food into a roll.
Place in a cool place for several hours.

Cut the finished buttered appetizer into pieces and serve with salted crackers.

With cheese

Product composition:

half a kilo of chicken liver;
100 g smoked cheese (sausage);
2 boiled eggs;
100 g fatty oil (butter);
1 onion;
1 carrot;
frying fat;
rock salt.

Remove the main component from the films. Pour in salted water and cook for a quarter of an hour. Cool. Grind until smooth in any convenient way. Add salt.
Chop the vegetables and fry in refined oil. Add salt.
Add half of the softened butter to the liver. Beat it with a blender. Spread on a bag or film in a thick layer.
Mix grated boiled eggs, grated cheese, remaining butter. Add salt. Spread the resulting mixture over the liver base.
Wrap the chicken liver roll so that the filling is inside. Cool for 3 – 4 hours.

Remove the film from the roll. Cut into pieces.

Lavash roll with liver pate

Product composition:

2 thin pita breads;
1/3 tbsp. classic mayonnaise;
½ stick of soft butter;
4 teeth fresh garlic;
2 processed cheese;
300 g of any liver pate.

Mix mayonnaise, grated processed cheese and crushed fresh garlic. Mix the filling ingredients thoroughly.
Mix the liver filling with softened butter.
Spread liver pate with butter on the first sheet of lavash. Cover with the second base.
Apply cheese filling to the top sheet of lavash.
Roll the layers into a tight roll.

Cool the finished snack.

This is probably the simplest, but very delicious chicken liver roll recipe. To prepare the roll you will need: chicken liver, onions, carrots, butter. If you wish to do stuffed roll, then you can use chicken eggs, cheese or mushrooms as a filling.

The prepared roll, according to this recipe, turns out tender and appetizing. Of course, you can use any liver, but it is chicken liver that makes the roll so tender.

The dish is a cold appetizer. If you prepare it in the evening, you will save time for preparing other dishes on the eve of any holiday, thereby leaving more time for yourself! And now I’ll tell you in detail, how to cook chicken liver roll with various fillings.

For reference:

Add 20-30 grams of butter - thanks to the butter, the future roll will not crumble.
Cut the finished roll with a hot knife; this technique will also help cut the roll without crumbling it.
Always place the rolled roll seam side down.
The ideal filling for any liver roll is butter.

Ingredients:

Chicken liver – 500 grams;
Fresh carrots (medium size) – 3 pieces;
Onions (medium size) – 2 onions;
Sour cream – 100 grams;
Butter (softened) – 200 grams;
Salt, pepper - to taste;
Fresh herbs (dill, parsley) - to taste;
Vegetable oil - for frying.

Preparing the roll:

1) In advance, before you start preparing the chicken liver roll, remove the butter from the freezer and leave it warm.

2) Examine the chicken liver carefully; if you notice bile, carefully remove it. Rinse the liver under the tap with running water, place in a colander and let the liquid drain.

3) While excess liquid is draining from the liver, start preparing the vegetables.

Wash the carrots, peel them, grate them on a coarse grater.
Peel the onion and cut into cubes, you can cut it coarsely.

4) Cut the liver into medium pieces and fry in a frying pan with the addition of vegetable oil and sour cream until cooked.

5) The onion will also need to be sautéed in vegetable oil until transparent.

6) Add grated carrots to the onion and fry until done.

7) After all the ingredients are prepared, take out the meat grinder and grind them all in a meat grinder or grind them in a blender.

8) After twisting, mix well until smooth, add salt and pepper to taste.

Here you go! The minced meat for their chicken liver roll is ready!

9) Now let's get to the rolling part of the roll. For this you will need cling film.

Spread the film on a flat surface.
Evenly distribute the minced liver over the entire surface of the film (1 cm thick), leaving a margin of 5-7 cm of free space at the edges - this will be needed for tying the roll.

Later, if you wish to make a spring roll, add the filling. How to do this will be individually described for each filling option (later in the article).
After the filling is placed, carefully roll the roll using cling film.

Wrap the formed roll with the same cling film, tie the film around the edges and put it in the refrigerator for 5-6 hours.

After the time has passed, remove the roll, remove the cling film, carefully place the liver roll on a beautiful dish and coat it with softened butter.
Pre-mix the oil with finely chopped parsley and dill. (If you are going to make a liver roll with filling and it will contain butter, then you don’t need to coat the top of the roll with butter - it will be too greasy, although this is not for everyone!
Put it back in the refrigerator.

Serve immediately after removing from the refrigerator.

What filling should I use to make a liver roll?

Filling for liver roll from chicken eggs and mayonnaise

To prepare this filling you will need:

Chicken eggs – 3 pieces;
Mayonnaise - to taste;
Fresh herbs - to taste
Salt - to taste

1) Hard boil the eggs, peel them.

2) We have already prepared the minced liver, evenly distributed it over the cling film, now:

3) Lubricate our minced meat with a thin layer of mayonnaise.

4) Place whole eggs in the middle of the dough.

5) Finely chop the fresh herbs and sprinkle them on the eggs.

6) Roll the roll, wrap it in film, tie it and place it in the refrigerator for 2-3 hours.

Serve chilled. Once you cut this roll, your guests will be pleasantly surprised. Cut chicken eggs in a liver roll look quite impressive.

To prepare the cheese filling you will need:

Hard cheese – 100 grams;
Chicken eggs – 3 pieces;
Butter – 100 grams;
Salt - to taste;
Greens - for decoration

1) Boil the eggs hard, peel and grate on a fine grater.

2) Grate the cheese on a fine grater.

3) The butter should be softened. Mash the butter with a fork.

4) Mix eggs, cheese and butter, add salt to taste. Stir until smooth.

5) Spread the filling in an even layer over the minced liver laid out on cling film.

6) Roll up the roll, secure the edges of the film, and put it in the refrigerator.

Before serving, unroll the chicken liver roll, garnish with herbs and serve.

To prepare the mushroom filling you will need:

Mushrooms (any) – 400 grams;
Smoked sausage cheese – 200 grams;
Onion – 1 onion;
Mayonnaise - to taste;
Salt - to taste.

1) Fry the mushrooms in a frying pan in vegetable oil with onions, add salt, stir, and cool.

2) Grate the sausage cheese on a coarse grater.

3) Mix mushrooms, cheese with mayonnaise, add salt.

4) Distribute the prepared filling evenly over the minced liver laid out on cling film.

3) Roll the roll using cling film and put it in the refrigerator.

4) After the roll has cooled, remove it from the refrigerator, unwrap it, garnish with herbs and serve.

With this filling option, the roll can be coated with softened butter and herbs on top, as described above.

Processed cheese filling for liver roll

To prepare the cream cheese filling you will need:

Processed cheese – 2 pieces;
Garlic – 2-3 cloves (or to taste);
Mayonnaise - to taste;
Salt, pepper - to taste.

1) The processed cheese will need to be grated. In order to do this conveniently, you need:

Release the cheese from the food foil in which it was located and place it in a plastic plastic bag.
Place our cheese in a bag in the freezer for 30-40 minutes.
After the time has passed, take out the cheese - now you can grate it.
Take the cheese by one edge, and bend the bag from the other - rub it.
As the cheese decreases, move the bag until you have grated all the cheese. The melted cheese is ready!

2) Peel the garlic and pass through a press.

3) Mix processed cheese, garlic, mayonnaise, salt and pepper.

4) Spread the filling evenly over the minced liver and roll it up.

5) The remaining steps are as described above.

Liver roll stuffed with mushrooms and eggs

To prepare the roll you will need:

Mushrooms – 400 grams;
Chicken eggs – 3 pieces;
Mayonnaise - to taste;
Onion – 1 piece;
Oil – for frying;
Salt, spices - to taste.

1) Fry the mushrooms with onions in vegetable oil until cooked.

2) Eggs need to be hard-boiled, peeled and grated on a fine grater, mixed with mayonnaise.

3) Place the mushrooms in an even layer on the minced liver and the eggs next to them. You will get a two-color filling (as in the photo).

4) Form into a roll (as described above). One moment! Roll along the laid out filling, and not across, otherwise it will turn out that half the roll is with mushrooms, and the other half is with eggs.

5) Once the roll has cooled in the refrigerator, spread the whipped herb butter on top and return it to the refrigerator until it is time to serve. This chicken liver roll will look very beautiful when cut.

Also use butter or soft processed cheeses as filling. Mix them with fresh herbs - it will turn out very tasty, and preparing such fillings is very quick and easy.

In fact, you can come up with the filling for a chicken liver roll yourself. You just need to turn to your imagination.

The liver goes well with various types of cheeses, eggs, butter, mushrooms, onions and carrots. Combine products. Try making liver rolls with fillings using these recipes or come up with your own signature recipe. Happy cooking!

Bon appetit!

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Recipe for a tender and tasty dish - chicken liver roll

Chicken liver roll

No holiday is complete without snacks. And it doesn’t matter what it’s made from, the main thing is that the appetizer pleases the guests in appearance and, undoubtedly, in taste. Let's together make a chicken liver roll according to my recipe, which is not a shame to serve on the holiday table, as well as on weekdays, especially for breakfast. Believe me, the roll will turn out tender and soft, you’ll just lick your fingers.

So, to prepare a chicken liver roll we need: half a kilo of chicken liver, two tablespoons of flour, an onion, two tablespoons of thick sour cream, two boiled eggs, fifty grams of cheese, fifty grams of butter, nutmeg, ground black pepper, salt to taste and vegetable oil for frying.

First, wash the chicken liver and clean it of films, roll each piece in flour. Now heat a frying pan with vegetable oil and, turning over, fry the liver for two to three minutes. Cut the onion into thin half rings and add it to the liver in a frying pan and fry the liver and onion. But make sure that the onions are not fried too much, otherwise you can spoil the delicate taste of the pate. Add pepper, salt, sour cream and a pinch of nutmeg, mix everything, cover and cook for seven minutes over low heat until the liver is ready. Cool the liver and puree it using a blender. It is necessary that the pate is not very liquid, as it is necessary that it holds its shape, and also too thick, in which case your roll will turn out dry. Now let's make the filling for the roll. Grate the cheese and eggs, soften the butter and mix everything until smooth and add salt and pepper to taste. Spread cling film on a cutting board, on which place a layer of pate, on top of which apply a layer of filling. Now carefully lift the edges of the film and roll up the roll, twist and tie the ends of the film. Now we need to put our roll in this form in the refrigerator for a couple of hours, maybe more. That's all, now you know how to cook a tender and tasty chicken liver roll. And I will also offer you simple culinary recipes that will be useful to you and will delight your loved ones at the table.

Liver is a tasty and healthy product. You can make so many delicious dishes from it! This recipe is one of those delicious things. I don’t cook it often, but every time I try to add something to the recipe to make it unusual and interesting!

And there is something to add! I’ll tell you now about additives to the “dough”, fillings and little tricks that will help you get the most delicious dish!

Liver – 1.5 kg (for 2 large rolls or 3 smaller ones);

Eggs – 3-4 pcs. (depending on size);

Onion – 3 pcs.;

Carrots – 1 pc. (small);

Garlic – 3 teeth;

Lard – 50-70g;

Flour – 2-3 tbsp;

Vegetable oil;

Salt;

Pepper;

Dried herbs.

Preparation

Grind the liver. Each roll requires 1 egg. I have one roll large, the other small. I added one egg here and there.

Pour herbs into the liver - about 1 tbsp. spoons (or to your taste), salt and pepper. Mix everything well.

If you have chicken liver, for greater tenderness and fat content you can add 1 tbsp. sour cream.

We chop the onion finely, but do not chop it, so that the onion itself is not felt in the roll, but its juice makes the dish juicier.

Garlic must be in the roll. The smell of cooked liver is unappealing, and the only thing that neutralizes it is garlic. Therefore, it is better to chop the garlic rather than press it with a press (in this option, it quickly loses its bright flavor).

We grate the carrots, and it doesn’t matter, finely or coarsely, to your taste.

Salo! Let me explain the presence of this ingredient in the roll. The fact is that boiled liver is very bland, there is no fat in it, and therefore in a dish with boiled liver (namely boiled, not baked, not fried, but boiled) there is not and cannot be juiciness and tenderness!!!

We “create” the tenderness of the roll by adding juicy onions, fatty lard, and sauces (mayonnaise or sour cream). In some cases, I would recommend lightly stewing the carrots so that they absorb the oil, and in the roll it would look like a “zest.”

So, chop the lard very finely!

Add onions, carrots and lard to the liver. Mix, evenly distributing the vegetables and lard in the “dough”.

Add flour. You don't need to add a lot of it. Boiled, it holds together well when only a couple of spoons are needed. If you add more flour, it will “clog” the liver and the dish will be tough.

Checking the consistency of the dough. It slides off the spoon, slowly but surely.

Learn from my mistake. The first time I used a baking sleeve instead of a simple, clean, intact plastic bag. And, as it turned out, in vain. The package is better, more reliable and has a more attractive roll shape.

We tie the bag on one side. LUBRICATE it with vegetable oil (which I forgot). Place it in a bowl; This will make it easier to pour the dough into the bag.

Pour out half the dough. Add a boiled egg (for a small roll one is enough, for a large one you can take 2). You shouldn’t tamp it down or level it.

Pour the second half of the dough into the bag.

We tie the bag and cut off the “extra” tail.

Place the roll in boiling water and cook covered for 1 hour 20 minutes. We don’t submerge. Most of the roll is under water, and that's enough. But, if you need to calm your darling, after an hour we turn the roll over in the water.

We take out the cooked roll and let it cool COMPLETELY.

I didn’t, and that was my second mistake. As a result, the package was not removed as easily as usual.

Remove the bag, the roll is dense and tastes airy.

The cut of the roll is stunningly beautiful!

Bon appetit!

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step by step recipe with photos

A tasty and festive snack can also be prepared from chicken liver, for example rolls with cheese filling. The filling contains herbs and garlic, so lovers of spicy flavors will really like this dish. Liver pancakes fry very quickly and always turn out right the first time. Instead of cheese, you can use other fillings - mushroom, Korean carrots, etc., don’t limit your imagination.

Ingredients

400 g chicken liver
50 ml water or milk
4 tbsp. l. without top wheat flour
1 chicken egg
250 g hard cheese
dill or parsley
3–4 pinches of salt
50 ml vegetable oil
50 ml mayonnaise

Preparation

1. Wash the liver, removing the bile ducts. Place in a blender bowl or food processor bowl, add water or milk, beat in an egg and add a little salt. Grind until it becomes a homogeneous mass.

2. Add the sifted flour and puree everything again, turning it into liver dough.

3. Lastly, add butter to the dough, leaving 1 tsp. to grease the pan for the first time.

4. Heat a frying pan on the stove and grease it with oil. Pour a portion of the liver dough into the pan with a ladle and turn the pan so that a round pancake is formed. Bake it for 1 minute, turn it over, simmer for another 1 minute and place it on a plate. Let's fry the rest of the pancakes.

5. Let's prepare the filling. Grate the cheese on a fine grater and add chopped dill, mayonnaise and salt. Peel the garlic clove and pass it through a special press. Mix everything in a container.