How to cook liver seals with rice without a mesh

Liver lovers will definitely appreciate these cutlets, called salniki.

The dish, like the recipe itself, is very easy to prepare.

To prepare delicious stuffings you will need:

1. Chicken liver – 500 grams.
2. Fresh lard - 200 - 250 grams.
3. Onions – 2 heads.
4. Garlic – 1 – 2 cloves (optional).
5. Salt - to taste.
6. Ground black pepper - to taste.
7. Vegetable oil - for frying.
8. Chicken egg – 1 piece.
9. Rice – 0.5 cups.
10. Wheat flour - 2 - 3 tablespoons (as needed).

Let's start preparing the most delicate oil seals

We wash and chop the chicken liver in a way convenient for you. I did this using an electric meat grinder.

Lard, in my opinion, is simply necessary in oil seals. It will give them extraordinary tenderness and airiness.

We wash it and cut it into small pieces to make it easier to grind in a meat grinder.

Peel the onions and send them, following the lard, into a meat grinder.

Wash half a glass of rice and boil in salted water until half cooked.

In this case, it is not necessary to rinse the rice after cooking; you can just throw it in a colander so that it just drains.

So, after you have completed all the preparations, put all the ingredients in a large, convenient container.

Add the egg, salt and pepper to taste, mix.

If the finished mass turns out to be liquid, add 2 - 3 tablespoons of flour and mix everything again until smooth.

The consistency of the minced meat is liquidish, like pancake dough, for example.

In a well-heated frying pan with vegetable oil, place the minced liver using a tablespoon and fry our stuffing on both sides until fully cooked.

Place the finished fried seals in a saucepan, add water (approximately 50 - 100 ml) and simmer over low heat for about 5 - 7 minutes.

Delicious and tender chicken liver oil seals are ready.

Bon appetit!

More wonderful delicious recipes:

Let's cook simply!

Preparing the dish will not take much time:

1. Boil the rice until half cooked. We wash the liver thoroughly and remove the film from it. The offal can be processed in a meat grinder, but some housewives will prefer to chop it finely.
2. Peel the onion, chop, fry in vegetable oil until golden brown.
3. Mix everything together, adding spices and salt. Now we have the minced meat ready. Let's proceed to the next steps.
4. We lay out the fat mesh (actually, the oil seal) on a board and cut it into small rectangles.
5. We put a couple of spoons of previously prepared minced meat into each piece of net and wrap it like pancakes. You should get a little meatball covered with mesh.
6. In a large, good frying pan (preferably with a non-stick coating), heat the vegetable oil thoroughly. We fry our “cutlets” - first we place them in the frying pan, seam side down, on both sides, until they are browned.
7. In principle, they are already ready, and for those who like them golden brown and fried, this is it.
8. And for those who like to stew: put the already fried glands into a saucepan and add sour cream and ketchup. Bring to a boil (the liquid should cover the product) and simmer over low heat for another 10-15 minutes. This ensures additional softness and juiciness of the dish. Serve the dish as a separate dish (you can also have a side dish) - hot, garnished with herbs.

Step-by-step recipe with photos

Remove the film from the liver, separate the vessels, cover with milk for 2 hours and refrigerate. You can soak the liver in milk overnight. Also fill the oil seal with cold water in advance and add 1 tbsp. l. vinegar to rid it of foreign odors.

Cut the onion into small cubes and fry in butter until golden brown.

For this recipe I used Frau Martha canned white beans. Pour the bean sauce into a separate bowl, it will come in handy later.

The beans need to be chopped. It is better to do this with a fork so that you get bean puree with small pieces.

Pass the liver through a meat grinder, add minced meat or pass a piece of meat after the liver.

Add fried onions and beans to the minced liver. Add salt to taste, add freshly crushed black pepper, mix thoroughly. You can add other spices to the minced meat according to your taste. Sage goes very well with liver and beans.

Cut a flap from the omentum so large that you can wrap 2 tablespoons of minced meat in it. Wrap all the minced meat in a net, and after that you can send the liver cutlets to the frying pan.

Place the prepared cutlets in a hot frying pan and fry on all sides over medium heat, trying to brown all sides. Place the fried seals in a saucepan under the lid.

Pour bean sauce into a saucepan with seals, add water, bay leaf, salt and bring the dish until cooked. Simmer them for 20 minutes, avoiding boiling. Ready-made oil seals store well in the freezer, so you can freeze them for future use.

Prepare mashed potatoes and serve as a side dish with gills. Bon appetit!

Process description

To prepare real oil seals, the recipe for which is discussed in today’s article, you need to start by preparing the liver. It is washed and dried with paper towels. Then the offal is ground in a meat grinder and combined with chopped and fried onions. After this, rice, salt and pepper, boiled until half cooked, are placed in the same bowl. Mix everything well and put it aside.

Since the oil seals, the recipe for which is presented in this article, will be wrapped in a fat mesh, you need to start preparing it. It is washed, laid out on the table and cut into fifteen-centimeter squares. Each of them is stuffed with minced meat and rolled into cabbage rolls. The resulting semi-finished products are placed on a baking sheet and sent to the oven.

Option with rice

In order for your family to be able to try this hearty and tasty dish, you need to go to the market in advance and purchase fresh beef offal.
Before you start working with ingredients, make sure you have everything you need on hand. To make delicious omentums, the recipe for which can be found below, you will need: Half a kilo of liver.

Additionally, you need to prepare salt, vegetable oil and ground pepper.

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