1360 Buckwheat and liver caul sausage

Sal’nik iz grechnevoj krupy s pechenkoju


  • 1 lb, or glasses, large buckwheat groats
  • 1 large calf’s liver
  • 1 mutton caul, or even a calf’s caul
  • ⅛ or ¼ lb butter
  • 2 eggs
  • salt


Wash large buckwheat groats in cold water, place them in a saucepan, and mix with very finely chopped raw calf’s liver. Add salt, ⅛ or ¼ lb butter (depending on the fattiness of the caul), and 2 eggs. Line a saucepan with a mutton caul (sal’nik), arrange the prepared kasha on it, and cover with that same caul. Bake for 1 hour and turn out onto a platter to serve.