1360 Buckwheat and liver caul sausage

Sal’nik iz grechnevoj krupy s pechenkoju

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 1 lb, or glasses, large buckwheat groats
  • 1 large calf’s liver


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