Chicken liver brawn with vegetables

Traditionally, brawn is a pressed product made from pieces of meat, bacon or offal. Often beef or pork is used to prepare brawn, but there are also many recipes for this dish from liver, tongue or poultry.

Today I will tell you how to cook chicken liver brawn with vegetables and semolina. The result is a tasty, satisfying and very aromatic dish. It can be served as a cold snack with slices of rye bread. It will be an excellent addition to mashed potatoes, porridge or pasta. It turns out very tender and tasty, you’ll just lick your fingers!

Chicken liver brawn is quite easy to prepare, and in this case you will be confident in the quality of the product. Delicious, satisfying, appetizing homemade brawn will decorate any table. Natural product – no chemicals!

Ingredients for preparing chicken liver brawn with vegetables:


  • Chicken liver – 600 g.

  • Chicken eggs – 2 pcs.

  • Onions – 2 pcs.

  • Carrots – 1 pc.

  • Semolina – 200 g.

  • Vegetable oil – 50 ml.

  • Salted lard – 50 g.

  • Dill and parsley – 20 g.

  • Salt – 1 tsp.

  • Ground black pepper – 0.25 tsp.

  • Seasoning for chicken – 0.25 tsp.

  • Dried garlic – 0.25 tsp.

Recipe for chicken liver brawn with vegetables

Step-by-step instruction:

1. Wash the chicken liver, remove films and veins. Cut large pieces of liver into several pieces. Cut salted lard without skin into small cubes.

2. Peel the onions and cut them into small cubes. Peel the carrots and cut into quarters into rings.

3. Place vegetables in a frying pan with heated vegetable oil. Stirring, saute the onions and carrots until soft over medium heat.

4. Transfer the prepared chicken liver and lard into a deep bowl. Add sautéed vegetables that have cooled to room temperature.

5. Beat 2 chicken eggs into the mixture. Add semolina, salt and ground spices.

6. Mix the ingredients thoroughly so that the minced brawn becomes homogeneous.

7. Transfer the finished minced meat into a durable plastic bag. To be safe, you can wrap the brawn in 2 bags or a baking sleeve.

8. Leave a little empty space in the bag and tie it with thread.

9. Place the bag of brawn in boiling water. Cover the pan with a lid and cook the brawn over low heat for 1.5 hours. Then we take it out of the boiling water, cool it a little and release it from the bag.

10. Serve the finished chicken liver brawn chilled, cut into portions.

Bon appetit!

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