Chicken Liver Sausage-Kosher

Kosher sausage made of chicken meat and liver.

MaterialsMetricUS
chicken liver350 g12.34 oz
chicken meat trimmings400 g14.10 oz
chicken skins50 g1.76 oz
olive oil100 ml3.38 oz fl.
Ingredients per 1000g (1 kg) of meat
soy protein isolate20 g3 tsp
water80 ml2.71 oz fl.
salt18 g3 tsp
white pepper2 g1/2 tsp
nutmeg1 g1/2 tsp
onion powder1 g1/2 tsp
ginger0.5 g1/4 tsp
allspice1.0 g1/2 tsp
Instructions
  1. Bring water to a boil, switch the heat off and scald livers for 1 minute in hot water. Remove livers, rinse with cold water and drain.
  2. Cook chicken meat and skins in hot water. Rinse with cold water and drain. Remove any bones when the meat is still warm. Save stock.
  3. Grind meat and skins through a small grinder plate, 3 mm, 1/8 inch.
  4. Place livers in a food processor, add salt and emulsify.
  5. Add soy protein isolate, spices, water and emulsify. Add oil, then ground meat and emulsify all together.
  6. Stuff into 36-40 mm natural or synthetic casing.
  7. Cook in leftover stock at 176-185 F, 80-85 C, for about 45-60 minutes, until the inside of the sausage reaches 160 F, 72 C.
  8. Cool sausages in cold water, let them evaporate and refrigerate.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs