Goin Chong - Cooked

This is a cooked variety of Goin Chong liver sausage, however, it is not a spreadable liver sausage like the ones made in Europe. Cure 1 is added to color the meat red.
MeatsMetricUS
Pork, lean500 g1.10 lb
Pork back fat250 g0.55 lb
Pork liver250 g0. 55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure 12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Sugar30 g2 Tbsp
Potato starch30 g1 oz
Soy sauce15 ml1 Tbsp
Rice wine15 ml1 Tbsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
Cardamom0.3 g1/5 tsp
Instructions
  1. Grind pork trimmings through ½ in plate and dice the chilled back fat into ¼-in cubes. Grind liver through a 6 mm (1/4 in) plate. Mix lean meat and liver with salt, cure 1, sugar, soy sauce, wine, starch and spices. Add diced fat and mix all together. Stuff into 36 mm hog casings. Make links 8” long. Cook in water at 80° C (176° F) until the sausages reach 71° C (160° F) internal temperature. Cool in cold water for 10 minutes. Cool in air 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