Economy Liver Sausage

An interesting liver sausage that utilizes any leftover piece of meat. Almost like a commercially made frankfurter or hot dog, the exception being a large proportion of liver.

pork, beef or lamb liver300 g0.66 lb.
brains, tongues, hearts, kidneys, lungs, beef or lamb tripe, stomachs, veal casings, beef, veal200 g0.44 lb.
bones meat, pork trimmings200 g0.44 lb.
fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
onion, chopped60 g1 onion
  1. Soak liver in cold running water for 1 hour, remove sinews, cut into slices and cover with water of 90°C (194°F). Poach 8-10 min stirring frequently. Then cool liver in cold water for about 5 min and leave to drain water away.
  2. Poach meats (except liver and brains) in a small amount of water:

    • kidneys and lungs at 80-85°C (176-185°F).
    • other meats (except fat) at 95°C (203°F) until soft.
    • fat trimmings at 85°C (185°F) until medium-soft.
    • Save meat stock.

  3. Grind liver and brains through 2 mm plate and emulsify. Grind other meats through 2 mm plate and then emulsify.
  4. Emulsify liver until feels spreadable. Then add salt, spices, all other meats, lastly fat pieces and keep on emulsifying everything together. During emulsifying add about 10% of the stock (in relation to the weight of poached meats) that remained after poaching.
  5. Stuff mixture loosely into pork bungs, beef middles or synthetic casings.
  6. Immerse sausages in boiling water and poach at 176-185°F (80-85°C) for 50-90 min until internal meat temperature reaches 154-158°F (68-70°C).
  7. Cool sausages in cold running water for about 10 min, then hang them up and cool down to below 6°C (43°F).
  8. Store in refrigerator.

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