Liver Pate Sausage

Liver Pate Sausage

Liver Paté Sausage is a quality liver sausage. Most good liver sausages will contain pork liver, some recipes ask for veal liver which is a great choice though expensive. Beef liver is tougher and makes sausages darker. After the meats are emulsified or ground through a fine plate a few times the product can be spreadable like a pâté.

Meats Metric US
lean pork or veal 125 g 0.27 lb.
regular pork (butt or trimmings) 175 g 0.38 lb.
pork or veal liver 250 g 0.55 lb.
fat pork trimmings 400 g 0.88 lb.
back fat 50 g 0.11 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
pepper 2.0 g 1 tsp.
marjoram 2.0 g 1 tsp.
fresh onion, chopped 60 g 1 onion

Instructions

  1. Cut back fat into ¼” (6 mm) pieces.
  2. Soak liver in cold running water for 1 hour, remove sinews, cut into slices and cover with water of 90°C (194°F). Poach liver 8-10 min stirring frequently. Poach diced back fat for 5 minutes. Cool liver in cold water for about 5 min and leave to drain water away.
  3. Grind previously poached liver through 2 mm plate and emulsify. Grind pork, veal, and fat pieces through 2 mm plate and emulsify.
  4. Add salt, spices, pork, veal and keep on emulsifying everything together. Mix the emulsified mixture with ¼” back fat pieces until uniformly distributed. They will stand out in the finished sausage.
  5. Stuff loosely into pork bungs, pork middles or synthetic cellulose casings 65 mm. Tie the ends with twine and make a hanging loop.
  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. If a smoky flavor is desired, the sausages may be cold smoked for 5-6 hours and then cooled down again.
  9. Store in refrigerator.