Liver Sausage with Rice
Liver sausage with rice is a popular sausage in many East-European countries. Rice is a common filler in many Asian sausages.
|pork 70/30 (picnic, butt)||700 g||1.54 lb.|
|pork liver||300 g||0.66 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.|
|ginger||0.5 g||⅓ tsp.|
|nutmeg||1.0 g||⅓ tsp.|
|allspice||2.0 g||1 tsp.|
|onion, chopped||30 g||½ onion|
|rice||150 g||5 oz.|
|broth||100 ml||⅜ cup|
- Cover meats (not livers) with water and cook in simmering water until soft, save broth.
- Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Poach livers in simmering water at around 167º F (75º C) for 8 - 10 min.
- Cook rice (don’t overcook), then rinse in cold water and drain.
- Fry onions in oil or lard until golden. Do not make them brown.
- Be sure all meats are cold. Grind all meats and fried onions through 2 mm plate (1/8”). Slice liver in smaller pieces and grind through 2 mm (1/8”) plate.
- Mix everything with spices and broth (does not need to be cold).
- Stuff not too hard into 38 - 42 mm diameter hog casings, make links about 10 - 14” long. You can use natural beef casings or beef middles up to 3” (8 cm) in diameter.
- Cook sausages in preheated water at 176 - 185º F (80 - 85º C) until an internal temperature of 154 - 158º F (68 - 70º C) is reached. The required time is about 50 - 90 minutes depending on the diameter of the casings.
- Shower with cold water for 10 min. then hang and cool down to an internal temperature below 42º F (6º C).