Liverpostej

Danish liver sausage.

MeatsMetricUS
Veal liver350 g0.77 lb
Pork belly300 g0.66 lb
Pork back fat, jowls200 g0.44 lb
Lean pork, or lean pork trimmings150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Thyme0.5 g1/4 tsp
Diced onion50 g1 small
Instructions
  1. Cut back fat into 1/4” (5-6 mm) cubes and then scald in water at 90° C (194° F) for 5 minutes. Do the same with fat trimmings, jowls and belly. Cool in cold water for 5 min and drain.
  2. Cook lean pork trimmings at 95° C (203° F) until soft. Save stock.
  3. Soak liver in cold running water for 1 hour, remove any glands and sinews and cut into slices. Poach at 90° C (194° F) for 8-10 min stirring frequently. Cool in cold water for 5 min and drain.
  4. Grind liver through 1/8” (3 mm) plate.
  5. Grind pork and fat pieces through 1/8” (3 mm) plate. Emulsify liver in a food processor. Add 60 ml (2 oz fl) of meat stock, ground meat, fat, spices and emulsify everything together.
  6. Stuff loosely into 36 mm hog casings. Tie the ends with twine and make hanging loop.
  7. Immerse sausages in boiling water and poach at 80-85° C (176-185° F) for 30 minutes.
  8. Cool sausages in cold water for about 10 min, then hang and cool down to 6° C (43° F). If no cooling facilities are available, the sausage must be air dried to 12° C (53° F) or less.
  9. If smoky flavor is desired, after cooling, the sausages may be cold smoked at 18° C (64° F) for 5-6 hours and then cooled in air.
  10. 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