Meats and Sausages
False Liver Sausage
False liver sausage looks and feels like a liver sausage, but is made without the liver.
| Meats | Metric | US |
|---|---|---|
| Pork butt | 300 g | 0.66 lb |
| Back fat | 200 g | 0.44 lb |
| Lean pork | 100 g | 0.22 lb |
| Tripe (pork or beef), cooked | 300 g | 0.66 lb |
| Pork trimmings rich in connective tissue, skins, pork legs | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 3.0 g | 1-1/2 tsp |
| Allspice, ground | 1.0 g | 1/2 tsp |
| Marjoram, ground | 2.0 g | 1 tsp |
| Ginger, ground | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Garlic, chopped | 8.0 g | 2 cloves |
| Maggi® seasoning | 3 ml | 1/2 tsp |
| Onions, chopped | 30 g | 1/2 small |
| Potato starch or flour | 15 g | 3 tsp |
| Meat stock | 60 ml | 2 oz fl |
Instructions
- Rinse tripe well. Cook in hot water at 90° C (195° F) until soft. Drain and cool.
- In a separate pot cook all meats in hot water at 90° C (195° F) until soft. Cook back fat for 10 minutes only. Drain meats and save the stock.
- Fry chopped onion in lard until glassy.
- Grind pork trimmings through 1/8” (3 mm) plate then emulsify in food processor with 60 ml of meat stock and spices.
- Grind tripe with onion through 1/8” (3 mm) plate.
- Grind back fat through 1/4” (6 mm) plate.
- Grind pork butt and lean pork through 1/4” (6 mm) plate.
- Mix ground pork butt and lean pork with salt. Mix with tripe and emulsified trimmings and other ingredients. Lastly add ground fat and mix all together.
- Stuff firmly into 36 mm hog casings.
- Cook in water or meat stock at 80° C (176° F) for 35 minutes. Cool for 10 minutes in cold water. Dry briefly and refrigerate.
Notes
Original recipe called for 200 g of lungs. You can replace pork butt with lungs, however, those might be difficult to find.
