False Liver Sausage

False liver sausage looks and feels like a liver sausage, but is made without the liver.

MeatsMetricUS
Pork butt300 g0.66 lb
Back fat200 g0.44 lb
Lean pork100 g0.22 lb
Tripe (pork or beef), cooked300 g0.66 lb
Pork trimmings rich in connective tissue, skins, pork legs100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper3.0 g1-1/2 tsp
Allspice, ground1.0 g1/2 tsp
Marjoram, ground2.0 g1 tsp
Ginger, ground1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Garlic, chopped8.0 g2 cloves
Maggi® seasoning3 ml1/2 tsp
Onions, chopped30 g1/2 small
Potato starch or flour15 g3 tsp
Meat stock60 ml2 oz fl
Instructions
  1. Rinse tripe well. Cook in hot water at 90° C (195° F) until soft. Drain and cool.
  2. 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.
  3. Fry chopped onion in lard until glassy.
  4. Grind pork trimmings through 1/8” (3 mm) plate then emulsify in food processor with 60 ml of meat stock and spices.
  5. Grind tripe with onion through 1/8” (3 mm) plate.
  6. Grind back fat through 1/4” (6 mm) plate.
  7. Grind pork butt and lean pork through 1/4” (6 mm) plate.
  8. 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.
  9. Stuff firmly into 36 mm hog casings.
  10. 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.

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