Liver Sausage-Traditional

Onions agree so well with liver that almost every liver sausage recipe includes them. Each time liver is served on a plate, fried onions are included as well.

Lean pork300 g0.44 lb
Pork liver300 g0.66 lb
Pork belly200 g0.22 lb
Pork back fat100 g0.22 lb
Onions100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/2 tsp
Pepper2.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Meat stock30 ml1 oz fl
  1. Cook pork meat (except liver) in water at 95° C (195° F) until done. Cook belly and back fat for 10 minutes only. Drain and cool. Save meat stock.
  2. Grind meat and fat through 1/4” (6 mm) plate.
  3. Grind liver through 1/8” (3 mm) plate. Emulsify liver in a food processor adding spices and 30 ml of meat stock.
  4. Mix ground meat, fat and emulsified paste together.
  5. Stuff into 36 mm hog casings.
  6. Cook in water at 80° C (176° F) for 35 minutes. Immerse for 10 minutes in cold water. Drain, dry briefly and refrigerate.

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