Rice Pork Sausage with Liver

Rice pork sausage with liver is not just a sausage, but a well balanced health food, especially suitable for the growing members of the family and for institutional use. The meat provides an abundance of material for bone, muscle and fuel. The liver supplies the vitamins for the body functions. Rice is a rich source of carbohydrates and provides energy.

MeatsMetricUS
pork trimmings850 g1.87 lb.
pork liver150 g0.33 lb.
Ingredients per 1000g (1 kg) of meat
rice50 g0.11 lb.
onion30 g½ onion.
salt18 g3 tsp.
pepper2.0 g1 tsp.
nutmeg1.0 g½ tsp.
marjoram1.0 g⅔ tsp.
cold water100 ml⅜ cup
Instructions
  1. Cook rice until tender but not mushy. Drain and cool.
  2. Scald the livers and grind them twice through 1/8" (3 mm) grinder plate. You may emulsify them in a food processor.
  3. Grind meat and onion through 3/16” plate (5 mm).
  4. Mix ground meat, liver, onions and spices adding water. Add rice and remix until rice is well distributed.
  5. Stuff firmly into 32-36 mm hog casings.
  6. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 30 minutes. Sausage is fully cooked and ready to eat.
  7. Keep in a refrigerator.
Notes

The sausage can be cooked by poaching it in water, frying in a skillet or grilling.

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