Meats and Sausages
Chicken Liver Sausage-Kosher
Kosher sausage made of chicken meat and liver.
| Materials | Metric | US |
|---|---|---|
| chicken liver | 350 g | 12.34 oz |
| chicken meat trimmings | 400 g | 14.10 oz |
| chicken skins | 50 g | 1.76 oz |
| olive oil | 100 ml | 3.38 oz fl. |
Ingredients per 1000g (1 kg) of materials
| soy protein isolate | 20 g | 3 tsp |
| water | 80 ml | 2.71 oz fl. |
| salt | 18 g | 3 tsp |
| white pepper | 2 g | 1/2 tsp |
| nutmeg | 1 g | 1/2 tsp |
| onion powder | 1 g | 1/2 tsp |
| ginger | 0.5 g | 1/4 tsp |
| allspice | 1.0 g | 1/2 tsp |
Instructions
- Bring water to a boil, switch the heat off and scald livers for 1 minute in hot water. Remove livers, rinse with cold water and drain.
- Cook chicken meat and skins in hot water. Rinse with cold water and drain. Remove any bones when the meat is still warm. Save stock.
- Grind meat and skins through a small grinder plate, 3 mm, 1/8 inch.
- Place livers in a food processor, add salt and emulsify.
- Add soy protein isolate, spices, water and emulsify. Add oil, then ground meat and emulsify all together.
- Stuff into 36-40 mm natural or synthetic casing.
- Cook in leftover stock at 176-185 F, 80-85 C, for about 45-60 minutes, until the inside of the sausage reaches 160 F, 72 C.
- Cool sausages in cold water, let them evaporate and refrigerate.
