Liver Sausage with Onions

Liver sausage with onions is made in the same manner as other liver sausages, except the larger proportion of onions in the liver sausage mixture.

pork liver600 g1.32 lb.
back fat, belly fat, jowl fat or fat pork trimmings400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
onions200 g0.44 lb
salt20 g3½ tsp.
white pepper4.0 g2 tsp.
nutmeg1.0 g½ tsp.
marjoram, ground2.0 g1 tsp.
  1. Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Poach livers at 176º F (80º C) for 8 - 10 min. Save some stock. Drain and cool.
  2. Grind fat through a 2 mm ( ⅛”) plate. Refreeze and grind again. Chop the onions and then grind them. Grind liver twice with a 2 mm ( ⅛”) plate until you achieve paste consistency. Liver can be ground only once, then emulsified in a food processor (add 10%, 60 g, 1/4 cup of the liver stock).
  3. Mix everything together adding spices.
  4. Stuff loosely into 38 - 42 mm diameter hog casings, make straight links about 10 - 14” long. You can use natural beef casings or beef middles up to 3” (8 cm) in diameter.
  5. Place sausages into boiling water but poach at 176 - 185º F (80 - 85º C) until internal temperature of 154 - 158º F (68 - 70º C) is reached. The required time is about 50 - 90 minutes.
  6. Place in cold water for 10 min.
  7. Hang to cool and dry.
  8. Store in refrigerator.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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