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

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages