Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| pork liver | 600 g | 1.32 lb. |
| back fat, belly fat, jowl fat or fat pork trimmings | 400 g | 0.88 lb. |
Ingredients per 1000g (1 kg) of meat
| onions | 200 g | 0.44 lb |
| salt | 20 g | 3½ tsp. |
| white pepper | 4.0 g | 2 tsp. |
| nutmeg | 1.0 g | ½ tsp. |
| marjoram, ground | 2.0 g | 1 tsp. |
Instructions
- 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.
- 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).
- Mix everything together adding spices.
- 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.
- 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.
- Place in cold water for 10 min.
- Hang to cool and dry.
- Store in refrigerator.
