Poultry Liver Sausage

Poultry Liver Sausage

goose or other poultry meat550 g1.21 lb.
goose or other poultry livers150 g0.33 lb.
poultry hearts and gizzards150 g0.33 lb.
pork jowls or bacon150 g0.33 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
onion, chopped30 g½ onion
semolina flour120 g1 cup
  1. Scald livers with hot water (do not boil).
  2. Place all meats (except livers) in hot water and simmer below boiling point until semi-soft.
  3. Grind all meats, liver and onions through ⅛” (3 mm) plate at least twice.
  4. Mix everything with salt, pepper and semolina flour until smooth. Food processor will make it easier.
  5. Stuff mixture into natural or synthetic casings.
  6. Cold smoke for 2-3 hours.
  7. Cook in water at 176° F (80° C) until meat internal temperature reaches 72° F (160° C). Depending on a diameter of the casing that might take 15-120 minutes. A rule of thumb calls for 10 min for each 1 cm (10 mm) of the casing.
  8. Cool in cold water until sausage temperature reaches 68-86° F (20-30° C).
  9. Store in refrigerator.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages