Liver Sausage with Rice

Liver sausage with rice is a popular sausage in many East-European countries. Rice is a common filler in many Asian sausages.

MeatsMetricUS
pork 70/30 (picnic, butt)700 g1.54 lb.
pork liver300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
ginger0.5 g⅓ tsp.
nutmeg1.0 g⅓ tsp.
allspice2.0 g1 tsp.
onion, chopped30 g½ onion
rice150 g5 oz.
broth100 ml⅜ cup
Instructions
  1. Cover meats (not livers) with water and cook in simmering water until soft, save broth.
  2. Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Poach livers in simmering water at around 167º F (75º C) for 8 - 10 min.
  3. Cook rice (don’t overcook), then rinse in cold water and drain.
  4. Fry onions in oil or lard until golden. Do not make them brown.
  5. Be sure all meats are cold. Grind all meats and fried onions through 2 mm plate (1/8”). Slice liver in smaller pieces and grind through 2 mm (1/8”) plate.
  6. Mix everything with spices and broth (does not need to be cold).
  7. Stuff not too hard into 38 - 42 mm diameter hog casings, make links about 10 - 14” long. You can use natural beef casings or beef middles up to 3” (8 cm) in diameter.
  8. Cook sausages in preheated water at 176 - 185º F (80 - 85º C) until an internal temperature of 154 - 158º F (68 - 70º C) is reached. The required time is about 50 - 90 minutes depending on the diameter of the casings.
  9. Shower with cold water for 10 min. then hang and cool down to an internal temperature below 42º F (6º C).

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