Liver Sausage-American

American liver sausage was usually made from pork heads, pork trimmings, ribs, fat, skins and meat trimmings that were slow boiled in a large kettle. The meat stock was saved and added if needed. The meat was separated from bones and used for head cheeses, liver and even blood sausages.

Pork liver600 g1.32 lb
Pork head meat200 g0.44 lb
Pork jowls or pork bellies200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Onion30 g1/2 onion
Potato starch28 g1 oz
  1. Scald livers with hot water then cool them in the cold water.
  2. Except livers, slow cook other meats in water at below the boiling point temperature. Save the meat stock.
  3. Remove the meats and let them air cool.
  4. Grind all meats and liver through 1/8” (3 mm) plate. Add salt, spices, starch and chopped onions during this step. The finer and better the livers, meat and fat are ground, the finer and better the sausage.
  5. Mix the mass with some of the meat stock. Add only as much stock as the sausage mass will absorb.
  6. Stuff loosely into hog or beef casings.
  7. Cook in water at 75-80° C (167-176° F) for about 45 minutes depending upon the thickness of the sausage.
  8. Chill in cold water, wipe off the moisture and store in refrigerator.
For finer texture the ground meats can be emulsified in a food processor with some of the meat stock.

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