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 liver||600 g||1.32 lb|
|Pork head meat||200 g||0.44 lb|
|Pork jowls or pork bellies||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|White pepper||2.0 g||1 tsp|
|Onion||30 g||1/2 onion|
|Potato starch||28 g||1 oz|
- Scald livers with hot water then cool them in the cold water.
- Except livers, slow cook other meats in water at below the boiling point temperature. Save the meat stock.
- Remove the meats and let them air cool.
- 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.
- Mix the mass with some of the meat stock. Add only as much stock as the sausage mass will absorb.
- Stuff loosely into hog or beef casings.
- Cook in water at 75-80° C (167-176° F) for about 45 minutes depending upon the thickness of the sausage.
- Chill in cold water, wipe off the moisture and store in refrigerator.