Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
For finer texture the ground meats can be emulsified in a food processor with some of the meat stock.
