Chicken Liver Sausage

A sausage liver made from chicken livers is very inexpensive, however, the chicken liver can be sometimes slightly bitter. In this sausage recipe the smoked bacon supplies an extra flavor.

Chicken livers300 g0.66 lb
Lean pork200 g0.44 lb
Smoked bacon300 g0.66 lb
Pork jowls, pork skins, fresh pork belly100 g0.22 lb
Pork trimmings rich in connective tissue100 g0.22 b
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Allspice, ground1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Onion, chopped40 g1/2 onion
  1. Fry chopped onion in lard until glassy.
  2. Except liver and smoked bacon cook all meats in hot water at 90° C (195° F) until soft. Drain and cool. Save meat stock.
  3. Grind lean pork, smoked bacon and onions through 1/4” (6 mm) plate.
  4. Grind all other meats and trimmings through 1/8” (3 mm) plate, then emulsify in a food processor with liver and 60 ml of meat stock. Add salt and spices during this step.
  5. Mix ground meat with emulsified paste.
  6. Stuff firmly into 36 mm hog casings.
  7. Cook in water at 80° C (176° F) for 35 minutes. You can combine the remaining meat stock with water.
  8. Cool for 10 minutes in cold water. Dry briefly and refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs