Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Chicken livers | 300 g | 0.66 lb |
| Lean pork | 200 g | 0.44 lb |
| Smoked bacon | 300 g | 0.66 lb |
| Pork jowls, pork skins, fresh pork belly | 100 g | 0.22 lb |
| Pork trimmings rich in connective tissue | 100 g | 0.22 b |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2-1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Allspice, ground | 1.0 g | 1/2 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Onion, chopped | 40 g | 1/2 onion |
Instructions
- Fry chopped onion in lard until glassy.
- Except liver and smoked bacon cook all meats in hot water at 90° C (195° F) until soft. Drain and cool. Save meat stock.
- Grind lean pork, smoked bacon and onions through 1/4” (6 mm) plate.
- 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.
- Mix ground meat with emulsified paste.
- Stuff firmly into 36 mm hog casings.
- Cook in water at 80° C (176° F) for 35 minutes. You can combine the remaining meat stock with water.
- Cool for 10 minutes in cold water. Dry briefly and refrigerate.
