Goose Liver Sausage

Goose liver sausage.
Pork liver400 g0.88 lb
White goose liver200 g0.44 lb
Veal meat100 g0.22 lb
Pork trimmings100 g0.22 lb
Fat: belly, jowls, fat trimmings, intestine fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Thyme, rubbed0.5 g1/2 tsp
Marjoram, ground0.5 g1/4 tsp
  1. Soak goose liver in cold water.
  2. Cut pork liver into slices, remove the blood veins, any glands and sinews. Scald with hot water until the livers are clean.
  3. Cook meats and fat in hot water (below the boiling point) for 30 minutes. Drain and cool. Save meat stock.
  4. Grind meats and fat through 1/8” (3 mm) plate.
  5. Emulsify goose and pork liver in a food processor. Add ground meat and fat, spices and 90 ml (3 oz fl) of meat stock. Emulsify all together until a smooth paste is obtained.
  6. Stuff into hog casings or beef rounds making links 12” (30 cm) long.
  7. Cook in meat stock at 75° C (167° F) for 35 minutes.
  8. Cool sausages in cold water for 5 minutes.
  9. Dry in air and refrigerate OR
  10. Smoke at 18° C (64° F) for 6 hours. Cool in air and refrigerate.
1/3 of pork liver can be replaced with veal liver.

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