Goose Liver Sausage with Truffles

Goose Liver Sausage with Truffles

Pork liver300 g0.66 lb
White goose liver400 g0.66 lb
Pork meat100 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
Truffles30 g1 oz
  1. Soak goose liver in cold water.
  2. Chop 1/2 goose liver (200 g) fine.
  3. Chop remaining goose liver (200 g) into small cubes.
  4. Cut pork liver into slices, remove the blood veins, any glands and sinews. Scald with hot water until the livers are clean.
  5. Cook meats and fat in hot water (below the boiling point) for 30 minutes. Drain and cool. Save meat stock.
  6. Grind meats and fat through 1/8” (3 mm) plate.
  7. Emulsify chopped 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.
  8. Place the paste in a bowl and mix with cubed goose liver and truffles cut into 3/4” (20 mm) pieces.
  9. Stuff into hog casings or beef rounds making links 12” (30 cm) long.
  10. Cook in meat stock at 75° C (167° F) for 35 minutes.
  11. Cool sausages in cold water for 5 minutes.
  12. Dry in air and refrigerate OR
  13. Smoke at 18° C (64° F) for 6 hours. Cool in air and refrigerate.
Truffles are very expensive and not always available. Use different mushrooms if you want.

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