Meats and Sausages
Fegato Pazzo Liver Sausage
This Italian liver sausage bears the nickname of “crazy liver” and is spiked with hot chilies. Italians, especially the Abruzzese are fond of liver.
| Meats | Metric | US |
|---|---|---|
| Pork or veal liver | 400 g | 0.88 lb |
| Pork belly, jowls | 300 g | 0.66 lb |
| Pork back fat | 200 g | 0.44 lb |
| Pork hearts, lungs or lean pork trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Pepper | 1.0 g | 1 tsp |
| Red hot peppers, dry and crushed | 2.0 g | 1 tsp |
| Onion | 30 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
Instructions
- Except liver, cook all meats in hot water at 90° C (195° F) until soft. Drain meats and save the stock. Place meat stock in a refrigerator.
- Scald liver in hot water for 3-5 minutes.
- Grind lean meat with onion through 1/8” (3 mm) plate.
- Grind fat through 1/8” (3 mm) plate.*
- Using a food processor emulsify meats, fat, and spices adding 30 ml (1 oz fl) of cold meat stock.
- Stuff into 36 mm hog casings forming individual loops.
- Cook in water at 80° C (176° F) for 30 minutes.
- Place in cold water for 15 minutes, dry briefly and refrigerate.
Notes
You can mix small whole hot peppers with the emulsified sausage mass before stuffing.
* Instead of grinding, you can cut fat into 1/4” (6 mm) cubes and mix them with the emulsified sausage mass before stuffing.
* Instead of grinding, you can cut fat into 1/4” (6 mm) cubes and mix them with the emulsified sausage mass before stuffing.
