Meats and Sausages
Liver Sausage with Raisins
Liver Sausage with Almonds, Bread and Raisins
| Meats | Metric | US |
|---|---|---|
| Pork liver | 300 g | 0.66 lb |
| Pork meat trimmings | 300 g | 0.66 lb |
| Pork belly, jowls, pork fat trimmings | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Onions | 40 g | 1/2 small |
| White bread | 60 g | 2 oz |
| Blanched almonds, diced | 45 g | 1.5 oz |
| Raisins | 45 g | 1.5 oz |
| Currants | 60 g | 2 oz |
| Fine sugar | 45 g | 1.5 oz |
| Salt | 12 g | 2 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Vanilla | 5 ml | 1 tsp |
| Milk | 60 ml | 2 oz fl |
| Water | 60 ml | 2 oz fl |
Instructions
- Break bread into small pieces and soak in 60 ml of milk.
- Dice onions finely and fry them in fat until glassy.
- Soak raisins and currants in 60 ml of water.
- Cut pork liver into slices, remove the blood veins, any glands and sinews. Scald with hot water until the livers are clean. Grind liver through 1/8” (3 mm) plate.
- Cook meats and fat (except liver) in hot water (below the boiling point) for 30 minutes. Drain and cool. Save meat stock.
- Grind meats and fat through 1/8” (3 mm) plate.
- Emulsify pork liver in a food processor.
- Take a mixing bowl and mix ground meat and fat, emulsified liver, bread, onions, raisins, almonds, salt, sugar and spices. Add a little water if needed.
- Stuff into hog casings, beef rounds or synthetic casings making links 12” (30 cm) long.
- Cook in meat stock or in water at 75° C (167° F) for 35 minutes.
- Cool sausages in cold water for 10 minutes.
- Dry in air and refrigerate
