Liver Sausage with Raisins

Liver Sausage with Almonds, Bread and Raisins

Pork liver300 g0.66 lb
Pork meat trimmings300 g0.66 lb
Pork belly, jowls, pork fat trimmings400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Onions40 g1/2 small
White bread60 g2 oz
Blanched almonds, diced45 g1.5 oz
Raisins45 g1.5 oz
Currants60 g2 oz
Fine sugar45 g1.5 oz
Salt12 g2 tsp
Cinnamon0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Vanilla5 ml1 tsp
Milk60 ml2 oz fl
Water60 ml2 oz fl
  1. Break bread into small pieces and soak in 60 ml of milk.
  2. Dice onions finely and fry them in fat until glassy.
  3. Soak raisins and currants in 60 ml of water.
  4. 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.
  5. Cook meats and fat (except liver) 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 pork liver in a food processor.
  8. 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.
  9. Stuff into hog casings, beef rounds or synthetic casings making links 12” (30 cm) long.
  10. Cook in meat stock or in water at 75° C (167° F) for 35 minutes.
  11. Cool sausages in cold water for 10 minutes.
  12. Dry in air and refrigerate

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