Salchicha de Higado Mezcla (Liver Sausage with Pork and Beef)

Spanish liver sausage with pork liver and beef.
MeatsMetricUS
Pork liver250 g0.55 lb
Beef250 g0.55 lb
Pork belly, back fat500 g1.1 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Pepper1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Thyme1.0 g1/2 tsp
Instructions
  1. Immerse liver for 3-5 minutes in hot water at around 95º C (203º F) which is below boiling point. Drain and cool.
  2. Grind liver through 3 mm (1/8") plate.
  3. Separately grind meat and fat through 3 mm (1/8") plate.
  4. Emulsify liver paste in food processor. Add meat, fat, all ingredients and emulsify again.
  5. Stuff into 45-50 mm pork or beef middles.
  6. Cook in water at 80º C (176º F) for 60 minutes.
  7. Cool in cold water for 10 minutes, then cool in air and refrigerate.
Notes
Don't cook the liver, just scald it with hot water. Cooked liver looses its emulsifying properties. You can also insert briefly liver in hot water and remove it, repeating the process three times. The liver will change its color on outside from dark red to pale.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs