Meats and Sausages
Salchicha de Higado con Trufas (Liver Sausage with Truffles)
Spanish liver sausage with truffles. Truffles are the most expensive mushrooms of them all and they are often added to liver pâtés. Fortunately for Spain black truffles grow in the Pyrenees mountain range that separates the Iberian Peninsula from the rest of Europe and are often included in Spanish sausages.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 325 g | 0.71 lb |
| Beef | 350 g | 0.77 lb |
| Pork fat | 325 g | 0.71 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 24 g | 4 tsp |
| Pepper, white | 4.0 g | 2 tsp |
| Truffles, chopped | 30 g | 1 oz |
Instructions
- Immerse liver for 3-5 minutes in hot water at around 95º C (203º F) which is below boiling point. Drain and cool.
- Grind liver through 3 mm (1/8") plate.
- Separately grind meat and fat through 3 mm (1/8") plate.
- Emulsify liver paste in food processor. Add meat, fat, all ingredients and emulsify again.
- Stuff into 45-50 mm pork or beef middles.
- Cook in water at 80º C (176º F) for 60 minutes.
- 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.
If there is no food processor available, grind liver paste, meat and fat second time through 3 mm (1/8") plate and then mix with all ingredients.
If there is no food processor available, grind liver paste, meat and fat second time through 3 mm (1/8") plate and then mix with all ingredients.
