Salchicha de Higado con Trufas y Tomate (Liver Sausage with Truffles and Tomato Paste)

A delicious Spanish liver sausage with mushrooms and tomato paste.
MeatsMetricUS
Pork liver300 g0.66 lb
Pork meat, semi-fat400 g0.88 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Pepper2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Onion, chopped and fried30 g1 oz
Tomato paste50 g1.76 oz
Truffles, chopped50 g1.76 oz
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. Chop the onion and fry in fat until glassy and gold. Do not brown the onion as it will acquire a bitter taste.
  3. Grind liver with onion through 3 mm (1/8") plate.
  4. Separately grind meat and fat through 3 mm (1/8") plate.
  5. Emulsify liver paste in food processor. Add meat, fat, all ingredients and emulsify again.
  6. Stuff into 45-50 mm pork or beef middles.
  7. Cook in water at 80º C (176º F) for 60 minutes.
  8. 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.

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