Liver Sausage-English

An English liver sausage with rusk and farina.

Liver500 g1.10 lb
Lean pork250 g0.55 lb
Fat pork150 g0.33 lb
Farina70 g2.4 oz
Rusk30 g1.05 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper4.02 tsp
Allspice2.0 g1 tsp
Ginger2.0 g1 tsp
Cayenne0.5 g1/4 tsp
  1. Scald liver in hot water for 5 minutes.
  2. Grind meat and fat through 1/8” (3 mm) plate.
  3. Grind liver through 1/8” (3 mm) plate.
  4. Mix everything together. For a smoother texture you can perform this step in a food processor.
  5. Stuff into beef middles or large diameter hog casings.
  6. Cook in water at 80° C (176° F) for about 40 minutes or until the sausage reaches 72° C (160° F) internal temperature.
  7. Cool in cold water, hang in air to let moisture evaporate and refrigerate.

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