Meats and Sausages
Liver Sausage with Flour
Liver Sausage with Flour
| Meats | Metric | US |
|---|---|---|
| lean pork | 350 g | 0.77 lbs. |
| pork liver | 250 g | 0.55 lbs. |
| oil emulsion* | 200 g | 0.44 lbs. |
| broth | 80 g | 80 ml |
| wheat flour | 50 g | 3 Tbsp |
| bread crumbs | 40 g | 5 Tbsp |
| onion, chopped | 30 g | 1/2 small onion |
Ingredients per 1000g (1 kg) of meat
| salt | 15 g | 2-1/2 tsp. |
| carrageenan | 5.0 g | 1 tsp. |
| Sausage Maker Fat Replacer | 4.0 g | 1 tsp. |
| pepper | 2.0 g | 1 tsp. |
| marjoram | 2.0 g | 1 tsp. |
| ginger | 0.5 g | 1/3 tsp. |
| nutmeg | 1.0 g | 1/2 tsp. |
| allspice | 2.0 g | 1 tsp. |
Instructions
- Pre-cook pork meat (not livers) in simmering water until soft, save broth.
- Fry onions in oil until golden. Do not make them brown.
- Grind pork meats and fried onions through 2 mm plate (1/8”). Slice liver in smaller pieces and grind through 2 mm (1/8”) plate.
- Mix ground meat with liver, spices, flour, bread crumbs and broth. Add emulsion and remix.
- Stuff loosely into 36 mm diameter hog or cellulose casings.
- Cook sausages in preheated water at 176 - 185º F (80 - 85º C) until an internal temperature of 160º F (72º C) is reached. The required time is about 35 minutes.
- Cool in cold water for 10 min, drain and air dry.
- Store in refrigerator.
Notes
*oil emulsion: soy protein isolate/oil/water at 1:4:5.
198 calories per 100 g serving
