Liver Sausage with Flour

Liver Sausage with Flour

lean pork350 g0.77 lbs.
pork liver250 g0.55 lbs.
oil emulsion*200 g0.44 lbs.
broth80 g80 ml
wheat flour50 g3 Tbsp
bread crumbs40 g5 Tbsp
onion, chopped30 g1/2 small onion
Ingredients per 1000g (1 kg) of meat
salt15 g2-1/2 tsp.
carrageenan5.0 g1 tsp.
Sausage Maker Fat Replacer4.0 g1 tsp.
pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
ginger0.5 g1/3 tsp.
nutmeg1.0 g1/2 tsp.
allspice2.0 g1 tsp.
  1. Pre-cook pork meat (not livers) in simmering water until soft, save broth.
  2. Fry onions in oil until golden. Do not make them brown.
  3. 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.
  4. Mix ground meat with liver, spices, flour, bread crumbs and broth. Add emulsion and remix.
  5. Stuff loosely into 36 mm diameter hog or cellulose casings.
  6. 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.
  7. Cool in cold water for 10 min, drain and air dry.
  8. Store in refrigerator.

*oil emulsion: soy protein isolate/oil/water at 1:4:5.

198 calories per 100 g serving

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages