Low Fat Liver Sausage
Liver sausage with rice is a popular sausage in many East-European countries. Rice is a common filler in many Asian sausages.
|lean pork||450 g||0.99 lbs.|
|pork liver||250 g||0.55 lbs.|
|rice||100 g||3.5 oz.|
|oil emulsion*||100 g||0.22 lbs.|
|broth||70 g||80 ml|
|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||8.0 g||2 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.|
|powdered gelatin||10 g||2-1/2 tsp.|
- Cover meats (not livers) with water and simmer in water until soft, save broth.
- Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Blanch livers in water at around 158º F (70º C) for 5 min.
- Cook rice (don’t overcook), then rinse in cold water and drain.
- 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, rice and broth. Add emulsion and remix.
- Stuff loosely into 36 mm diameter hog or cellulose casings.
- Cook 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.
*oil emulsion: soy protein isolate/oil/water at 1:4:5.
154 calories per 100 g serving.