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 pork450 g0.99 lbs.
pork liver250 g0.55 lbs.
rice100 g3.5 oz.
oil emulsion*100 g0.22 lbs.
broth70 g80 ml
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 Replacer8.0 g2 tsp.
pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
ginger0.5 g1/3 tsp.
nutmeg1.0 g1/2 tsp.
allspice2.0 g1 tsp.
powdered gelatin10 g2-1/2 tsp.
  1. Cover meats (not livers) with water and simmer in water until soft, save broth.
  2. 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.
  3. Cook rice (don’t overcook), then rinse in cold water and drain.
  4. Fry onions in oil until golden. Do not make them brown.
  5. 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.
  6. Mix ground meat with liver, spices, rice and broth. Add emulsion and remix.
  7. Stuff loosely into 36 mm diameter hog or cellulose casings.
  8. 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.
  9. Cool in cold water for 10 min, drain and air dry.
  10. Store in refrigerator.

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

154 calories per 100 g serving.

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