Obornicka Liver Sausage

Obornicka liver sausage (Kiszka Wątrobiana Obornicka) originates in a place place called Oborniki located in Poznan region of Poland.
Pork, beef or lamb liver250 g0.55 lb
Pork feet, pork legs, pork, low grade pork trimmings, beef or veal lungs500 g1.10 lb
Fat pieces250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
salt20 g3 tsp
herbal pepper *2.5 g1 tsp
marjoram1.5 g1 tsp
onion, fresh20 g1/2 small onion
  1. Poach meats (except liver) in small amount of water:
    • lungs and meat at 80-85°C (176-185°F).
    • legs at 95°C (203°F) until soft.
    • fat at 85°C (185°F), until semi-soft.
  2. After poaching remove gristle from lungs and meat from bones. Spread meats apart on a flat surface to cool.
  3. All meats ground through 2 mm plate.
  4. Emulsify feet/leg meat in a food processor adding 25-30% poaching stock . Then add salt, spices, all other meats, fat pieces, onion and emulsify everything together.
  5. Stuff loosely into large diameter hog casings and tie the ends with twine. Make hanging loop.
  6. Immerse sausages in boiling water and poach at 80-82°C (176-180°F) for 45-60 min until internal meat temperature reaches 74°C (165°F).
  7. Cool sausages in cold water to about 12°C (53°F). Wipe them dry.
  8. Cold smoke for about 6 hrs until sausages develop light brown color. Skip this step if unable to provide cold smoke (<68° F, 20° C).
  9. Keep refrigerated.
* herbal pepper can be substituted with regular pepper. Herbal pepper: white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf. All selected meats should be unsalted. Soak for 2-3 hours in cold water any previously salted meats. A few water changes are needed.

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