| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 9 |
lb |
Liver |
| 5 |
lb |
Lean meat |
| 4 |
lb |
Pork or beef fat |
| 1 |
lb |
Fresh onions |
| 3 1/2 |
c |
+ 2 tablespoons nonfat dry |
|
|
milk |
| 4 |
T |
Ground white pepper |
| 7 |
T |
Salt |
| 4 |
T |
Cure, optional |
INSTRUCTIONS
Fry the liver until it is about half-cooked. Grind the liver, lean and
fat through a coarse (1/2 to 1-inch) plate. Chop onions and season by
sprinkling ingredients over the meat and hand mix. Grind through a
1/8-inch plate. Mix 6 minutes and stuff into natural casings or
artificial casings 2 to 3 inches in diameter. Cook in water at 170
degrees Fahrenheit or in a 185 degrees Fahrenheit smokehouse until
internal temperature of sausage reaches 152 degrees Fahrenheit.
Immediately place the sausage in cold water until the internal
temperature of the sausage is 100 degrees Fahrenheit. Rinse briefly
with hot water to remove grease. Allow to dry about an hour at room
temperature. Store in the refrigerator. MSU Extension Converted by
MM_Buster v2.0l.
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