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Liver Sausage (Liverwurst)

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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 tb Ground white pepper
7 tb Salt
4 tb 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.

A Message from our Provider:

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