Figatelli sausage

[SteveW]

Hey Greyham, Any chance of a recipe for the chicheronnes? Maybe in another thread

[wheels]

It's here:

viewtopic.php?f=1&t=10856

HTH

[Pastaking]

Hey I don't mind sharing my recipe... I searched and searched for liver sausage that we used to get from Arthur Ave in the Bronx, could no longer find it. so I decided to make my own, I am really close with this recipe. Give it a try, and please comment if you tried it. It is also called mazzafegati

Dalla Cucina Della Famiglia

The King's Pork Liver Sausage

Pork butt 567 grams
Pork liver 340 grams
Pork fatback 160 grams
Salt 10-15 grams
Water 2.5 fluid ounces
Garlic fresh chopped fine 4-5 cloves
Cayenne pepper 1/2 - 3/4 tsp
Red chili flake 1TBS
Paprika 1 TBS
Bay leaf ground 1 TBS
Sugar 2 tsp

Grind meat through a coarse or medium plate, mix spices and dissolve in water, add spice mixture to meat and blend by hand until thoroughly mixed. Stuff into casings using sausage stuffer. I do not recommend using grinder stuffer attachment as it over works the meat and turns it into mush.
Let sit in refrigerator uncovered overnight. Best grilled on low to medium heat.
Enjoy

[Pastaking]

Hey I don't mind sharing my recipe... I searched and searched for liver sausage that we used to get from Arthur Ave in the Bronx, could no longer find it. so I decided to make my own, I am really close with this recipe. Give it a try, and please comment if you tried it. It is also called mazzafegati

Dalla Cucina Della Famiglia

The King's Pork Liver Sausage

Pork butt 567 grams
Pork liver 340 grams
Pork fatback 160 grams
Salt 10-15 grams
Water 2.5 fluid ounces
Garlic fresh chopped fine 4-5 cloves
Cayenne pepper 1/2 - 3/4 tsp
Red chili flake 1TBS
Paprika 1 TBS
Bay leaf ground 1 TBS
Sugar 2 tsp

Grind meat through a coarse or medium plate, mix spices and dissolve in water, add spice mixture to meat and blend by hand until thoroughly mixed. Stuff into casings using sausage stuffer. I do not recommend using grinder stuffer attachment as it over works the meat and turns it into mush.
Let sit in refrigerator uncovered overnight. Best grilled on low to medium heat.
Enjoy

Has anyone tried my liver sausage recipe? I'm looking for some feedback on it.
thanks

[wheels]

I fear that the people who would have tried it are no longer regular contributors to the forum.

It certainly looks a well crafted recipe to me.

Phil

[DanMcG]

thanks for sharing your recipe Pastaking, I like the sound of it and will add it to my long list of must tries.

[Pastaking]

Thanks Wheels and Dan,

I really like the way this recipe comes out, if you are into liver sausage it is worth trying. The liver isn't over powering and it has a nice kick to it.

[Dhelihiker]

Tom,
There's no way your figatelli recipe can be as good as mine!
I can't share the recipe though, it to took years to perfect!

Sorry!!!

~Martin

The best chefs in the world aspire to make a cookbook with all of their recipes.
If you have a great recipe share it, its just food, spread the love.

Anyways; I used to buy figatelli in Trail BC, Canada from an Italian butcher. I can no longer get it. It was a fresh sausage and it was amazing. The place no longer exists and my entire family, the men anyways, still talk about it.

I just got a grinder/stuffer and all of the ingredients. Im going with the above with a small tweak and maybe some cloves too. fingers crossed, first timer.

[leiathepricess]

Hey I don't mind sharing my recipe... I searched and searched for liver sausage that we used to get from Arthur Ave in the Bronx, could no longer find it. so I decided to make my own, I am really close with this recipe. Give it a try, and please comment if you tried it. It is also called mazzafegati

Dalla Cucina Della Famiglia

The King's Pork Liver Sausage

Pork butt 567 grams
Pork liver 340 grams
Pork fatback 160 grams
Salt 10-15 grams
Water 2.5 fluid ounces
Garlic fresh chopped fine 4-5 cloves
Cayenne pepper 1/2 - 3/4 tsp
Red chili flake 1TBS
Paprika 1 TBS
Bay leaf ground 1 TBS
Sugar 2 tsp

Grind meat through a coarse or medium plate, mix spices and dissolve in water, add spice mixture to meat and blend by hand until thoroughly mixed. Stuff into casings using sausage stuffer. I do not recommend using grinder stuffer attachment as it overworks the meat and turns it into mush.
Let sit in refrigerator uncovered overnight. Best grilled on low to medium heat.
Enjoy

Has anyone tried my liver sausage recipe? I'm looking for some feedback on it.
thanks

I will definitely try this recipe, I just hope that I won't mess up.