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I was hunting down a recipe with a view to making some liver sausage. I found this recipe and although I have not tried it yet, it does look like what I am after.

LIVER SAUSAGE RECIPE
Amount.... .Ingredients .... 5 lbs meat

728 gr........... Pork livers
610 gr........... Chicken livers
584 gr........... Pork Hearts
208 gr........... Beef liver
100 gr........... PorkBelly trims (mostly fat)
100 gr........... Salt Pork (fatty bacon will do)

2.5 ......TBS............Salt
1..........TBS............Onion Powder
1...........TBS...........Dextrose
2........... tsp..............Pepper
1........... tsp..............Prague #1
1/2.........tsp............Coriander
1/2.........tsp............Nutmeg
1/2.........tsp............Ground Mustard Seed
1/4..........tsp........... Sage
1/4......... tsp.......... Marjoram
1/4.......... tsp.......... Ginger

Instructions:

Cook liver in simmering water for 10 minutes then chill before grinding.

Grind all meat through 3/16 plate. Chill in freezer for 30 min.

Chop in blender or food processor. This sounds a lot easier than it is as you can

only do about half a cup at a time. Commercial sausage kitchens use a machine

called a chopper but we have to make due with what we have. The idea is to produce

what is known as an emulsion. This process is also required for hot dogs, balogna

and other sausages where a homogenous texture is required.

Stuff in beef middles.

Place the sausage in a 165�F water for about one hour to internal temp of 152F.

Chill in cold water.

Liver Sausage: Store in fridge for about a day before eating. Keeps for several

weeks in fridge.

Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120F


Any comments and/or alternative recipes for Liver Sausage appreciated.

Regards, Paul Kribs

That sounds very much like a faggot in a skin.

Josh wrote:That sounds very much like a faggot in a skin.

Faggots are never made as an emulsion!!