Liver sausage (liverwurst)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | pounds | Liver |
| 5 | pounds | Lean meat |
| 4 | pounds | Pork or beef fat |
| 1 | pounds | Fresh onions |
| 3½ | cup | + 2 tablespoons nonfat dry milk |
| 4 | tablespoons | Ground white pepper |
| 7 | tablespoons | Salt |
| 4 | tablespoons | Cure; (optional) |
Directions
Fry the liver until it is about half-cooked. Grind the liver, lean and fat through a coarse (½ to 1-inch) plate. Chop onions and season by sprinkling ingredients over the meat and hand mix. Grind through a ⅛-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.