Meats and Sausages
Poultry Liver Sausage
Meats | Metric | US |
---|---|---|
goose or other poultry meat | 550 g | 1.21 lb. |
goose or other poultry livers | 150 g | 0.33 lb. |
poultry hearts and gizzards | 150 g | 0.33 lb. |
pork jowls or bacon | 150 g | 0.33 lb. |
Ingredients per 1000g (1 kg) of meat
salt | 18 g | 3 tsp. |
Cure #1 | 2.5 g | ½ tsp. |
white pepper | 2.0 g | 1 tsp. |
marjoram | 2.0 g | 1 tsp. |
onion, chopped | 30 g | ½ onion |
semolina flour | 120 g | 1 cup |
Instructions
- Scald livers with hot water (do not boil).
- Place all meats (except livers) in hot water and simmer below boiling point until semi-soft.
- Grind all meats, liver and onions through ⅛” (3 mm) plate at least twice.
- Mix everything with salt, pepper and semolina flour until smooth. Food processor will make it easier.
- Stuff mixture into natural or synthetic casings.
- Cold smoke for 2-3 hours.
- Cook in water at 176° F (80° C) until meat internal temperature reaches 72° F (160° C). Depending on a diameter of the casing that might take 15-120 minutes. A rule of thumb calls for 10 min for each 1 cm (10 mm) of the casing.
- Cool in cold water until sausage temperature reaches 68-86° F (20-30° C).
- Store in refrigerator.