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

1. Scald livers with hot water (do not boil).
2. Place all meats (except livers) in hot water and simmer below boiling point until semi-soft.
3. Grind all meats, liver and onions through ⅛” (3 mm) plate at least twice.
4. Mix everything with salt, pepper and semolina flour until smooth. Food processor will make it easier.
5. Stuff mixture into natural or synthetic casings.
6. Cold smoke for 2-3 hours.
7. 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.
8. Cool in cold water until sausage temperature reaches 68-86° F (20-30° C).
9. Store in refrigerator.