Liver sausage is best made from livers of pork, veal, beef & poultry

Liver Sausage (Kiszka Wątrobiana) is a traditional liver sausage, made the same way for centuries. Best liver sausages are made from livers of young animals such as pork or veal. Up to 25% of beef can be added as it is tougher and will darken liver sausage. Poultry such as goose, duck or turkey will make a fine liver sausage but chicken liver is not the best choice. Rabbit liver is fine. The word "kiszka" means casing formed into a ring, and "wątrobiana" comes from the word "liver".

1.	meat selection	1. Liver-pork, beef or lamb (not salted) 1.50 kg (3.3 lb) 2. Brains, tongues, hearts, kidneys (not salted) 0.50 kg (1.1 lb) 3. Lungs, beef or lamb tripe, stomachs, cooked meat from beef, lamb or veal heads or remaining meat from boiled bones, pork Grade IV (trimmings, fresh scraps and boned meat) 1.50 kg (3.3 lb), not cured. 4. Fat pieces for example jowls (not salted) 1.50 kg (3.3 lb) Grade IV pork can be replaced partly or entirely with hearts and brains. Weight of the lamb parts or brains should not exceed 0.25 kg (0.55 lb). Those parts can be salted but that have to be taken under consideration when adding salt. Meat total : 5 kg (11 lb)	salt	110 g	3.8oz	5 Tbs.
			pepper	2.8	0.10oz	1 tsp.
			marjoram	5 g	0.17 oz	3 tsp.
			onion (raw)	100 g	3.5 oz
	ingredients		raw onion can be replaced with onion powder	15 g	0.52 oz	2 ¼ Tbs.
	ingredients		optional: allspice	1 g	0.03 oz	⅓ tsp
2.	curing	There is no curing. Wash in water uncured and unsalted meat. If some parts were salted, soak them in running cold water for 2- 3 hours. With the exception of liver and brains, all other meats are boiled in small amount of water : kidneys and lungs at 176 - 185 F (80 - 85 C) and all other meats (except fat) at 203 F (95 C) until soft. Poach fat and jowls at 185 F (85 C) until semi-soft. Poach liver at 167 F (75 C) for 8 - 10 min. After cooking remove tough pieces from lungs and separate meat from heads. Drain meats and leave to cool down. Save meat stock that is left over from cooking meats.
3.	grinding	Grind liver twice with a 2 mm plate ( ⅛") until you achieve paste consistency, then add salt and remaining ingredients including all meats except the fat that you grind last. Grind other meats twice a 2 mm (⅛") plate. Mix everything together, add 10 % meat stock in relation to the meat total weight 1.1 lb (0.5 kg ) and grind again through 2 mm plate. We are trying to chop meats very finely, without the use of the bowl cutter. This is the reason for grinding meats three times.
4.	mixing	see grinding above
5.	stuffing	Stuff not too hard into 38 - 42 mm diameter hog casings, make straight links about 10 - 14" long. You can use natural beef casings or beef middles up to 3" (8 cm) in diameter. Tie both ends with butcher's twine and make 4" (10 - 12 cm loop for hanging.
6.	drying	none
7.	smoking	optional. See note below.
8.	cooking	Place sausages into boiling water but poach at 176 - 185 F (80 - 85 C) until an internal temperature of 158 - 158 F (68 - 70 C) is reached. The required time is about 50 - 90 minutes.
9.	cooling	Shower with cold water for 10 min. then hang and cool down to an inernal temperature below 42 F (6 C). The absolute min is 53 F (12 C). That could also be accomplished by placing sausages in cold water and adding ice. Note : After cooling sausages may be cold smoked ( below 70 F, 22 C) for 5 - 6 hours and then cooled down again. Some instructions allow 60 min smoking until sausage develops golden color.
10.	storing	Refrigerator
	notes	To substitute dry onion flakes for raw onion, use ratio of 1 kg raw onion = 150 g of dry onion. Marjoram is an optional choice, too. The final weight of the sausage will vary between 95 - 100% of the green weight (original weight of the meat used).