Liver Sausage with Flour

Meats	Metric	US
lean pork	350 g	0.77 lbs.
pork liver	250 g	0.55 lbs.
oil emulsion*	200 g	0.44 lbs.
broth	80 g	80 ml
wheat flour	50 g	3 Tbsp
bread crumbs	40 g	5 Tbsp
onion, chopped	30 g	1/2 small onion

Ingredients per 1000g (1 kg) of meat

salt	15 g	2-1/2 tsp.
carrageenan	5.0 g	1 tsp.
Sausage Maker Fat Replacer	4.0 g	1 tsp.
pepper	2.0 g	1 tsp.
marjoram	2.0 g	1 tsp.
ginger	0.5 g	1/3 tsp.
nutmeg	1.0 g	1/2 tsp.
allspice	2.0 g	1 tsp.

Instructions

1. Pre-cook pork meat (not livers) in simmering water until soft, save broth.
2. Fry onions in oil until golden. Do not make them brown.
3. Grind pork meats and fried onions through 2 mm plate (1/8”). Slice liver in smaller pieces and grind through 2 mm (1/8”) plate.
4. Mix ground meat with liver, spices, flour, bread crumbs and broth. Add emulsion and remix.
5. Stuff loosely into 36 mm diameter hog or cellulose casings.
6. Cook sausages in preheated water at 176 - 185º F (80 - 85º C) until an internal temperature of 160º F (72º C) is reached. The required time is about 35 minutes.
7. Cool in cold water for 10 min, drain and air dry.
8. Store in refrigerator.

Notes