Liver Sausage with Rice

Meats	Metric	US
lean pork	450 g	0.99 lbs.
pork liver	250 g	0.55 lbs.
rice	100 g	3.5 oz.
oil emulsion*	100 g	0.22 lbs.
broth	70 g	80 ml
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	8.0 g	2 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.
powdered gelatin	10 g	2-1/2 tsp.

Instructions

1. Cover meats (not livers) with water and simmer in water until soft, save broth.
2. Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Blanch livers in water at around 158º F (70º C) for 5 min.
3. Cook rice (don’t overcook), then rinse in cold water and drain.
4. Fry onions in oil until golden. Do not make them brown.
5. 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.
6. Mix ground meat with liver, spices, rice and broth. Add emulsion and remix.
7. Stuff loosely into 36 mm diameter hog or cellulose casings.
8. Cook 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.
9. Cool in cold water for 10 min, drain and air dry.
10. Store in refrigerator.

Notes