Meats and Sausages
Liver Pate Sausage (Kiszka Pasztetowa)
Liver Paté Sausage is a quality liver sausage. Most good liver sausages will contain pork liver, some recipes ask for veal liver which is a great choice though expensive. Beef liver is tougher and makes sausages darker. After the meats are emulsified or ground through a fine plate a few times the product can be spreadable like a pâté.
| Meats | Metric | US |
|---|---|---|
| lean pork or veal | 125 g | 0.27 lb. |
| regular pork (butt or trimmings) | 175 g | 0.38 lb. |
| pork or veal liver | 250 g | 0.55 lb. |
| fat pork trimmings | 400 g | 0.88 lb. |
| back fat | 50 g | 0.11 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| pepper | 2.0 g | 1 tsp. |
| marjoram | 2.0 g | 1 tsp. |
| fresh onion, chopped | 60 g | 1 onion |
Instructions
- Cut back fat into ¼” (6 mm) pieces.
- Soak liver in cold running water for 1 hour, remove sinews, cut into slices and cover with water of 90°C (194°F). Poach liver 8-10 min stirring frequently. Poach diced back fat for 5 minutes. Cool liver in cold water for about 5 min and leave to drain water away.
- Grind previously poached liver through 2 mm plate and emulsify. Grind pork, veal, and fat pieces through 2 mm plate and emulsify.
- Add salt, spices, pork, veal and keep on emulsifying everything together. Mix the emulsified mixture with ¼” back fat pieces until uniformly distributed. They will stand out in the finished sausage.
- Stuff loosely into pork bungs, pork middles or synthetic cellulose casings 65 mm. Tie the ends with twine and make a hanging loop.
- Immerse sausages in boiling water and poach at 176-185°F (80-85°C) for 50-90 min until internal meat temperature reaches 154-158°F (68-70°C).
- Cool sausages in cold running water for about 10 min, then hang them up and cool down to below 6°C (43°F).
- If a smoky flavor is desired, the sausages may be cold smoked for 5-6 hours and then cooled down again.
- Store in refrigerator.
