Poultry Liver Sausage

Poultry Liver Sausage

MeatsMetricUS
goose or other poultry meat550 g1.21 lb.
goose or other poultry livers150 g0.33 lb.
poultry hearts and gizzards150 g0.33 lb.
pork jowls or bacon150 g0.33 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
onion, chopped30 g½ onion
semolina flour120 g1 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.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish