Meats and Sausages
Liver Sausage with Rice
Liver sausage with rice is a popular sausage in many East-European countries. Rice is a common filler in many Asian sausages.
| Meats | Metric | US |
|---|---|---|
| pork 70/30 (picnic, butt) | 700 g | 1.54 lb. |
| pork liver | 300 g | 0.66 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. |
| ginger | 0.5 g | ⅓ tsp. |
| nutmeg | 1.0 g | ⅓ tsp. |
| allspice | 2.0 g | 1 tsp. |
| onion, chopped | 30 g | ½ onion |
| rice | 150 g | 5 oz. |
| broth | 100 ml | ⅜ cup |
Instructions
- Cover meats (not livers) with water and cook in simmering water until soft, save broth.
- Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Poach livers in simmering water at around 167º F (75º C) for 8 - 10 min.
- Cook rice (don’t overcook), then rinse in cold water and drain.
- Fry onions in oil or lard until golden. Do not make them brown.
- Be sure all meats are cold. Grind all meats and fried onions through 2 mm plate (1/8”). Slice liver in smaller pieces and grind through 2 mm (1/8”) plate.
- Mix everything with spices and broth (does not need to be cold).
- Stuff not too hard into 38 - 42 mm diameter hog casings, make links about 10 - 14” long. You can use natural beef casings or beef middles up to 3” (8 cm) in diameter.
- Cook sausages in preheated water at 176 - 185º F (80 - 85º C) until an internal temperature of 154 - 158º F (68 - 70º C) is reached. The required time is about 50 - 90 minutes depending on the diameter of the casings.
- Shower with cold water for 10 min. then hang and cool down to an internal temperature below 42º F (6º C).
