Meats and Sausages
Goose Liver Sausage
Goose liver sausage.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 400 g | 0.88 lb |
| White goose liver | 200 g | 0.44 lb |
| Veal meat | 100 g | 0.22 lb |
| Pork trimmings | 100 g | 0.22 lb |
| Fat: belly, jowls, fat trimmings, intestine fat | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Thyme, rubbed | 0.5 g | 1/2 tsp |
| Marjoram, ground | 0.5 g | 1/4 tsp |
Instructions
- Soak goose liver in cold water.
- Cut pork liver into slices, remove the blood veins, any glands and sinews. Scald with hot water until the livers are clean.
- Cook meats and fat in hot water (below the boiling point) for 30 minutes. Drain and cool. Save meat stock.
- Grind meats and fat through 1/8” (3 mm) plate.
- Emulsify goose and pork liver in a food processor. Add ground meat and fat, spices and 90 ml (3 oz fl) of meat stock. Emulsify all together until a smooth paste is obtained.
- Stuff into hog casings or beef rounds making links 12” (30 cm) long.
- Cook in meat stock at 75° C (167° F) for 35 minutes.
- Cool sausages in cold water for 5 minutes.
- Dry in air and refrigerate OR
- Smoke at 18° C (64° F) for 6 hours. Cool in air and refrigerate.
Notes
1/3 of pork liver can be replaced with veal liver.
