| LIVER SAUSAGE (Ten pounds) 8 pounds combination of the following: Head meat, tongue, heart, meat trimmings 1 1\2 pounds to 2 pounds liver 4 oz. commercial smoked salt (follow directions on package) 2 1\4 tablespoons black pepper 3 teaspoons red pepper 1 teaspoon sage 1 teaspoon allspice 1. Boil the meat combinations and trimmings until the meat can easily be removed from the bones but not too soft to grind easily. 2. Remove blood vessels from liver and slice into 4 to 6 inch strips. Score the pieces of liver with a sharp knife to expose cut surfaces. 3. Drop liver slices into boiling water for 10 to 15 minutes. 4. Grind boiled meat and liver through the 1\4 inch plate of the food chopper. 5. Boil down the liquid in which the meat was cooked until quite condensed. 6. Add enough of the condensed meat liquid to the ground meat to make a soft but not wet texture 7. Add the flavorings and mix well. 8. Stuff the mixture into casings (casings availabe from meat processors.) Simmer in hot water until sausage floats. (20 to 30 minutes). 9. Plunge the sausages into cold water to chill thoroughly. |
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