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Add a photoServings: 1
Ingredients
- 9 lb Liver
- 5 lb Lean meat
- 4 lb Pork or possibly beef fat
- 1 lb Fresh onions
- 3 1/2 c. + 2 Tbsp. nonfat dry lowfat milk
- 4 Tbsp. Grnd white pepper
- 7 Tbsp. Salt
- 4 Tbsp. Cure, (optional)
Directions
- Fry the liver till it is about half-cooked. Grind the liver, lean and fat through a coarse (1/2 to 1-inch) plate. Chop onions and season by sprinkling ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 min and stuff into natural casings or possibly artificial casings 2 to 3 inches in diameter. Cook in water at 170 degrees Fahrenheit or possibly in a 185 degrees Fahrenheit smokehouse till internal temperature of sausage reaches 152 degrees Fahrenheit. Immediately place the sausage in cool water till the internal temperature of the sausage is 100 degrees Fahrenheit.
- Rinse briefly with warm water to remove grease. Allow to dry about an hour at room temperature. Store in the refrigerator.
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