© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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9 pound liver
5 pound lean meat
4 pound pork or beef fat
1 pound fresh onions
3 ½ cup plus 2 tablespoons nonfat dry milk
4 tablespoon ground white pepper
7 tablespoon salt
4 tablespoon cure (see prague powder), optional
Fry the liver until it is about half-cooked. Grind the liver, lean and fat through a coarse, ½ to 1 inch, plate. Chop onions and season by sprinkling ingredients over the meat and hand mix. Grind through a ⅛ inch plate. Mix 6 minutes and stuff into natural casings or artificial casings 2 to 3 inches in diameter. Cook in water at 170°F or in a 185°F smokehouse until internal temperature of sausage reaches 152°F. Immediately place the sausage in cold water until the internal temperature of the sausage is 100°F.
Rinse briefly with hot water to remove grease. Allow to dry about an hour at room temperature. Store in the refrigerator.