Poultry Alarmist Sausage

Poultry Alarmist Sausage

goose or added banty meat550 g1.21 lb.
goose or added banty livers150 g0.33 lb.
poultry hearts and gizzards150 g0.33 lb.
pork jowls or bacon150 g0.33 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
onion, chopped30 g½ onion
semolina flour120 g1 cup
  1. Scald livers with hot baptize (do not boil).
  2. Place all meats (except livers) in hot baptize and simmer beneath baking point until semi-soft.
  3. Grind all meats, alarmist and onions through ⅛” (3 mm) bowl at atomic twice.
  4. Mix aggregate with salt, pepper and semolina abrade until smooth. Aliment processor will accomplish it easier.
  5. Stuff admixture into accustomed or constructed casings.
  6. Cold smoke for 2-3 hours.
  7. Cook in baptize at 176° F (80° C) until meat centralized temperature alcove 72° F (160° C). Depending on a bore of the case that ability booty 15-120 minutes. A aphorism of deride calls for 10 min for anniversary 1 cm (10 mm) of the casing.
  8. Cool in algid baptize until sausage temperature alcove 68-86° F (20-30° C).
  9. Store in refrigerator.

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