Liver Sausage with Rice

Liver sausage with rice is a accepted sausage in abounding East-European countries. Rice is a accepted accompaniment in abounding Asian sausages.

pork 70/30 (picnic, butt)700 g1.54 lb.
pork liver300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
ginger0.5 g⅓ tsp.
nutmeg1.0 g⅓ tsp.
allspice2.0 g1 tsp.
onion, chopped30 g½ onion
rice150 g5 oz.
broth100 ml⅜ cup
  1. Cover meats (not livers) with baptize and baker in alive baptize until soft, save broth.
  2. Cut claret veins out of livers and abode them in algid baptize until all traces of claret are removed. Appropriate livers in alive baptize at about 167º F (75º C) for 8 - 10 min.
  3. Cook rice (don’t overcook), again bathe in algid baptize and drain.
  4. Fry onions in oil or drip until golden. Do not accomplish them brown.
  5. Be abiding all meats are cold. Bullwork all meats and absurd onions through 2 mm bowl (1/8”). Allotment alarmist in abate pieces and bullwork through 2 mm (1/8”) plate.
  6. Mix aggregate with spices and borsch (does not charge to be cold).
  7. Stuff not too adamantine into 38 - 42 mm bore hog casings, accomplish links about 10 - 14” long. You can use accustomed beef casings or beef middles up to 3” (8 cm) in diameter.
  8. Cook sausages in preheated baptize at 176 - 185º F (80 - 85º C) until an centralized temperature of 154 - 158º F (68 - 70º C) is reached. The appropriate time is about 50 - 90 account depending on the bore of the casings.
  9. Shower with algid baptize for 10 min. again adhere and air-conditioned bottomward to an centralized temperature beneath 42º F (6º C).

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