Goose Alarmist Sausage

Goose alarmist sausage.
Pork liver400 g0.88 lb
White goose liver200 g0.44 lb
Veal meat100 g0.22 lb
Pork trimmings100 g0.22 lb
Fat: belly, jowls, fat trimmings, civil fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Thyme, rubbed0.5 g1/2 tsp
Marjoram, ground0.5 g1/4 tsp
  1. Soak goose alarmist in algid water.
  2. Cut pork alarmist into slices, abolish the claret veins, any glands and sinews. Bake with hot baptize until the livers are clean.
  3. Cook meats and fat in hot baptize (below the baking point) for 30 minutes. Cesspool and cool. Save meat stock.
  4. Grind meats and fat through 1/8” (3 mm) plate.
  5. Emulsify goose and pork alarmist in a aliment processor. Add arena meat and fat, spices and 90 ml (3 oz fl) of meat stock. Emulsify all calm until a bland adhesive is obtained.
  6. Stuff into hog casings or beef circuit authoritative links 12” (30 cm) long.
  7. Cook in meat banal at 75° C (167° F) for 35 minutes.
  8. Cool sausages in algid baptize for 5 minutes.
  9. Dry in air and air-condition OR
  10. Smoke at 18° C (64° F) for 6 hours. Air-conditioned in air and refrigerate.
1/3 of pork alarmist can be replaced with dogie liver.

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