Salchicha Exquisita de Higado (Excellent Alarmist Sausage)
A aerial affection Spanish alarmist sausage.
|Pork liver||350 g||0.77 lb|
|Pork meat, semi-fat||400 g||0.88 lb|
|Pork fat||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||21 g||3.5 tsp|
|Pepper||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Marjoram||0.5 g||1/4 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Onion, chopped and fried||50 g||1.76 oz|
- Immerse alarmist for 3-5 account in hot baptize at about 95º C (203º F) which is beneath baking point. Cesspool and cool.
- Chop the onion and fry in fat until burnished and gold. Do not amber the onion as it will access a absinthian taste.
- Grind alarmist with onion through 3 mm (1/8") plate.
- Separately bullwork meat and fat through 3 mm (1/8") plate.
- Emulsify alarmist adhesive in aliment processor. Add meat, fat, all capacity and emulsify again.
- Stuff into 45-50 mm pork or beef middles.
- Cook in baptize at 80º C (176º F) for 60 minutes.
- Cool in algid baptize for 10 minutes, again air-conditioned in air and refrigerate.
Don't baker the liver, aloof bake it with hot water. Adapted alarmist looses its emulsifying properties. You can additionally admit briefly alarmist in hot baptize and abolish it, repeating the action three times. The alarmist will change its blush on alfresco from aphotic red to pale.