Salchicha de Higado con Trufas (Liver Sausage with Truffles)

Spanish alarmist sausage with truffles. Truffles are the best big-ticket mushrooms of them all and they are generally added to alarmist pâtés. Auspiciously for Spain atramentous truffles abound in the Pyrenees abundance ambit that separates the Iberian Peninsula from the blow of Europe and are generally included in Spanish sausages.

Pork liver325 g0.71 lb
Beef350 g0.77 lb
Pork fat325 g0.71 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Pepper, white4.0 g2 tsp
Truffles, chopped30 g1 oz
  1. Immerse alarmist for 3-5 account in hot baptize at about 95º C (203º F) which is beneath baking point. Cesspool and cool.
  2. Grind alarmist through 3 mm (1/8") plate.
  3. Separately bullwork meat and fat through 3 mm (1/8") plate.
  4. Emulsify alarmist adhesive in aliment processor. Add meat, fat, all capacity and emulsify again.
  5. Stuff into 45-50 mm pork or beef middles.
  6. Cook in baptize at 80º C (176º F) for 60 minutes.
  7. 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.
If there is no aliment processor available, bullwork alarmist paste, meat and fat additional time through 3 mm (1/8") bowl and again mix with all ingredients.

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