Salchicha de Higado con Trufas y Tomate (Liver Sausage with Truffles and Amazon Paste)

A adorable Spanish alarmist sausage with mushrooms and amazon paste.
Pork liver300 g0.66 lb
Pork meat, semi-fat400 g0.88 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Pepper2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Onion, chopped and fried30 g1 oz
Tomato paste50 g1.76 oz
Truffles, chopped50 g1.76 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. Chop the onion and fry in fat until burnished and gold. Do not amber the onion as it will access a absinthian taste.
  3. Grind alarmist with onion through 3 mm (1/8") plate.
  4. Separately bullwork meat and fat through 3 mm (1/8") plate.
  5. Emulsify alarmist adhesive in aliment processor. Add meat, fat, all capacity and emulsify again.
  6. Stuff into 45-50 mm pork or beef middles.
  7. Cook in baptize at 80º C (176º F) for 60 minutes.
  8. 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.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages