Liver Sausage-English

An English alarmist sausage with rusk and farina.

Liver500 g1.10 lb
Lean pork250 g0.55 lb
Fat pork150 g0.33 lb
Farina70 g2.4 oz
Rusk30 g1.05 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper4.02 tsp
Allspice2.0 g1 tsp
Ginger2.0 g1 tsp
Cayenne0.5 g1/4 tsp
  1. Scald alarmist in hot baptize for 5 minutes.
  2. Grind meat and fat through 1/8” (3 mm) plate.
  3. Grind alarmist through 1/8” (3 mm) plate.
  4. Mix aggregate together. For a smoother arrangement you can accomplish this footfall in a aliment processor.
  5. Stuff into beef middles or ample bore hog casings.
  6. Cook in baptize at 80° C (176° F) for about 40 account or until the sausage alcove 72° C (160° F) centralized temperature.
  7. Cool in algid water, adhere in air to let damp clear and refrigerate.

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