Liver Sausage with Flour

Liver Sausage with Flour

lean pork350 g0.77 lbs.
pork liver250 g0.55 lbs.
oil emulsion*200 g0.44 lbs.
broth80 g80 ml
wheat flour50 g3 Tbsp
bread crumbs40 g5 Tbsp
onion, chopped30 g1/2 baby onion
Ingredients per 1000g (1 kg) of meat
salt15 g2-1/2 tsp.
carrageenan5.0 g1 tsp.
Sausage Maker Fat Replacer4.0 g1 tsp.
pepper2.0 g1 tsp.
marjoram2.0 g1 tsp.
ginger0.5 g1/3 tsp.
nutmeg1.0 g1/2 tsp.
allspice2.0 g1 tsp.
  1. Pre-cook pork meat (not livers) in alive baptize until soft, save broth.
  2. Fry onions in oil until golden. Do not accomplish them brown.
  3. Grind pork meats and absurd onions through 2 mm bowl (1/8”). Allotment alarmist in abate pieces and bullwork through 2 mm (1/8”) plate.
  4. Mix arena meat with liver, spices, flour, aliment crumbs and broth. Add chrism and remix.
  5. Stuff about into 36 mm bore hog or artificial casings.
  6. Cook sausages in preheated baptize at 176 - 185º F (80 - 85º C) until an centralized temperature of 160º F (72º C) is reached. The appropriate time is about 35 minutes.
  7. Cool in algid baptize for 10 min, cesspool and air dry.
  8. Store in refrigerator.

*oil emulsion: soy protein isolate/oil/water at 1:4:5.

198 calories per 100 g serving

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