Michigan State University Extension
Preserving Food Safely - 01600618
08/03/99
LIVER SAUSAGE
9 lb. liver
5 lb. lean meat
4 lb. pork or beef fat
1 lb. fresh onions
3 1/2 cups + 2 tablespoons nonfat dry milk
4 tablespoons ground white pepper
7 tablespoons salt
4 tablespoons cure (optional)
Fry the liver until it is about half-cooked. Grind the
liver, lean and fat through a coarse (1/2 to 1-inch) plate.
Chop onions and season by sprinkling ingredients over the
meat and hand mix. Grind through a 1/8-inch plate. Mix 6
minutes and stuff into natural casings or artificial
casings 2 to 3 inches in diameter. Cook in water at 170
degrees Fahrenheit or in a 185 degrees Fahrenheit smokehouse
until internal temperature of sausage reaches 152 degrees
Fahrenheit. Immediately place the sausage in cold water
until the internal temperature of the sausage is 100
degrees Fahrenheit. Rinse briefly with hot water to remove
grease. Allow to dry about an hour at room temperature.
Store in the refrigerator.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
disclaimer for important
information about using our site.