Liver sausages, also known as liverwurst, are a delicious and versatile addition to any charcuterie board or sandwich. Making your own liver sausages at home is not as difficult as you might think. In this step-by-step guide, we will walk you through the process of making your own mouthwatering liver sausages.

What You Will Need

  • 1 pound of fresh pork liver
  • 1 pound of pork fatback
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of ground allspice
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of dried marjoram
  • 1/4 cup of ice-cold water
  • Natural hog casings

Step 1: Prepare the Ingredients

Start by cleaning the pork liver, removing any membranes, and finely chopping it. Next, finely chop the pork fatback. Ensure both the liver and fatback are cold before proceeding.

Step 2: Mix the Ingredients

In a large bowl, combine the chopped liver, fatback, onion, minced garlic, salt, black pepper, allspice, ginger, nutmeg, and marjoram. Mix everything together until well combined. Add the ice-cold water to the mixture and mix again.

Step 3: Grind the Mixture

Using a meat grinder or a food processor, grind the mixture until it reaches a smooth consistency. Ensure that the liver and fatback are evenly distributed throughout the mixture.

Step 4: Prepare the Casings

Rinse the natural hog casings under cold water to remove any salt and then soak them in lukewarm water for about 30 minutes. This will make the casings more pliable and easier to stuff.

Step 5: Stuff the Casings

Attach a sausage stuffing tube to your grinder or use a sausage stuffer. Carefully feed the mixture into the casings, ensuring there are no air pockets. Twist the sausage into individual links according to the desired size.

Step 6: Cook the Sausages

Fill a large pot with water and bring it to a boil. Add the sausages and simmer for about 20 minutes or until fully cooked. Alternatively, you can also smoke or pan-fry the sausages based on your preference.

Step 7: Cool and Store

Once cooked, remove the sausages from the pot and let them cool. Once cooled, you can store the sausages in an airtight container in the refrigerator for up to a week or freeze them for later use.

Now that you have followed this step-by-step guide, you can enjoy your homemade liver sausages with pride. Use them in sandwiches, serve them on a charcuterie board, or enjoy them on their own. Experiment with different herbs and spices to create your own unique flavor. Happy sausage making!

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