Liver Paté Sausage is a quality liver sausage















       

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Liver Paté
Sausage
(Kiszka
pasztetowa) is a quality liver sausage.
Most good liver
sausages will contain pork liver, some recipes ask
for veal liver which is a great choice though expensive. Beef liver is tougher
and makes sausages darker.
The word
"kiszka" means casing formed into a ring, and "pasztetowa" comes from
the word "paté".
This is the
reason the meats have to be ground  few times through a fine plate so
the product may be spreadable like a paté.

 



 1.
meat selection

1. Lean Pork - 0.75 kg
(1.65 lb)
2. Fat pork, 80/20 - 0.75 kg
(1.65 kg)
3. Liver - pork, beef or
lamb (not  salted) -1.25 kg (2.75 lb)
4. Fat pieces (not
salted) 2.0 kg (4.4lb)
5. Fatback - slab (not
salted)-0.25 kg (0.55lb)
Note: #1 lean pork can be replaced
with veal, # 2 fat pork, up to  ⅓ of fat pork
(0.25 kg) can be replaced with 0.25 kg of brains.
 
Meat total : 5 kg (11 lb)
 

salt
pepper

marjoram
onion (raw)
raw onion can be replaced with onion powder

100 g
    5 g  
 2 g
125 g
 
 
 
 
18 g

3.5oz
0.18oz
0.1 oz
4.4 oz
 
 
 
 
0.63 oz

5 Tbs.
2 tsp.
1 tsp.
     
2 Tbs.


ingredients


 2.
curing
There is no curing. Soak liver under
running tap water for about 1 hr, then trim out the gristle,
sinew, blood clots and cut the liver into plasters. Place the
liver in a pot with 194 F ( 90 C ) water and poach for 8 - 10
min . Keep on stirring water. Then dice slab of fatback pork fat into
¼ pieces and
poached the same way as the liver. After poaching, rinse and
cool both liver and the fat in cold water for 5 min. Spread out
so they will drain.


 3.
grinding
Grind liver liver twice with a 2 mm plate (
⅛") until you achieve paste
consistency, then add salt and remaining ingredients including
all meats except fat pieces that were cut into ¼
cubes (they are not going to be ground). Grind everything
again with a 2 mm (⅛") plate.


 4.
mixing
Now add
¼" cubes of fat into the mixture
and mix everything well together.


 5.
stuffing
Stuff not too hard into 38 - 42 mm diameter hog
casings, about 15" long, leaving 3 - 4" of empty casing  on
each end. Tie sausage into a ring.


 6.
drying
None


 7.
smoking
Optional - after poaching. See # 8
"cooling" below.


 8.
cooking
Place sausages into boiling water but poach at
176 - 185 F (80 - 85 C) until an internal temperature of 158 -
158 F (68 - 70 C) is reached.


 9.
cooling
Shower with cold water for 10 min. then hang and
cool down to an inernal temperature below 42 F (6 C). The
absolute min is 53 F (12 C). That could also be accomplished by
placing sausages in cold water and adding ice.Note :
After cooling sausages may be cold smoked ( below 70 F, 22 C)
for 5 - 6 hours and then cooled down again.


10.
storing
Refrigerator




 
 


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