White liver sausage exhibits much lighter color than other sausages












       

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White liver
sausage exhibits much lighter color than other sausages
due to the careful selection of meats.
 


 




Materials

pork livers,                                                                                  30%
veal,                                                                                           
10%
pork trimmings,                                                                           
30%
pork jowls, pork picnic, pig's feet,
skins   * (see note below)       
20%   
beef tripe, cooked                                                                       
10%
 


1.5 kg (3.3 lb)
0.5 kg (1.1 lb)
1.5 kg (3.3 lb)
1.0 kg (2.2 lb)
0.5 kg (1.1 lb)



Ingredients

salt, 2.0%
white pepper
sugar
coriander
cardamom
nutmeg,
cinnamon, ground
onion powder,
 



100 g (5-1/2 Tbsp)
12.5 g (5 tsp)
10.0 g (2 tsp)
10 g (5 tsp)
10 g (5 tsp)
10.0 g (1-1/2 Tbsp)
10 g (4 tsp)
12.5 g (5 tsp)
 



Instructions


1. Cut blood veins
out of livers and place them in cold water until all traces of blood
are removed. Poach livers at 167º
F (75º C) for 8 - 10 min. Scald
veal liver with hot water.
2. Cook other meats
at 100º C (212º
F). Cook beef tripe in hot water (1-2 hours) until soft. Cook pork
skins (if used) until soft. Cook pork trimmings, picnic leg and feet
meat for 30 minutes (save this stock).  
2. Be sure all meats
are cold. Grind all meats through 2 mm plate (
⅛"). Refreeze and grind again. Grind liver twice with a 2 mm plate (
⅛") until you achieve paste
consistency, then add salt and remaining ingredients including
all meats. Meats can be ground only once, then emulsified in a
food processor (add 10%, 0.5 kg of the stock).

3. Mix
everything together, add 10 % meat stock in relation to the meat
total weight 1.1 lb   (0.5 kg ) and grind again
through 2 mm plate. We are trying to chop meats very finely,
without the use of the bowl cutter. This is the reason for
grinding meats three times. Don't add stock if meats were
emulsified (stock has been added during this step).
4. Stuff loosely into 38 - 42 mm diameter hog casings, make straight links about
10 - 14" long. You can use natural beef casings or beef middles up
to 3" (8 cm) in diameter.
5. Place sausages into boiling water but poach at
176 - 185º F (80 - 85º C) until an internal temperature of 158 -
158º F (68 - 70º C) is reached. The required time is about 50 - 90
minutes.
6. Shower with cold water for 10 min. then hang and
cool down to an internal temperature below 42º F (6º C). The
absolute minimum is 53 Fº (12º
 C). That could also be accomplished by
placing sausages in cold water and adding ice.
7. Store in
refrigerator.
 



Notes

* - these meat cuts
contain a lot of collagen which helps to bind all ingredients.
Replacing pork livers with veal livers  will make sausage even
lighter but it is expensive.
Beef tripe is very white and  helps to lighten up the
sausage.



 
Page added on October 6, 2008.


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