Liver sausage is best made from livers of pork, veal, beef & poultry















       

Home








Sausage
Recipes




 

Liver Sausage
(Kiszka
WÄ…trobiana) is a traditional liver sausage, made the same way for centuries.
Best liver sausages are made from livers of young animals such as pork or veal.
Up to 25% of beef can be added as it is tougher and will darken liver sausage.
Poultry such as goose, duck or turkey will make a fine liver sausage but chicken
liver is not the best choice. Rabbit liver is fine. The
word "kiszka" means casing formed into a ring, and "wÄ…trobiana"
comes from the word "liver".

 



 1.
meat selection

1. Liver-pork, beef or
lamb (not salted)
1.50 kg (3.3 lb)
2. Brains, tongues,
hearts, kidneys (not salted) 0.50 kg (1.1 lb)
3. Lungs, beef or lamb
tripe, stomachs, cooked meat from beef, lamb or veal heads or
remaining meat from boiled bones, pork Grade IV (trimmings,
fresh scraps and boned meat) 1.50 kg (3.3 lb), not cured.
4. Fat pieces for example
jowls (not
salted) 1.50 kg (3.3 lb)
Grade IV pork can be replaced
partly or entirely with hearts and brains. Weight of the lamb
parts or brains should not exceed 0.25 kg (0.55 lb). Those parts
can be salted but that have to be taken under consideration when
adding salt.
Meat total : 5 kg (11 lb)
 


salt


110 g
   


3.8oz


5 Tbs.




pepper

2.8

0.10oz

1 tsp.



marjoram

 5 g

0.17 oz

3 tsp.



onion (raw)

100 g

3.5 oz

 


ingredients

raw onion can be replaced with onion powder

15 g

0.52 oz

2 ¼ Tbs.




optional:
allspice 

 1 g

0.03 oz

⅓ tsp


 2.
curing
There is no curing. Wash in water uncured
and unsalted meat. If some parts were salted, soak them in
running cold water for 2- 3 hours.With the exception of liver
and brains, all other meats are boiled in small amount of water
: kidneys and lungs at 176 - 185 F (80 - 85 C) and all other
meats (except fat) at 203 F (95 C) until soft. Poach fat and
jowls at 185 F (85 C) until semi-soft. Poach liver at 167 F (75
C) for 8 - 10 min. After cooking remove tough pieces from lungs
and separate meat from heads. Drain meats and leave to cool
down. Save meat stock that is left over from cooking meats.
   


 3.
grinding
Grind liver twice with a 2 mm plate (
⅛") until you achieve paste
consistency, then add salt and remaining ingredients including
all meats except the fat that you grind last.  Grind
other  meats  twice a 2 mm (⅛") plate. 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.


 4.
mixing
see grinding above


 5.
stuffing
Stuff not too hard 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. Tie both ends with butcher's twine and make            
4" (10 - 12 cm  loop for hanging.


 6.
drying
none


 7.
smoking
optional. See note 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. The required time is about 50 - 90
minutes.


 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. Some instructions
allow 60 min smoking until sausage develops golden color.


10.
storing
Refrigerator


 
notes
To substitute dry onion flakes for raw onion,
use ratio of 1 kg raw onion = 150 g of dry onion.
Marjoram is an optional choice, too. The final weight of
the sausage will vary between 95 - 100% of the green weight
(original weight of the meat used). 




 
 


Copyright © 2005 wedlinydomowe.com All rights reserved
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 




geovisit();