Michigan State University Extension
Preserving Food Safely - 01600618
10/13/97

### 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.

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