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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