posted by Mona M 01-12-100 3:33 PM
Homemade Liver Sausage
15 lbs. Ground pork
l whole beef liver
1 beef tongue
1 pork heart
2 tablespoons of black pepper
4 tablespoons of sea salt
Casings for stuffing
Put the liver, tongue, and heart in the canner pressure cooker if you have one and cook at 12 lb. pressure for an half hour. If you don't have a canner and large kettle will do but must cook for several hours or until very tender.
While the meat is cooking now is the time to brown and cook the ground pork. This may take cooking part of it at a time as there is quite a bit of pork. After cooking put half in each of 2 dish pans. Keep all the grease from cooking the meat.
Now if the time is up on the canner let the pressure gauge go down on its own and when the arrow is completely down open up and take meat out and put in a large pan of cold water and pout the water into the pressure cooker along with the grease from the Ground pork.
After the meat has cooled enough, grind the liver, tongue (after peeling it) and the heart. Putting half of each in each of the dishpans. Mix up well and add the salt and pepper, half of each in each pan. Mix well and now is the time to taste it to see if you need more salt. Pour 1 small pan of the mixture in the canner into each dishpan. Keep this canner boiling and make sure there is enough water and grease in it...
Now is the time to put the casing on the sausage stuffer, put a little oil on it first. Now put the ground meat with broth in it thru the chopper with the sausage stuffer. Make the sausage about 9 inches long. Make sure to tie the ends with white carpet thread, several times and then tie together.
After this is done you will have to put the lengths of sausage in the canner that is at a full boil and boil for about 10 minutes.
Take out gently and hang on a broom handle with papers under it in a cool place like a shed or garage over nite and then if it is not cold enough take down and put in refrig. or freeze. This sausage will keep for about a month if kept cold.
Fry in a pan amount of oil until nice and brown.