Homemade Liver Sausage Food
HOMEMADE LIVER SAUSAGE
Make and share this Homemade Liver Sausage recipe from Food.com.
Provided by Chef Kevin J
Categories Breakfast
Time 4h
Yield 40 paties
Number Of Ingredients 7
Steps:
- Cook all meat separate to requirments.
- Save the juice from the pork & beef roast.
- Store pork and beef juice in fridge over night.
- The next day skim off white fat and despose of.
- Save juice.
- Grind all meat.
- Layer and put meat in kettle or large cooking pot as you grind.
- Grind up half med onion and ad to ground meat.
- Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK).
- Stir in beef & pork juice.
- Moisten meat mixture with 1/3 cups of water.
- Urban tells us: make it mushy.
- Thicken it with the buckwheat flour.
- add sage 2-4 tbl spoon full.
- add salt and pepper to taste.
- Aunt May reminds us : cook till mixture starts to pull away from kettle sides.
- make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.
Nutrition Facts : Calories 258.9, Fat 13.2, SaturatedFat 5, Cholesterol 134.8, Sodium 69.9, Carbohydrate 5.4, Fiber 0.7, Sugar 0.2, Protein 28.3
LIVER SAUSAGE
Make liver sausage from scratch.
Provided by Stephanie Manley
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Stuff seasoned, well-mixed sausage in beef casing and simmer in water until it floats, and this generally takes about 10 to 30 minutes. After cooking, plunge the sausage into cold water, chill for at least 30 minutes, and hang up to drain. If the meat has cooked too much it will destroy the "live" texture of the finished sausage.
Nutrition Facts : Calories 71 kcal, Carbohydrate 16 g, Protein 2 g, Fat 1 g, Sodium 35168 mg, Fiber 7 g, ServingSize 1 serving
GERMAN HOMEMADE LEBERWURST LIVERWURST
Make and share this GERMAN HOMEMADE LEBERWURST Liverwurst recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat in small pieces.
- Combine with liver, onion, salt, and pepper.
- Simmer 40 minutes.
- Add herbs; stir.
- Grind all coarsely.
- Stuff into casings and tie.
- Cover with water; bring to a boil and boil 6 minutes.
- Serves 6 or more.
- Luchow's German Cookbook.
Nutrition Facts : Calories 1041.3, Fat 91.2, SaturatedFat 32.9, Cholesterol 478.1, Sodium 754.6, Carbohydrate 6.8, Fiber 0.6, Sugar 1.6, Protein 45.3
EASY LIVER PATE
This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers.
Provided by DANI706
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.
Nutrition Facts : Calories 80 calories, Carbohydrate 1.1 g, Cholesterol 39.3 mg, Fat 7.1 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 241.8 mg, Sugar 0.2 g
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- Cut the meat and fat into pieces. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
- Put the pieces of meat and the back fat in a sealable plastic bag or vacuum them. Note: If you vacuum the meat pieces / put them in a plastic bag and cook them sous vide, you will not lose any water while cooking. This way, you do not need any additional broth later as the whole broth and fat is preserved in the bag. If you want to cook your meat without the Sous Vide method you can cook it in water. You need to weigh the meat before and after the cooking process. The lost weight needs to be added back into the sausage mixture. This way you re-add the amount of broth that you lost while cooking.
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