Liver Sausage
From Use and preparation of food, 1919
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 131. The excerpt below is the record exactly as published.
meat and skin from heads, feet, and tails about equal in weight to the amount of livers. Scald the livers 10 to 15 minutes in boiling water ; cook the other meats thoroughly. Season well with salt, pepper, and other spices if desired. Add 5 pounds of red dog flour to 100 pounds of the meat; moisten well with the liquor
Cook this with the app: pantry check, scaling, and the assistant.