Liver Sausage I

Ingredients

• liver
• black pepper
• red pepper
• sage
• salt

Method

1. 1

   Boil liver until done, chop, season, and pack into casings or muslin bags.

2. 2

   Hang to dry and smoke with sassafras chips.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 207. The excerpt below is the record exactly as published.

Liver Sausage I Boil liver till done, chop, season with black and red pepper, sage and salt, and pack in caoinss or long narrow muslin bags, and hang up to dry. Smoke with sassafras chips. — [No Name. Liver Sausage II Boil the liver and heart until tender. Chop very fine, sea- son to taste with salt and pepper. Add some clean currants, if liked, mix well, and fill into casings. Should be fried brown and served hot. — [Mrs. G. L., N. Y. Liver Sausage III Boil a pig's liver 10 minutes, then grind or chop fine and add twice as much cooked lean pork, and ^ lb fresh bacon, also ground or chopped. Season to taste with salt and ground pepper, cloves and nutmeg. Fill into casings, leaving about 2 inches space in each sausage unfilled, as the liver swells. Boil the sausages % hour in salted water, then put them in cold water 10 minutes, after which they may be smoked or hung in a cool place to dry. — [Mrs. J. P. D., Neb. Kidney, Heart and Liver Sausage Split the kidneys and soak them in strong salt water, changing the water several times, then wash thoroughly and put them in a large kettle with the heart and liver, bits of pork rind, and scraps of lean pork. Cover with water and boil until tender. The liver must be lifted out after boiling 10 or 15 minutes, as it does not require such long boiling as the rest. When the meat is all tender run through a sau- sage grinder, season with salt, pepper and a little thyme, pack into crocks, and set the crocks on the back of the range until they are hot. This helps to pack the meat more solidly. Cover with melted lard and set away in a cool place. — [Mrs. E. S., 111. Mixed Sausage This can be made of almost any proportion of beef and pork one has when both are killed at once, but is nice made in the proportions of 2 lbs lean pork, 1 lb lean beef, and 1 lb fat pork. This should be ground and seasoned the same as pork sausage, and kept in the same way, in casings, or jars with lard run over. It is better to use several small jars than one large one. — [Farmer's Wife, Col. FOUR SAUSAGE RECIPES 303 Bologna Sausage I Chop very fine 6 lbs lean beef, 1 lb salt pork, 3 lbs lean fresh pork and 1 lb beef suet. Mix well, then add 1 oz ground white pepper, 1 teasp ground mace, 3 ozs salt, M: teasp cay- enne pepper, and 1 large onion, chopped very fine. Mix well then fill into casings, or muslin bags. Make a strong brine that will float an egs, Put the sausage in this, and let remain 2 weeks, turning and skimming every day. At the end of the first week, throw away old brine, and put the sausage in a new brine for the second week, then take out, drain and smoke for a week. After smoking, rub over the outside thoroughly with melted lard, and if you wish to keep the sausage for any length of time, sprinkle outside liberally with pepper, after rubbing with lard. Hang in a cool, dry and dark place. — [Mrs. F. E- A., Wash. Bologna Sausage II Chop or grind very fine 5 0 lbs beef, add 3 lbs sugar, 8 ozs pepper, 2i^ ozs saltpeter and 2^/^ pts salt. Mix the dry ingredients thoroughly, then mix thoroughly with the meat and fill into casings or thin muslin bags about 4 inches wide and 12 inches long. Do not put these sausages into brine, but smoke them until thoroughly dry. — [Mrs. C, no address. Bologna Sausage III Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat. After trimming and cutting, weigh the pork and add ^4 its weight of lean beef. Chop or grind fine and then season with 2i/^ lbs salt and 10 ozs ground pepper for each 100 lbs ground meat. A little sage or thyme may also/ be added, if liked. Mix thoroughly and let stand in a cool place about 24 hours, after which fill into casings and fry down in hot lard. Put into crocks and cover with hot lard, and store in a cool place. — [Mrs. E. S., 111. Bologna Sausage IV Add 1 lb fat pork or fat bacon to each 10 lbs lean beef, and grind fine. Season with 1 oz black pepper

Cook this with the app: pantry check, scaling, and the assistant.