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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