Homemade Liver Sausage

Recipe by Chef Kevin J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
YIELD: 40 paties
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement