I have never tried these. I have a
sausage cookbook.
LIVER SAUSAGE
1 1/2 pds. boneless pork shoulder
1/2 pd. pork or calf liver
8 cups water
1 1/2 teaspoons dried sage
1/2 teaspoon ground allspice
pinch cayenne pepper
1 tablespoon salt
1/2 teaspoon black pepper
Cut pork into two-inch cubes. Place
in a 4 quart pot and cover with the
water. Bring to a summer and reduce
heat to medium. Cook for about one
hour or until tender. Cut liver into
one inch strips. Add to the pot with
the pork and cook for 30 minutes or
until the liver is tender.
Drain meats and reserve broth. Cut
meats into 1/2 inch cubes and chop
in a food processor to a medium fine
grind. Strain reserved cooking broth
through a fine strainer or cheesecloth.
Add one cup broth to the meats and
grind again.
Add the meats with broth mixture and
remaining ingredients and blend
thoroughly. Put into casings and
twist off.
Immediately put sausage into a deep
pot and add water to cover. Bring water
to just under a boil. Reduce heat
and simmer sausages for 30 minutes
or until they float to the surface.
Drain sausages then plunge into cold
water to stop cooking. When cool,
refrigerate,uncovered on a rack to
dry slightly for 12 hours. Refrigerate,
covered, for up to one week longer
or freeze for later use.