Recipe: re: Liver Sausage for Rob

Rob: If you read carefully the recipe it mentions that the different meats should be previously boiled. Then everything should be processed & the binding element is the rice with the grease from the meats. I think this is kind of a hamburguer or crab cake, that should be prepared & then grilled, baked or fried. (but I am not certain because the recipe did not included any further instructions).

Personally I had never tried the recipe but there is also another one known as Cabeza de Vaca (in the Caribbean region) that is binded by the gelatinous ingredient that comes from the bones (marrow), but should be refrigerated using a heavy plate over it to solidify it & serve it as a slice of charcuterie.

Perhaps somebody else might add their impression.

Gladys/PR