Haga usted mismo la salchicha de hígado: ¡maravillosa, picante, simplemente deliciosa!
Homemade liver sausage fine coarse in a glass / casing.
Ingredients:
750g fat pork belly
250g pork shoulder
200-250 g pork liver
5 steams that I have cooked with
10 g coarse French sea salt
10 g pickling salt
1 bay leaf
2.5 onions 3 – 4 g white pepper
1- 1.5 g garlic powder
3.5 grams of marjoram
0.5 g allspice
2g nutmeg
1g basil
2 tablespoons lard for the onions
Take just enough water to cover the meat well and simmer, adding 10g of table salt and 1 bay leaf.
When the belly is done, it is very thinly freed from the rind.
Cut the belly and the remaining meat and everything else into mincer-sized pieces.
Take the pot off the stove and simmer the liver in the boiling water for about a minute.
Thread half of the belly and liver through the 2mm wheel, thread the other half through the 8mm wheel.
The total amount is now weighed and the amount of spices added.
I add a little less salt and first taste the porridge while adding the cooking water and everything is mixed very thoroughly until a viscous porridge is formed.
Skim off the top of the cooking water so you can catch the fat.
Fill the glasses only ¾ full and simmer at about 95 degrees for almost two hours.
Boil the sausages at 75-85 degrees for one minute per mm of casing diameter.
Rinse the sausages in cold water and leave them to rest for a day. You can smoke them if you want.
The liver sausage develops its full flavor after two days. Bon appetit your Marios