Liver sausages

[salmonclubber]

ok this long weekend i decided to make some liver sausages with both good and bad results
the first was Braunschweiger it looked great and smelled great it even tasted great except it did not set up for some reason it just would not hold together and when you tried to slice it it would just squish out of the casing i used Len Poli's Recipe and have done this before with great results not sure what happened
i also made some Boudin after listen to you guys rave about it i decided to give it a try i really enjoyed this sausage it is pretty good stuff i used cajunsmoke 13 recipe i have never had anything like this before i also goofed up a bit on making this sausage i put the green onion and parsley into the pot with the other veggies when i boiled the liver and pork i still think it tasted great here is a pic of the boudin

[DDave]

it looked great and smelled great it even tasted great except it did not set up for some reason it just would not hold together and when you tried to slice it it would just squish out of the casing

Sounds EXACTLY like the kind Dad used to make. I always thought it was supposed to do that. We would kind of poach it then cut the casing open and put it on a plate with eggs.

MAN that stuff was good.

Dave

[Fishawn]

Looking GOOD Huey!.... It's on my to do list (The Boudin) someday here soon. Kinda like "free-forming" most of the time....

[Bassman]

Good looking sausage, Huey! Thanks for posting the pics.

[SmokinLee]

If it tastes good thats what matters. I really want to give the braunswager??? a try. I am not a fan of liver but love that stuff. Never had it in a caseing anyway, always just came in a plastic type tube. I looks awful good

[Whisky Fish]

Can't wait to start the sausage making. My mom Is a liver fan. If I can do a good link for her, that would be cool. I'll keep this link on hand.
Thanks.
For everyone, , , This stuff is really important. I plan on using it all someday and please keep posting. We are listening.

JT

[Bbqgoddess]

If it tastes good thats what matters. I really want to give the braunswager??? a try. I am not a fan of liver but love that stuff. Never had it in a caseing anyway, always just came in a plastic type tube. I looks awful good

Im with Lee all the way on this one, hate live but love braunswager.. gotta get that on the to do list asap! The boudin is right next to it, yours look sooo damn good! makes we want to run to wally world and pick up a few... YUM!!
Great job Huey, like usual!

[curious aardvark]

i also goofed up a bit on making this sausage i put the green onion and parsley into the pot with the other veggies when i boiled the liver and pork i still think it tasted great here is a pic of the boudin

Don't see that making any practical difference. Looks good anyway :-)

And as far as I know (or have ever had) all liver sausage is soft. Liver has no muscle fibre so won't bind or contract and stay firm :-)

You could arguably make a sausage 'with' liver.
20% liver to pork should give sufficient liver flavour but not enough to turn the sausage soft. I'm not keen on the liver taste - so I won't be making them anytime soon :-)

[smokeAN]

Salmon.... I may be wrong but it sounds like you made Pate.... when I make braunschweiger one difference between it and my pate recipie is how firm to cook it..... you could sell that for a couple bucks an ounce :) lol

[Richtee]

Salmon.... I may be wrong but it sounds like you made Pate.... when I make braunschweiger one difference between it and my pate recipie is how firm to cook it..... you could sell that for a couple bucks an ounce :) lol

A friend of mine just brought over some pate' the other day..I LOVE that stuff! And I think you are correct Smoke- they ARE pretty similar. Perhaps a longer, warmer smoke or a short simmer Huey.

[Kingudaroad]

Nice job on the boudin! It is a very tasty different and extremely filling sausage.