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I knew I had some pics of it. Thought I had some of the entire process but refer to the grinding photos in Taz's post and looks about the same. Minus the rice and veggies pretty close.
http://www.smoked-meat.com/forum/sho...131#post467131
Here is a liver sausage recipe that has been in the family at least 3 generations. it calls for a hog head but i use some misc trimmings instead kind of like Taz did.
If you want to use the hogs head like original recipe, you need to put in a canner and start boiling in water.
Trim heart and liver and cut in chunks, after head has boiled for an hour add liver and heart chunks and boil for one hour more.
Remove meat and refrigerate, also refrigerate broth left overnight. next day all the fat in liquid will have risen and solidified to top. Lift off and discard.
Grind the cooked meat through 3/16 grinder plate.
Per 6# of meat add:
3 tbl salt
3 tea pepper
1 tea minced garlic
2 quarts of the broth reserved
Stuff in pork casings and tie off in rings, put in boiling water for about a minute and then dip in ice water. Vac pak and freeze sausage rings.
Here is just before the boiling water and cooldown, this a cupla years ago.
Just out of the boil.
Here is a ring in the oven along with a link of polish.
And finished, sometimes depending if pork is a little more fatty will let it cook out more and have a crispier casing. This was petty lean stuff though.
Oh yeah...
http://www.smoked-meat.com/forum/sho...131#post467131
Here is a liver sausage recipe that has been in the family at least 3 generations. it calls for a hog head but i use some misc trimmings instead kind of like Taz did.
If you want to use the hogs head like original recipe, you need to put in a canner and start boiling in water.
Trim heart and liver and cut in chunks, after head has boiled for an hour add liver and heart chunks and boil for one hour more.
Remove meat and refrigerate, also refrigerate broth left overnight. next day all the fat in liquid will have risen and solidified to top. Lift off and discard.
Grind the cooked meat through 3/16 grinder plate.
Per 6# of meat add:
3 tbl salt
3 tea pepper
1 tea minced garlic
2 quarts of the broth reserved
Stuff in pork casings and tie off in rings, put in boiling water for about a minute and then dip in ice water. Vac pak and freeze sausage rings.
Here is just before the boiling water and cooldown, this a cupla years ago.
Just out of the boil.
Here is a ring in the oven along with a link of polish.
And finished, sometimes depending if pork is a little more fatty will let it cook out more and have a crispier casing. This was petty lean stuff though.
Oh yeah...
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