California Farm Liver Sausage Recipe by Hobby Horseman
Cooking Instructions Cook 1 hr, hot water bath 2 1/2 hours 1 Bring crushed garlic, sea salt and crushed bay leaves to rolling boil in 10 cups water. Add pork fat, cook 5 minutes, remove from mixture. Add pork meat and rind, boil 60 minutes, remove from mixture. Cool in seperate bowls in fridge. Glaze chopped onions in butter or lard. Cool. 2 Grind bacon fat, rind, pork meat coarse in meat grinder or food processor. Grind fresh liver with salt on coarse, add ground meat, onion in butter or lard, bacon fat, and add up to two cups of red wine. Taste the ground mix, add spices to your liking. Make a ball of a handful of mix, should be sticky but not dripping wet. Stuff 1/2 pound of mix per hog casing, (my stuffer holds half a pound per filling) tie ends with double knots. 3 Bathe 1 hour in warm water in dutch oven in main oven. Not above 175F degrees. Cool and dry. Freeze individually wrapped in paper bags. Keep refrigerated when Serving. Enjoy. 1 Bring crushed garlic, sea salt and crushed bay leaves to rolling boil in 10 cups water. Add pork fat, cook 5 minutes, remove from mixture. Add pork meat and rind, boil 60 minutes, remove from mixture. Cool in seperate bowls in fridge. Glaze chopped onions in butter or lard. Cool. 1 Bring crushed garlic, sea salt and crushed bay leaves to rolling boil in 10 cups water. Add pork fat, cook 5 minutes, remove from mixture. Add pork meat and rind, boil 60 minutes, remove from mixture. Cool in seperate bowls in fridge. Glaze chopped onions in butter or lard. Cool. 2 Grind bacon fat, rind, pork meat coarse in meat grinder or food processor. Grind fresh liver with salt on coarse, add ground meat, onion in butter or lard, bacon fat, and add up to two cups of red wine. Taste the ground mix, add spices to your liking. Make a ball of a handful of mix, should be sticky but not dripping wet. Stuff 1/2 pound of mix per hog casing, (my stuffer holds half a pound per filling) tie ends with double knots. 2 Grind bacon fat, rind, pork meat coarse in meat grinder or food processor. Grind fresh liver with salt on coarse, add ground meat, onion in butter or lard, bacon fat, and add up to two cups of red wine. Taste the ground mix, add spices to your liking. Make a ball of a handful of mix, should be sticky but not dripping wet. Stuff 1/2 pound of mix per hog casing, (my stuffer holds half a pound per filling) tie ends with double knots. 3 Bathe 1 hour in warm water in dutch oven in main oven. Not above 175F degrees. Cool and dry. Freeze individually wrapped in paper bags. Keep refrigerated when Serving. Enjoy. 3 Bathe 1 hour in warm water in dutch oven in main oven. Not above 175F degrees. Cool and dry. Freeze individually wrapped in paper bags. Keep refrigerated when Serving. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mac n cheese Quick & Easy Chicken & Rice Casserole Paneer Frankie Garlic butter cheese sticks Mini tacos nachos Mac n cheese Quick & Easy Chicken & Rice Casserole Paneer Frankie Garlic butter cheese sticks Mini tacos nachos Garlic butter cheese sticks Mini tacos nachos Mac n cheese Makai na vada Smoked Chicken Sausage on Spiced Rice Kheer Macaroni Casserole Sooji Halwa Dates Dryfruit Roll QUICK, SHRIMP & MUSHROOM SALAD Garlic butter cheese sticks Mini tacos nachos Mac n cheese Makai na vada Smoked Chicken Sausage on Spiced Rice Kheer Macaroni Casserole Sooji Halwa Dates Dryfruit Roll QUICK, SHRIMP & MUSHROOM SALAD