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MSGID: 35524.fidonet_cooking@1:105/500 2dda9718
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farmer Style Liver Sausage
 Categories: Sausages
      Yield: 10 Pounds
 
      2 ts Prague powder #1; level
      7 tb Salt
      4 tb Powdered dextrose
      2 c  Soy protein concentrate or
           - non-fat dry milk
      5 tb Onion powder
      1 tb Ground white pepper
      1 ts Marjoram
    1/4 ts Ground cloves
    1/4 ts Ground ginger
  3 1/2 lb Pork livers
  3 1/2 lb Pork snouts
      3 lb Beef tripe
 
  Grinding:
  
  The pork livers have to be scalded in hot water until the thin ends
  curl up. The pork snouts should be cooked at least 1 hour. If the
  tripe has not been cooked previously, also cook the tripe for 1 hour.
  After all the meat has cooled properly, grind it all through a 1/8"
  grinder plate. You will find that after cooking all the meat there
  will be shrinkage, so add enough stock to bring the contents back up
  to green weight.
  
  Remove to stuffer and use artificial casings, beef middles, lined
  sewed hog bungs, or prime hog bungs.
  
  Cooking:
  
  Cook in 160 to 165?F water until the internal temperature of 152?F
  is reached. This will require from 1 to 1-1/2 hours. After cooking,
  place in ice filled tub for quick chilling.
  
  Keep adding ice to the water if needed. Chill as rapidly as possible,
  which will require about 45 minutes, and put product in cooler.
  Product may be wiped with cloth prior to removal to cooler, or
  sprayed with 180?F hot water.
  
  Liver sausage also may be smoked, using smoking instructions for
  braunschweiger.
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
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