Homemade Sausage Making

HELLO ALL,

I just got from a 425 lb pig offals; heart , kidneys, tongue and a huge liver.
I am a newbie and need recipes on what to do with them. I saw the liver sausage recipe but there is insufficient info for me to make it; time - temp etc.
Cured liver?? Anything liver, anything offal.
Thanks Doug

You can find a whole bunch of wonderful recipes here...including several for liver.

http://www.wedlinydomowe.com/sausage-recipes/all

Good luck...liver sausages are one of my favorites. I've used these recipes and experimented with adding all your organ meats rather than just liver. I've found the key is to use enough fat or you will be way too dry.

Dave Zac wrote:Good luck...liver sausages are one of my favorites. I've used these recipes and experimented with adding all your organ meats rather than just liver. I've found the key is to use enough fat or you will be way too dry.

From Dave's link I recommend the Economy Liver Sausage , it's very easy to prepare and uses most of the offal. Also very tasty!

Hello Bubba

No Cure??

Thanks -- Doug

Hi Doug,

I did not use a cure when I made the sausage, because of the temperatures that they a heated to. (I don't know who the Author of the recipe is)

Then I read back to other recipes for Liver Sausage to compare, have a look at this Liver Sausage with Onions recipe, it also does not call for a cure.

I read recently several liver sausage recipes and the use of cure was mentioned as optional and suggested it if you desired the more pink/red color tone that it imparts.