Question About Liver sausage

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Question About Liver sausage

Post by Elad690 » Wed May 29, 2013 20:31

Hi all,
First of all great site!!!
I'm new in the sausages making business so i
have a question regarding liver sausage, all liver recipes
Ask for double poaching, before grinding and after stuffing and
then it's ready to eat, if i want to B.B.Q the
Sausage do I need the skip both poaching steps, only
one of them or either one?
Last edited by Elad690 on Sat Jun 15, 2013 21:45, edited 2 times in total.
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Post by ssorllih » Wed May 29, 2013 21:37

The recipes are for making the sausage. The first poach is to cook the liver for grinding. Then, after stuffing you poach to bind all of the ingredients. Some liver sausage is stuffed into cotton cloth tubes.
Ross- tightwad home cook
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Dave Zac
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Post by Dave Zac » Wed May 29, 2013 23:04

I poach, grind, stuff, poach and then grill over fairly low heat to reheat for supper. Delicious every time.
Big Guy
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Post by Big Guy » Wed May 29, 2013 23:27

add a run through the smoker too. For a real treat :mrgreen:
Col. Big Guy
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Post by Chuckwagon » Fri May 31, 2013 10:13

Well put gentlemen. In any liver sausage, the initial (prep) cooking is imperative because of the blood - especially with pork liver. After any possible trichinae spp. are destroyed, the sausage may be further processed.

Best Wishes,
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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