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?
Thanks,
Elad.
Question About Liver sausage
Question About Liver sausage
Last edited by Elad690 on Sat Jun 15, 2013 21:45, edited 2 times in total.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!