California Farm Liver Sausage

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, California Farm Liver Sausage. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

California Farm Liver Sausage is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. California Farm Liver Sausage is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from California Farm Liver Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Liver Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Liver Sausage is Family, all year, 20 halfpound liver sausages. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Liver Sausage estimated approx Cook 1 hr, hot water bath 2 1/2 hours.

To begin with this recipe, we have to first prepare a few ingredients. You can cook California Farm Liver Sausage using 19 ingredients and 3 steps. Here is how you cook that.

Easy Recipe, these sausages never burst because you warm the sausage in a 175F degree water bath in your oven, and precook 5 pounds pork shoulder and 1 pound of bacon fat and 1 pound of bacon rind to mix with fresh liver and stuff into delicious spreadable liver sausages. Every family makes their own spice and herb mix, ours is pungent. I recommend to cut my herb and spice quantities in half, mix and then add more to your own taste. Liverwurst Spread is served cold with mustard and pickles on bread and crackers for sandwiches and appetizers.

Ingredients and spices that need to be Get to make California Farm Liver Sausage:

1. 4 pounds pork liver sliced, deveined and cut in strips like thick bacon
2. 4 pounds lean pork shoulder, from 7 pound shoulder with tendons, bone removed (1 #), save bacon fat (1 #) and save bacon rind (1 #)
3. 1 pound pork rind
4. 1 pound fresh pork bacon
5. 2 chopped large red onions
6. 10 cups water
7. 2 cups red wine
8. Cup unsalted butter or lard
9. 10 crushed bay leaves
10. 10 crushed garlic cloves
11. 1 tsp seasalt per pound of liver, pork meat, rind, and porkfat
12. 2 Tbs marjoram
13. 2 Tbs ground green peppercorns
14. 2 Tbs nutmeg
15. 2 Tbs thyme
16. 2 Tbs allspice
17. Hog casings for 20 halfpound sausages (38 mm diameter)
18. Cost about $2 per pound
19. Equipment: meat grinder or food processor, sausage stuffer (amazon), twine to tie ends, paper bags

Instructions to make to make California Farm Liver Sausage

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.

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So that is going to wrap this up for this exceptional food Simple Way to Prepare Ultimate California Farm Liver Sausage. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!