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LIVER SAUSAGE.. Some commercial formulas

Posted By: Joe Ames
Date: Thursday, May 18, 2000 at 9:17 a.m.


Liver Sausage and Braunschweiger

These are emulsion-type sausages that are usually water-cooked; in the case of braunschweiger, the cooked product may be lightly smoked at the end of the cook cycle. In some instances, smoked bacon is used in the product to produce a smoked flavor. Some producers call their top-grade product braunschweiger and their economy grade liver sausage.

LIVER SAUSAGE

Formulation No. 1
Amount.... .Ingredients
lb....oz
50 - 0..........pork livers
50 - 00.........pork jowls
02 - 8..........salt
00 - 4..........ground white pepper
00 - 1..........coriander
00 - 1..........nutmeg
00 - 0.5.......sodium nitrate
00 - 0.25.....sodium nitrite

Formulation No. 2
Amount.... .Ingredients
50 - 00........pork livers
40 - 00........regular pork trimmings
10 - 00........veal trimmings
05 - 00........fresh onions
03 - 8..........milk powder
02 - 8..........salt
00 - 4..........white pepper
00 - 0.5.......sodium nitrate
00 - 0.25.....sodium nitrite

Formulation No. 3
Amount.... .Ingredients
50 - 00........pork livers
30 - 00........jowls
15 - 00........veal trimmings
05 - 00........bacon ends
03 - 8..........milk powder
02 - 8..........salt
00 - 8..........dry onion flakes (toasted)
00 - 4..........white pepper
00 - 2..........monosodium glutamate
00 - 0.5.......sodium nitrate
00 - 0.25.....sodium nitrite

Formulation No. 4
Amount.......Ingredients
35 - 00.......pork livers
25 - 00.......cooked tripe
15 - 00.......cooked pork skins
15 - 00.......sweet pickled ham fat
10 - 00.......pork jowls
03 - 8.........dry skim-milk
02 - 8.........salt
00 - 4.........white pepper
00 - 1.........ground clove
00 - 0.5......sodium nitrate
00 - 0.25....sodium nitrite

Instructions.
For all the above formulas, grind the jowls or pork trimmings through a 1/2 inch plate. Grind tripe and pork skins through an 1/8 inch plate. Chop livers and other meat ingredients together with the spices, cure, salt, and dry skim-milk. Chop all ingredients to a paste or use the chopper as a mixer for several passes and then run the emulsion through the fine plate of an emulsifier. Stuff tightly into No. 3 by 32 inch moistureproof fibrous casings using a large horn, usually 1-inch diameter, with a line pressure of 35 to 70 psi. Place the sausage in a 165F water tank for 1 1/2 hours. Chill rapidly, preferably in a tank or truck with slush ice.

Note.
Adjust inventories of raw materials so that at least 50% of the livers are fresh. When only frozen livers are used, it is well to use some fresh trimmings. Fresh livers usually result in more stable emulsions than frozen livers.
The internal temperature of liver sausage should be between 150 and 152F. Higher temperatures may produce a bitter flavor in the finished sausage. Lower temperatures may not give the desired shelf-life.
Gray-colored liver sausage can be achieved by leaving the nitrite out of the sausage.

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