Here is a CANT MISS Liver Sausage, (Farmers Style Rings) been in our family for about a hundred year. The Pearl Of Barley realy adds to the nice texture and keeps the sausage from being greasy.
Use Headmeat, heart, tongue,liver,and Boston Butts. The amount depends on how much sausage you want to end up with, lets say 25 pounds, weigh out the heart, tongue, headmeat,hocks, and add Boston Butts to equal the amount of sausage you want.
Cut all things into pieces, about the size of a baseball. Cook all the meat together with cloves, allspice, salt, pepper, onion, and bay leaf.
Cook together until real tender. Remove meat and cool in refrigerator, save and cool liquid and the next morning scrape fat off liquid and discard.
Cook a box of Pearl Of Barley according to directions on box, and rinse with cold water
Grind meat with a small amount of raw onion, meat doesnt need to be ground super fine, once through is sufficient
Mix ground meat the reserved juices from cooked meat and the Pearl of Barley.
Do a taste test to determine if you want to add more salt, pepper or whatever turns your crank
If you like the taste, stuff into ring casings, keep rings small as it goes a long way.
Submerse Casings into boiling water a few at a time to kind of "cook" or set the casings, dont boil too long or they will burst.
Cool down well and then wrap in freezing paper or however you usually freeze sausage.
A great way to enjoy this is baking in the oven until casing gets nice and crisp or even microwave a ring until it bursts open.
Remember the sausage is stuffed with all cooked meats so dont overcook it.
Its an old world recipe that if you like Liver sausage, you will make again and again.
Sorry about not having exact seasoning measurements, but us your own judgement. On salt dont go too wild to start, you can always add more before stuffing.