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A Question about farmer style ring liver sausage

post #1 of 7
Thread Starter 

I really want to make some. I have had some years ago that a friend used to make with the recipe in Rytek's Book

The Question I have is,  the recipe calls for Hog snout. it is the one ingredient I cannot find locally. the locker where my buddy used to get them has

since closed. is there some other meat that I can use that would be close to the same thing?? hocks or feet?  or just pork butt? thought maybe someone here

may have done this already, and save me from too much experimenting

post #2 of 7
Thread Starter 

anyone?? Beuller ??


post #3 of 7
I would use feet in place of snout.
post #4 of 7

I have never made it myself, hell can't even get a pig liver here.

But, since no one has answered yet, i'll give ya my 2 cents. The snout has to be for just the collagen content, there's really not much meat on it, so like you said maybe hocks or just cook down feet or hocks, let it cool and add some Jello?...not sure, just thinking out loud here with my fingers


Edit: I guess i type to slow Digging beat me to it


post #5 of 7

Well if your interested this is my recipe I use. I think its very good and your welcome to try. To days pigs have intestinal problems that cause the livers to go bad. So they get very few good ones. Those are pretty high and most place want you to sigh a health waver. So I went with young calf liver. It works very well and cant tell the difference.



Yield: 5 Pounds
2½ lb Pork liver, trim and cube
2½ lb Pork butt w/ fat, cubed
½ cups        Ice water
¼ cups            Dry milk powder
5 teaspoon Salt
1 tablespoon Sugar
2 tablespoon Finely minced onion
2 teaspoon Fine white pepper
1 teaspoon Crushed mustard seed
½ teaspoon Ground marjoram
¼ teaspoon Ground allspice
1       teaspoon         Cure #1
4 Feet medium hog casings Or collegen 40 mm
 If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.
Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth puree.
Dry at 120 degrees for one hour. then kick up to 180  till It is 160-165 degrees. Cool in cold water then let sit in fridge two days before using (if you can)
Pack the puree into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.
Remove baking dish from the pan of water and let pat cool in the dish. Refrigerate 1 to 2 days before using.
Makes 2 standard-size loaves or 1 large terrine. 
Grind liver and butt separately through the fine disk and then mix together. Combine with remaining ingredients, chill in freezer 30 minutes then regrind through the fine disk. Prepare casings, stuff and tie off into 6-8" lengths. Simmer in a 180-190 kettle of water for an hour. Remove from water, dry thoroughly and smoke at 150 for two hours.Done when it hits 160-165 degrees
Your Braunschweiger is ready. Good luck!
post #6 of 7

Never had snout, just a piece of info I found that may help dial in the taste.



The taste of pig snouts is similar to fatty pork or bacon. As for texture, pig snouts and lips have a rubbery, slightly crunchy taste

Read more: http://www.livestrong.com/article/488727-how-to-cook-pig-snouts-and-lips/#ixzz1nh3G4z00

post #7 of 7

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.

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