Hi All -
I tried a couple new recipes yesterday for sausages. Hawaiin Linguisa which is a sweeter version of Portugese Sausage with bit of soy sause and pineapple juice and Liverwurst.
The liverwurst came out good but it's a real PITA! I haven't smoked it yet. The process requires three grindings with a fine blade the liver keep clogging up the blades with stringy stuff. Never noticed liver was so fiberous! After the grindings and spices it has to be boiled for 3 hours. As always I started with a bsic recipe and tweeked it a bit. I thought istead of pork fat I'd add bacon whicj really tasted good in the sausage!
Took me all day to make the sausage no smoking got done yesterday! Maybe tomorrow after work.
The 1st picture is of the first gride of the liverwurst meats
The 2nd picture is after spices and onion were added by hane
The 3rd picture is the final grind efore packing and boiling
The 4th picture is the liverwurst after the boil
The 5th picture is the Hawaiin Linguisa
Here's the pictures:
I tried a couple new recipes yesterday for sausages. Hawaiin Linguisa which is a sweeter version of Portugese Sausage with bit of soy sause and pineapple juice and Liverwurst.
The liverwurst came out good but it's a real PITA! I haven't smoked it yet. The process requires three grindings with a fine blade the liver keep clogging up the blades with stringy stuff. Never noticed liver was so fiberous! After the grindings and spices it has to be boiled for 3 hours. As always I started with a bsic recipe and tweeked it a bit. I thought istead of pork fat I'd add bacon whicj really tasted good in the sausage!
Took me all day to make the sausage no smoking got done yesterday! Maybe tomorrow after work.
The 1st picture is of the first gride of the liverwurst meats
The 2nd picture is after spices and onion were added by hane
The 3rd picture is the final grind efore packing and boiling
The 4th picture is the liverwurst after the boil
The 5th picture is the Hawaiin Linguisa
Here's the pictures: