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Yet another organ sausage

Discussion in 'Nose to Tail' started by atomicsmoke, Mar 10, 2018.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Ingredients are: cooked organs, sauteed onion (used lard) fried backfat or belly , rice (arborio - cooked aldente) spices.

    Grind organs thru the large plate, onion/fat thru the small plate. Mix these with rice and spices (nutmeg, allspice and pepper in mine). Add warm lard if too dry. Stuff and put in water bath to cook the casings.

    Eat cold or roast in the oven for a crunchy casing.
  2. indaswamp

    indaswamp Master of the Pit OTBS Member

    I like deer heart braised down in an onion gravy over rice. Or we just clean it up, cut the valves out and add it to the sausage pile.
  3. archeryrob

    archeryrob Smoking Fanatic

    You have to cook the liver, before grinding it?

    Inda, my wife might not like it, but I'll eat it. :D

    I have 3.45 pound deer heart and liver frozen.
    1.66 pounds of ground deer meat (frozen that way as 3 equal 5# to make Summer Sausage)
    2# of pork fat (getting tomorrow $.50 a pound at the butcher)
    That will give me 7.11# @ 34% fat

    I can add 3# of pork butt to it to thin the deer liver taste and that would give me 10.11# @ 34% fat
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    All ingredients are cooked before stuffing. Meat beside organs works well especially if you want to make it "milder".
  5. indaswamp

    indaswamp Master of the Pit OTBS Member

    Yea, I've had it. Though I did not cook it. Some of the old gentlemen @ my grandfather's hunting club made deer liver and onion gravy with fresh liver after a kill. Too strong for my tastes. Might be OK if you cut it with meat though.
  6. archeryrob

    archeryrob Smoking Fanatic

    Maybe I'll add the 3# of pork butt and grind it.

    I'm not cooking the heart, or ground meat. I would assume cooking the liver would drive the blood out of it. maybe changing flavor there.
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    If you dont cook all ingredients you have to treat it like fresh sausage. The one i made was not.
  8. yes, this is similar to what my granpa used to make only he chopped organs and no grinding... meal would go on plate like this: oven or pan roasted sausage spread over bead of cooked and choped potato and hard boiled eggs with fresh red onion and warm crusty bread.... very simple but very tasty....