Yet another organ sausage

[atomicsmoke]

From pig organs: two liver, two hearts, 1 kidney, 2 tongues.

To move things faster i cooked the hearts and tongues in the pressure cooker. In the samw water but under normal pressure i cooked livers and kidneys.

Here they are chopped:

Meanwhile some onions (8) were sauteed in lard

Other ingredients: leaf fat cracklings

Pressure cooked skin, some from bacon

 

[ab canuck]

Never had anything like that yet, Interesting, I'll be watching this....

 

[piker]

Never had anything like that yet, Interesting, I'll be watching this....

Lean cracklings!!!!!

 

[atomicsmoke]

Besides salt and pepper i used nutmeg and all spice

Stuffed: large casing is with coarse cornmeal. Small casing with arborio rice

 

[Bearcarver]

Ah, Man---That's gonna be some Awesome Sausage!!!:)
Heart, Liver, and Kidney are some of my favorite Deer Parts!!!
And I love Beef Tongue too!!
Like.

Bear

 

[atomicsmoke]

Bear,

I can only offer Pig stuff....
One of the large sausages goes into the oven for supper on Tuesday (after some cold smoking tomorrow). If you leave Tue morning you can make it.

Some half decent Sauv blanc will be chilling.

 

[Bearcarver]

Bear,

I can only offer Pig stuff....
One of the large sausages goes into the oven for supper on Tuesday (after some cold smoking tomorrow). If you leave Tue morning you can make it.

Some half decent Sauv blanc will be chilling.

LOL---I wish!!
Anything more than 20 miles for me is too much any more.:(
Used to often drive 400 miles a day, working for my Son.

Bear

 

[chilerelleno]

Oh man... Your ruined some of the best parts of that oinker. :(

J/k... :D
While those are all great by themselves , those combined in sausages sounds divine.
Look forward to seeing them after smoking.

 

[atomicsmoke]

Oh man... Your ruined some of the best parts of that oinker. :(

Those are all great by themselves.

You are right. Heart, liver, tongue all make outstanding meals. But i can't shake the peasant stock (once removed, my parents were intelligentsia folks)...planning for leaner times...A sausage like this makes many full meals, breakfast, lunches instead of lavish few. LOL

 

[indaswamp]

The one with arborio rice looks like it could be boudin. Back in the day, the offal, scraps, and skin were used to make the boudin.

 

[atomicsmoke]

Cooled after water bath. They got some nice colour by next morning. Went for some smoke.

 

[atomicsmoke]

 

[daveomak]

Atomic, morning.... Do you use any spices and herbs in that mix ?? Or are you looking for natural flavor profile..
I'm guessing SPOG is about the only seasonings you would normally use...

 

[atomicsmoke]

Dave
No garlic in this one. Only salt, all spice, nutmeg (and cooked onion if one considers it a condiment). Some folks use thyme too.
This is the traditional recipe from my home region. I find nutmeg and all spice complement organ meats nicely.

Edit: i used pepper too.

I never made haggis but as far as i know similar condiments are used in it - and no garlic.

 

[indaswamp]

white pepper is my go to for organ meats. The pungent white pepper really helps the flavor profile....

 

[atomicsmoke]

We ate the one above cold.

This is oven roasted.

 

[crazymoon]

AS, You have the most interesting posts of some excellent food (although it's not the run of the mill variety !) :)

 

[atomicsmoke]

Thank you CM.

Glad i can share.

 

[archeryrob]

Are you willing to share some recipe portions for that? I have a deer heart and liver in the freezer I have been looking to experiment with.

 

[indaswamp]

Watch that deer liver....it's strong compared to either pork or beef....