Sort ingredients
casualsam
QR Code
Listen
Pdf
Except liver, cook all meats in hot water at 90° C (195° F) until soft. Drain meats and save the stock. Place meat stock in a refrigerator.
Scald liver in hot water for 3-5 minutes.
Grind lean meat with onion through ⅛” (3 mm) plate.
Grind fat through ⅛” (3 mm) plate.
Using a food processor emulsify meats, fat, and spices adding 30 ml (1 oz fl) of cold meat stock.
Stuff into 36 mm hog casings forming individual loops.
Cook in water at 80° C (176° F) for 30 minutes.
Place in cold water for 15 minutes, dry briefly and refrigerate.