Fat liver sausages

Name: Fat liver sausages
Yield: 1
Ingredients: Lemon drops; Winerpølsekrydderiblanding; 1 kg Fat trimmings, fixed, preferably smoked; 1 kg Pigs liver, scalded easy; 1 kg Pig fat; 10 g Paprika; 100 g Pepper; 12 g Sugar, per kilogram. of all; 15 g Cardamom; 22 g Anchovies, per kilogram. of all; 25 g Onion, FRY in fat, per kilogram. of all; 25 g Salt per kg. of all; 4 g Spice mixture per kg. of all; 75 g Nutmeg

Cold cuts

Cook time: 0 min.
Servings: 1

Ingredients for Fat liver sausages

		Lemon drops
		Winerpølsekrydderiblanding
1	kg	Fat trimmings, fixed, preferably smoked
1	kg	Pigs liver, scalded easy
1	kg	Pig fat
10	g	Paprika
100	g	Pepper
12	g	Sugar, per kilogram. of all
15	g	Cardamom
22	g	Anchovies, per kilogram. of all
25	g	Onion, FRY in fat, per kilogram. of all
25	g	Salt per kg. of all
4	g	Spice mixture per kg. of all
75	g	Nutmeg

Instructions for Fat liver sausages

To prepare the Fat liver sausages recipe, please follow these instructions:

All of it is chopped through a 3mm slice of wolf and the liver is brought in with the spice, spices, color, salt and sugar and chopped a few times. Then the greasy pudding is picked up and chopped some times, and finally the flood is chopped. Only when everything is ready, the salt is chopped and chopped a few times in the dad until everything is well mixed.

The finished father is sprayed in cormorants or swine fever. Cooking time depends on the thickness of the sausages, but will be approx. 50-60 min at 72-80 degrees. During cooking, the sausages must be firmly reversed, and this must also be done during cooling in running water. When the sausages are cold, they smoke smelly in cold smoke.

Fat liver sausages

Ingredients for Fat liver sausages

Instructions for Fat liver sausages

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