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@MSGID: 35595.fidonet_cooking@1:105/500 2de7c9df
@TZUTC: -0800
@PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@BBSID: FQBBS
@CHRS: ASCII 1
@NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Liver And Onion Sausage
Categories: Sausages
Yield: 10 Pounds
7 lb Pork liver
2 1/4 lb Pork butts or snouts
12 oz Onions; finely chopped
5 oz Soy protein concentrate
3/4 oz Powdered dextrose
1 tb Ground white pepper
1 ts Ground marjoram
1 ts Ground cloves
1 ts Ground ginger
2 ts Prague powder #1; level
3 1/2 oz Salt
2 c Ice water
Cut pork livers into slices about slices about 1/2 to 3/4" thick.
Place liver into boiling water until it is cooked, then cool liver in
cold water and grind through a 1/8" grinder plate. Remaining
ingredients are added and then ground through a 3/8" grinder plate.
Pork butts or snouts are then ground through a 3/8" grinder plate.
Remaining ingredients are added and mixed until evenly distributed.
Then stuff meat into 40 to 43 mm beef middles.
Place sausage in 160?F water and cook until an internal temperature
of 152?F is reached. Remove to cooler and low to set for 24 hours
before using.
Posted by: Ed P
Recipe FROM: 1@dont-email.me>,
MMMMM
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