State University Extension
Preserving Food Safely - 01600618
9 lb. liver
5 lb. lean meat
4 lb. pork or beef fat
1 lb. fresh onions
3 1/2 cups + 2 tablespoons nonfat dry milk
4 tablespoons ground white pepper
7 tablespoons salt
4 tablespoons cure (optional)
Fry the liver until it is about half-cooked. Grind the
liver, lean and fat through a coarse (1/2 to 1-inch) plate.
Chop onions and season by sprinkling ingredients over the
meat and hand mix. Grind through a 1/8-inch plate. Mix 6
minutes and stuff into natural casings or artificial
casings 2 to 3 inches in diameter. Cook in water at 170
degrees Fahrenheit or in a 185 degrees Fahrenheit smokehouse
until internal temperature of sausage reaches 152 degrees
Fahrenheit. Immediately place the sausage in cold water
until the internal temperature of the sausage is 100
degrees Fahrenheit. Rinse briefly with hot water to remove
grease. Allow to dry about an hour at room temperature.
Store in the refrigerator.