Technology: Fine Liver Sausage
1. Select the meat
(Mostly) fatty meat from the lamb or pig, such as the cheeks, pork belly cuts, soft belly parts, backfat, head meat, rinds and liver. The best flavour comes from freshly slaughtered meat. Ensure that liver is processed when it is at its freshest and that all bile ducts are removed.
2. Preprocess the liver
Finely chop the liver and add the entire quantity of nitrite curing salt. Chop until slight binding occurs, then remove.3. Chop the cooked material
Chop up the hot material (core temperature > 65 °C, boiling temperature 80-90 °C) in the cutter, add emulsifier, and continue to chop. Add broth or ice to compensate for boiling loss, and emulsify.4. Add the liver
Add the previously chopped liver at a temperature of < 45 °C until it forms a stable emulsion.5. Add the spices/active agents
Mix the spices with reddening agent and colour maintenance (final temperature approx. 40 °C).6. Stuff
Do not allow holding time prior to filling.7. Allow to redden
Allow to redden at 60 °C for around 20 minutes.8. Cook
Cook through at a temperature of around 80 °C, with a core temperature of 72 to 74 °C.9. Allow to cool
Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room.10. Smoke if required
If required, smoke the product cold, and then store it in a cool place (at < 4 °C).INFO: All times and temperatures are guide values. The exact values can be determined based on the available machinery, the active agents that are used, and the filling quantity.
