Technology: Coarse 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 as fresh as possible when it is processed and that all bile ducts are removed.
2. Preprocess the material
Cure the meat (inject if necessary), cook it, and then mince it once cooked.3. Mince the liver
Mince the uncooked fresh liver separately or with the cooked material.4. Mix
Mix the material with liver and seasoning, active agents and emulsifier either in the mixer/cutter or by hand.5. Stuff
Do not allow holding time prior to filling.6. Allow to redden
Allow to redden at 60 °C for around 20 minutes.7. Cook
Cook through at a temperature of around 80 °C, with a core temperature of 72 to 74 °C.8. Allow to cool
Depending on the type of casing used, allow the sausages to cool in a water bath or in the production room.9. Smoke
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.
