Chicken Liver Sausage

30 August 2024
Eben van Tonder

Table of Contents

Introduction

We pay homage to liver sausage, its simplicity and charm!

“In the heart of every feast, where laughter rings and glasses clink,
The humble liver sausage reigns, with flavours rich and bold to think.
A delicacy of ancient lore, wrapped in time and savoury ties,
A taste of history on the tongue, where every slice of a memory lies.”

or in German,

Im Herzen jedes Festes, wo das Lachen klingt und Gläser klirren,
Herrscht die bescheidene Leberwurst, mit Geschmacksnoten reich und kühn zu ersinnen.
Eine Delikatesse aus alter Zeit, in der Zeit und würzige Bande gewoben,
Ein Geschmack der Geschichte auf der Zunge, wo jede Scheibe eine Erinnerung birgt.

Recipe

Ingredient	Weight (kg)	% Inclusion
Chicken Livers	37.50	37.50%
Chicken Thighs or Pork Shoulder	37.50	37.50%
Breadcrumbs or Rusk + TVP (Soy)	7.00	7.00%
Water (for TVP)	2.00	2.00%
Onion (Finely Chopped, Raw)	5.00	5.00%
Garlic (Minced, Raw)	0.75	0.75%
Fresh Thyme (Chopped)	0.45	0.45%
Fresh Rosemary (Chopped)	0.23	0.23%
Ground Black Pepper	0.08	0.08%
Paprika (Optional)	0.08	0.08%
Salt	2.50	2.50%
Milk Powder	3.50	3.50%
Water (for Milk Powder)	3.42	3.42%
Natural Sausage Casings	As needed
Total	100	100.00%

Instructions:

->Prepare the Chicken Livers:

Clean the chicken livers by removing any connective tissue, blood clots, and fat. Pat them dry with paper towels.

-> Grind the Meats:

If using whole chicken thighs or pork shoulder, grind the meat using a coarse setting on your meat grinder.
Add the cleaned chicken livers to the grinder and process them together with the other meat.

-> Mix the Ingredients:

In a large mixing bowl, combine the ground meats, raw onions, raw garlic, breadcrumbs or rusk (if using), fresh herbs, ground black pepper, paprika, and salt.
Mix thoroughly until all ingredients are well combined.
If the mixture seems too dry, add the cream or milk for moisture.

-> Prepare the Casings:

Rinse the soaked casings thoroughly under cold water.
Fit the casings onto a sausage stuffer or a piping bag with a wide nozzle.

-> Stuff the Sausages:

Carefully stuff the sausage casings with the liver mixture, taking care not to overfill to avoid bursting.
Twist the sausages into links of your desired length.

-> Final Steps:

Once stuffed, the sausages are ready to be packaged for sale. If you are selling them fresh, they should be stored in the refrigerator and consumed within a few days.
If you plan to sell them frozen, freeze them immediately after stuffing.