The sausage poached in a simmering bath to an internal temperature of 160F. Then into the ice bath. I let the wurst rest on a rack unwrapped in the fridge overnight. And the next morning:
One is really all I need, but since you already made two...
Ma loves her liver sausage. After breakfast we went for a hike in the Hocking hills.
What about a picnic lunch?
This recipe makes 2lbs of sausage which, in terms of paté, is a lot. It probably freezes well, I didn't have any left to test, but I will be making it again soon.
Simple, spreadable, and you can make it yourself.