Fresh bay leaf
I didn't use a book on this one, so feel free to adjust for taste.
MAC's Herbed Liver Sausage
921 g (about 2 lbs.) Fresh pasture fed chicken livers
580 g Pork shoulder, diced
160 g Pork fat (from shoulder), diced
32 g Salt
9 g Quatre-épices (white pepper, nutmeg, ginger, clove)
4 g White peppercorns
3 g (1 large clove) garlic, minced
1 g Fresh thyme, chopped
4 Fresh bay leaves, veins removed, minced
the leaves from 1 stem of Hyssop, chopped
2 large cold eggs
25 ml Fino (dry white wine sherry)
I started out rinsing the livers, the setting them in a colander, over a bowl to drain in the fridge for an hour. I ground the peppercorns fine and combined them with the other spices (not herbs)and salt and mixed them with the cubed pork and pork fat.
Since the day was hot and I needed to keep my ingredients cold, I chilled the grinder attachment and the bowl in the freezer then set the bowl in ice while grinding. I ground the pork mixture first then the livers. I used the small grinding plate.
Using the paddle attachment, I added the herbs, the eggs, and the fino, and mixed until it all came together about two minutes. The consistency is a little runny, but it will be okay.I stuffed them into hog casings. I suppose you could pack the mixture into a terrine (pronounced loaf pan), but I like the look and the portability of the casing.
I decided to poach the sausage in the oven. I used these really cool roasting pans I got from IKEA . I preheated the oven to 325F., then filled the pan to just under the rack with boiling water. I inserted a temp probe and inverted another pan on top and into the oven.
After about forty minutes the internal temperature read 165F., time for the ice bath.
After about 20 minutes on ice I put the sausage (Still in the rack pan) in the fridge to rest, uncovered, overnight.
The next day I put the Sausage into a Ziploc, because it was time to go to Columbus. As I have mentioned in previous posts, August is our favorite time to go to Columbus. Mom and Dad (and Buzz) have been working on the South side of the house and It has gone from spooky-no-doorbell haunted house to respectable country estate (in the middle of Clintonville).
The kids and Grandpa Bob stayed in the pool the whole time.
Mom made chicken tikka marsala from this month's Cook's Illustrated, and nan.
Once again I had to use a knife to open the sparkling wine (I would be happy to do this at your next party).