Ring Liver Sausage Recipes

HOMEMADE LIVER SAUSAGE

Homemade Liver Sausage image

Make and share this Homemade Liver Sausage recipe from Food.com.

Provided by Chef Kevin J

Categories Breakfast

Time 4h

Yield 40 paties

Number Of Ingredients 7

Ingredients

5 lbs pork
3 lbs chuck roast or 3 lbs beef roast
2 lbs liver
1/2 yellow onion
4 tablespoons sage
2 cups buckwheat flour
1 teaspoon salt & pepper

Steps:

Cook all meat separate to requirments.
Save the juice from the pork & beef roast.
Store pork and beef juice in fridge over night.
The next day skim off white fat and despose of.
Save juice.
Grind all meat.
Layer and put meat in kettle or large cooking pot as you grind.
Grind up half med onion and ad to ground meat.
Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK).
Stir in beef & pork juice.
Moisten meat mixture with 1/3 cups of water.
Urban tells us: make it mushy.
Thicken it with the buckwheat flour.
add sage 2-4 tbl spoon full.
add salt and pepper to taste.
Aunt May reminds us : cook till mixture starts to pull away from kettle sides.
make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.

Nutrition Facts : Calories 258.9, Fat 13.2, SaturatedFat 5, Cholesterol 134.8, Sodium 69.9, Carbohydrate 5.4, Fiber 0.7, Sugar 0.2, Protein 28.3

LIVER SAUSAGE

Liver sausage image

Make liver sausage from scratch.

Provided by Stephanie Manley

Categories Main Course

Time 40m

Number Of Ingredients 6

Ingredients

100 pounds liver (or other organ meats/offal )
2 pounds salt
4 ounces black pepper
3 ounces sage
1 ounce red pepper
2 ounces allspice

Steps:

Stuff seasoned, well-mixed sausage in beef casing and simmer in water until it floats, and this generally takes about 10 to 30 minutes. After cooking, plunge the sausage into cold water, chill for at least 30 minutes, and hang up to drain. If the meat has cooked too much it will destroy the "live" texture of the finished sausage.

Nutrition Facts : Calories 71 kcal, Carbohydrate 16 g, Protein 2 g, Fat 1 g, Sodium 35168 mg, Fiber 7 g, ServingSize 1 serving

SIMPLE SAUSAGE RING

Simple Sausage Ring image

I received this recipe from our son, who fixed it for the family one Saturday morning. We were all pleased-and surprised-with his culinary skills. Now he and I often swap recipes.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8-10 servings.

Number Of Ingredients 3

Ingredients

1 pound bulk pork sausage
2 tubes (12 ounces each) refrigerated biscuits
2 cups shredded Monterey Jack cheese

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , Flatten each biscuit to a 3-in. diameter. Press half of the biscuits onto the bottom and 2 in. up the sides of a greased 10-in. fluted tube pan. Spoon sausage over dough; sprinkle with cheese. Top with remaining biscuits. , Bake at 350° for 20-25 minutes or until golden brown. Let stand for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 287 calories, Fat 20g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 631mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

LIVERWURST

Liverwurst image

Liverwurst at its best. Ground pork and liver with onion and seasoning.

Provided by Tina

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h15m

Yield 48

Number Of Ingredients 5

Ingredients

10 pounds ground pork
2 pounds ground pork liver
4 onions, minced
salt and pepper to taste
48 sausage casings

Steps:

Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 1.2 g, Cholesterol 90.7 mg, Fat 13.9 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 5.2 g, Sodium 52 mg, Sugar 0.4 g

MENNONITE FARMER SAUSAGE

Mennonite Farmer Sausage image

This is the recipe we got from my uncle when we wanted to make our own sausage. We discovered that making sausage was a bit more work than we were interested in -- especially since we had to rent shop space and use equipment we weren't really familiar with -- so we decided to leave it up to our butcher. Since he's also started using this recipe, we still get the same great sausage -- at a slightly higher price, yes, but with a lot less work! (I haven't included the time it takes to stuff casings because that will be different for everyone.) **Edited Sep07/06: I forgot to indicate in the intial post that this sausage gets smoked for 3-4 hours after it's in the casings. Without the smoking, it won't be farmer sausage, so it's a pretty key step!!!

Provided by Swan Valley Tammi

Categories Pork

Time 4h15m

Yield 24 pounds

Number Of Ingredients 4

Ingredients

24 lbs ground pork
7 tablespoons salt
2 tablespoons pepper
1 tablespoon nitrate

Steps:

Mix well and stuff casings.
Smoke for 3-4 hours until the smell drives you NUTS!

Nutrition Facts : Calories 1349.7, Fat 94.3, SaturatedFat 35, Cholesterol 426.8, Sodium 2366.4, Carbohydrate 0.3, Fiber 0.1, Protein 116.7

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