Fry the liver until it is about half-cooked. Grind the liver, lean and fat through a coarse (1/2 to 1-inch) plate. Chop onions and season by sprinkling ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into natural casings or artificial casings 2 to 3 inches in diameter. Cook in water at 170 degrees Fahrenheit or in a 185 degrees Fahrenheit smokehouse until internal temperature of sausage reaches 152 degrees Fahrenheit. Immediately place the sausage in cold water until the internal temperature of the sausage is 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease. Allow to dry about an hour at room temperature. Store in the refrigerator. MSU Extension
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8773g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1376 (23%)|
|Amt Per Serving||% DV|
|Total Fat 152.9g||204 %|
|Saturated Fat 51.8g||259 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 11226.4mg||3454 %|
|Sodium 2873.7mg||99 %|
|Potassium 14385.1mg||379 %|
|Total Carbohydrate 260.2g||77 %|
|Dietary Fiber 40.9g||164 %|
|Sugars, other 219.3g|
|Protein 848g||1211 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5918
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!