Ingredients:

  • 500g pork liver
  • 500g pork fat back or fatty pork belly
  • 150g yellow onion, finely diced and sautéed
  • 18g sea salt
  • 3g white pepper
  • 2g ground mace
  • 2g dried marjoram
  • 1g ground allspice
  • 1g ginger powder

Instructions:

  1. Sauté onions. Cook the 150g yellow onion in a teaspoon of lard until translucent and golden.
  2. Prep the meat. Dice the 500g pork liver and 500g fat back into 1 inch cubes.
  3. Chill everything. Place the meat, fat, and grinder parts in the freezer for 20 minutes.
  4. First grind. Pass the chilled meat and fat through the coarse plate of your grinder.
  5. Mix spices. Fold in the 18g sea salt, 3g white pepper, 2g mace, 2g marjoram, 1g allspice, and 1g ginger powder.
  6. Second grind. Pass the mixture through the fine plate (3mm) until a pasty consistency forms.
  7. Emulsify. Put the mixture in a food processor and pulse with the sautéed onions until velvety and pale.
  8. Stuff or wrap. Pipe into casings or roll tightly in triple layered plastic wrap to form 2 inch logs.
  9. Gentle poach. Submerge in 175°F water (not boiling!) for 45 minutes until internal temp hits 160°F.
  10. Cold shock. Immediately plunge the sausages into an ice bath until completely chilled through.