Truffle cream liver sausage

Ingredients for 1 servings:

• 250 g liver(s), raw
• 400 g pork belly without bones and rind
• 350 g bacon (bacon cheeks)
• 19 g curing salt
• 3 g pepper
• ½ g ginger
• ½ g coriander
• ½ g paprika powder
• 1 g thyme
• 1 g all-spice
• ¾ g chili powder
• ¾ g vanilla flavoring, or 1.25 g vanilla sugar
• 2 g ascorbic acid
• 20 g honey
• 15 g fried onions
• 10 g truffles, finely diced (0.5 x 0.5 cm cubes)
• 60 g cream
• 1 g glutamate (optional)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

a not-so-cheap, good liver sausage

The meat is cooked in water at around 85°C (this reduces the loss of juices). It is then weighed to determine the weight loss – the difference between raw and cooked meat is later made up with kettle broth (in which the meat was cooked) – less the amount of cream. First, the raw minced liver is chopped with the fried onions, all the salt, and the cream. Then the cooked meat is finely chopped, minced with all the remaining ingredients except the truffles and honey, allowed to cool to 40-50°C, and finely chopped with the liver, adding the kettle broth in which the honey has been dissolved. The truffle pieces are mixed in by hand. Stuff the meat while still warm and blanch it. The filling can be done in 50 mm casings for veal liver sausage or in casings for meat sausage caliber 46, which are then tied off to make portion-sized sausages. Brewing takes place at 80°C per mm diameter for 1 minute.