Pork and Liver Sausage from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
Mince the pork and liver, add all the other ingredients and mix well. Soak the casings in wine for 5 minutes and using a sausage maker with a standard nozzle make the sausages. These sausages have ...
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Ingredients
- 1.4 kg/3 lb pork shoulder
- 14 g/½ oz freshly coarsely ground black pepper
- 60 g/2 oz salt
- grated rind of ¼ orange, blanched
- 450 g/1 lb pigs liver
- 2 pinches allspice
- sausage casings (obtainable from butchers)
- 2 cloves garlic, crushed
- 2 pinches grated nutmeg
- 60 ml/2 fl oz dry white wine at room temperature
- wine for soaking casings
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