Fine Liver S/B/C

Fine Liver Sausage Pre-Mix with Cure - 1.055kg (for 25lbs of meat emulsion)

Description:
This Fine Liver Sausage seasoning blend creates a smooth and flavorful sausage with the rich taste of liver and a hint of vanilla extract. Perfect for those who appreciate a classic, savory liver sausage, this blend is ideal for making high-quality sausages with a delicate flavor profile.

Instructions:

1. In a large mixing bowl or meat mixer, evenly distribute the Fine Liver Sausage seasoning over the raw ground meat and fat (25lbs of meat to 1.055kg of seasoning).
2. Add the included FS Cure at a rate of 40g per 25lbs of meat (or 8g per 5lbs for smaller batches).
3. Gradually add cold water to the mixture (approximately 1L per 25lbs of meat), mixing well until the sausage reaches a smooth, emulsified consistency. Adjust the water as needed to achieve the desired texture.
4. Continue mixing until the sausage becomes tacky, ensuring proper binding and even distribution of seasoning and cure.
5. Stuff the mixture into your casing of choice, ensuring a firm, even fill without air pockets.
6. Chill the sausages in the fridge for a few hours to allow the flavors to develop before smoking or cooking.

Traditional Tidbits/Tips for Authentic Fine Liver Sausage:

• Liver Preparation: To achieve a smooth and creamy texture, make sure your liver is finely ground. Some traditional recipes recommend pre-cooking the liver before grinding to achieve a more delicate texture. This can help reduce any "liver" flavor while maintaining its rich taste.
• Consistency Matters: Liver sausage is typically more fine-grained than regular sausage, so be sure to mix well to achieve a smooth, emulsified texture. The tacky consistency ensures the sausage will hold together well once cooked.
• Casing Choices: While traditional liver sausage can be made in natural hog casings, many modern recipes use synthetic casings for an easier process. If using hog casings, make sure to soak them in water and rinse thoroughly before stuffing to avoid any off-flavors from the casings.
• Slow Cooking: For the best flavor, slow cook or simmer the sausages after stuffing. This will help the sausages set properly and allow the seasoning to infuse fully into the meat. Traditionally, liver sausage is boiled or poached rather than smoked.
• Resting Time: Allow your sausages to rest for a few hours, or even overnight, after stuffing to let the flavors meld together. This rest period is key to achieving the classic taste and texture that liver sausage is known for.

Ingredients:
Modified Milk Ingredients, Salt, Modified Corn Starch, Wheat Flour, Spices, Sodium Erythorbate, Sodium Nitrite, Vanilla Extract. (Cure packed separately, use FS Cure packet for precise measurements based on batch size: 40g for 25lbs or 8g for 5lbs).

Allergen Warning:
Contains Milk & Derivatives, Wheat.
This product may be processed in a facility that handles milk & derivatives, mustard, eggs, soy, sulphites, and wheat.

Product Code: FS-JBS10640A