Liver Sausage

In the south they make Boudin Sausage. Cook Pork meat and Liver, Cook rice, Saute Onions and Pepers in some Pork fat (or bacon fat) and season to taste. Grind meats and Onions and Mix in with Rice and Lightly stuff in caseings. Good Stuff!

First, imagine your vision for the sausages. 100% liver or just some? A chunky rustic style or a smooth pate' style of sausage? I would lean towards an "emulsified" liver sausage for even fat distribution. For all my sausage, I use the "master ratio" found in Michael Ruhlman and Brian Poleyn's book "Charcuterie", at least as a starting point.

10# combined meat and fat (at least 30% fat)
3 oz salt
2 cups ice

-season aggressively

I usually use pork belly for my fat and just use weight as my ratio
i.e., 6.5# pork butt and 3.5# pork belly.-since liver is very lean you cant really count the pork belly weight as your total fat content, you may want to experiment with some small batches

-Always keep everything as cold as possible, especially the fat.

I always wrap a quenelle of the mixture in plastic wrap and poach it, too test the seasoning before stuffing the casings.

I ordered some nice 2 1/2 inch casings and use this same ratio for some red-wine Sumer Sausage, for our charcuterie plate. For that I like to ad 1 tsp. of pink salt to the ratio and poach them with a little red wine to dye the casings.

hope this helps
-ciao

You're asking one of those, "Life, the Universe and Everything" questions. If you could be a little more specific about what type of sausage you're trying to make and what problems you're having, we can probably be of more help.

Are you trying to make something like a liverwurst/braunschweiger -- which doesn't call for rice or any other filler; something like a boudin -- which the other guys are talking about, and which doesn't usually have that much liver in the mix; or something else?

BDL