Use the following ingredients:
2 large onions, minced.
1 clove garlic, minced (may be omitted).
2 bay leaves, powdered or broken into small pieces.
1 teaspoon celery seed, crushed (may be omitted).
6 to 12 tablespoons dry, finely chopped
bread or cracker crumbs.
2 eggs beaten together,
1/2 cup to 1 cup of sweet milk.
Knead well, form into cakes, fry in deep fat until nicely browned, pour off excess of grease, add water, and make gravy. Two or three cookings may be made in one lot of grease. Pack in cans, fill in with hot gravy to within one-half inch of top of can.
4 pounds lean pork.
2 pounds fat pork.
2 or 3 tablespoons salt (or salt to taste).
1 teaspoon black pepper.
1 teaspoon red pepper.
1 teaspoon Chile pepper (to taste).
1 teaspoon allspice.
2 or 3 teaspoons sage (or poultry seasoning).
½ to 1 teaspoon thyme.
Remove the membrane and cut away the large blood vessels. Soak in water 1 to 2 hours to draw out blood. Boil until done. When cooled put through a food chopper or grate fine. Take half as much boiled fat pork as liver. Divide this fat into two portions; chop one portion into 1-inch cubes; pass the other portion through the food chopper; mix all together thoroughly; add salt, ground cloves, pepper, and a little grated onion to taste. A little thyme and marjoram may be added to suit taste. (For a liver weighing 3 pounds add 1£ pounds fat pork, from 6 to 8 teaspoons salt, 1 teaspoon cloves. 1 teaspoon pepper, 2 small onions, ^ teaspoon thyme, and pinch of marjoram.) This mixture is stuffed into large casings (if no casings are available, make casings of clean white muslin). Cover with boiling water, bring to a boil, and boil for 10 minutes. Pack in cans and fill in with the water in which the sausages were boiled. Cap, exhaust 5 minutes if cooled ( if packed hot, exhausting is not necessary), tip, and process:
No 2 cans, 50 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 05 minutes at 250° F., or 15 pounds of steam pressure.
This liver sausage may also be made from the raw liver and raw pork. In that case proceed in same manner as just described, but process the cans 10 minutes longer at temperature given. It may be served hot or cold.
The fat is chopped very fine. The butter and flour are rubbed together in a kettle placed over the fire, then thinned with milk to a very soft gruel. Into this put the chopped fat. Cook over a very slow fire, in order not to scorch, until fat is pretty well cooked out.
In the meantime get the liver ready. Wash well, remove the skin, and cut away all veins and membranes. Scrape or pass through a meat grinder, then place this mass on a fine sieve or strainer. Into it pour the warm thickening little by little and together with the liver rub through. Into this liver mass as passed through the sieve stir 3 yolks of eggs, 1 teaspoon pepper, 1 teaspoon ground cloves, plenty
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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