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CreamyGoodness 12-22-2012 04:09 PM

Liver sausages
 
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Ok. Liver Sausages made. I give them a solid C+/B-. They go nicely on good bread with dijon mustard and a pickle.

See first, the criminals. In the background is pastry chef Brett. In the foreground is CreamyGoodness.

Golddiggie 12-22-2012 04:11 PM

Quote:

Originally Posted by CreamyGoodness (Post 4708061)
Ok. Live Sausages made. I give them a solid C+/B-. They go nicely on good bread with dijon mustard and a pickle.

See first, the criminals. In the background is pastry chef Brett. In the foreground is CreamyGoodness.

Color me curious, what are 'live sausages'??? :D

CreamyGoodness 12-22-2012 04:14 PM

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See next, the ingredients. Unable to get chicken liver (weird!!!) today, we settled on Pork, beef and calves liver with beef and chicken hearts for muscle tissue. Oh and pork fat. Not shown are the spices and the duck fat and schmaltz. I think the spices need rejiggering, so will mention later.

The onion is there to add color to my tableau.

CreamyGoodness 12-22-2012 04:15 PM

Quote:

Originally Posted by Golddiggie (Post 4708069)
Color me curious, what are 'live sausages'??? :D

Prick ;). Spelling error corrected.

Golddiggie 12-22-2012 04:17 PM

Quote:

Originally Posted by CreamyGoodness (Post 4708076)
Prick ;). Spelling error corrected.

Bummer... I was looking forward to seeing them running all over the place. :D

CreamyGoodness 12-22-2012 04:20 PM

All liver went into simmering salted water for 10 minutes and were then chilled for 10 minutes. Hearts and fat remained chilled. Then we ground (no pics yet) and ground and ground all meat-like matter in a kitchenaid mixer. What a pain in my sweaty Sicilian ass. There has to be an easier way than cleaning the dye every 2 minutes.

Then the paste was seasoned with spices, schmaltz and duck fat, mixed, and chilled in the freezer for a half hour.

Then it took another spin in the cuisinart. A lot of this is undocumented as both criminals were drinking during this time.

CreamyGoodness 12-22-2012 04:23 PM

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Then we stuffed the damn things. This was actually a lot of fun. If you have never stuffed sausages with a gay pastry chef and his fiance, you are missing out.

Fiance Adam's hands are receiving my sausages.

CreamyGoodness 12-22-2012 04:26 PM

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Once stuffed and rinsed, our sausages went back into the liver's simmering liquid and simmer at 170 degrees (who am I fooling, I was too drunk to read a thermometer... it looked like it was making frigging bubbles, so cumbaye-freaking-ya) for 60 minutes.

Notice the red kettle in the upper left hand corner of stove. I know it is shaped like an apple, but I call it the "tomato kettle" in an effort to drive my wife to matricide.

CreamyGoodness 12-22-2012 04:28 PM

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Finished sausages before chilling overnight and after an icewater bath.

CreamyGoodness 12-22-2012 04:30 PM

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Not my best effort by any means, but definitely not my worst.

Maybe my Wurst.

I slay me.

Note that stain on shirt is liver simmering liquid splash-back. Yummy.


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