Diet Calf Liver Sausage

Saute onions until translucent and set aside. Place veal and pork belly in low boiling water and gently wallow at low temperature for 60 minutes.

Remove flesich from water and immerse liver in boiling water for about 15 seconds to sanitize. Turn the meat, liver and onions through the 4, 5 mm (coarse liver sausage 8 mm) disc. Later mix the quantity well with the other ingredients.

Pour tightly with hand filling funnel into Naturin tripan casings 50 mm in diameter (impermeable artificial casing), avoiding air bubbles. To do this, place the casing completely on the funnel and push it down with the farce. This is best done by two people. Turn off the casing (about 5 cm unfilled) and tie with sausage string.

Now scald for 60 min. at 80 °C.

Put sausages in boiling water, then bring to 80 °C by adding cold water).

After scalding, cool on the spot. Place in lukewarm water, gradually pouring cold water, frequently turning the sausages to the other side. If it does not have to be a diet liver sausage, take 20 g of salt per kilogram of sausage meat. If you want it to be pink, use half and half salt and curing salt.

Pay attention to the mass, a fresh sausage should be consumed in three weeks.

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