Liver Sausage
Chef Zach Allen of B&B Ristorante, Carnevino, and Enoteca San Marco – Las Vegas, NV
Adapted by
March 2009
Yield: 25 Servings

Liver Sausage:
2 pounds lean pork shoulder
2 pounds 13 ounces fat
4 pounds 10 ounces frozen pork liver
3½ ounces kosher salt
1 ounce sugar
1 ounce ground black pepper
1 ounce chopped garlic
½ ounce Instacure #1
15 feet hog casing

48 ounces dark, malty beer (such as Moretti La Rossa)
24 ounces water
2 tablespoons kosher salt
1 tablespoon black peppercorns
3 bay leaves

For the Liver Sausage:
Grind the pork shoulder and fat twice on a 3/8-inch die. Grind the frozen liver once with a 1/8-inch die. Combine the meats with the salt, sugar, pepper, garlic, and Instacure, and mix well. Pump the meat into hog casings, poking often with a sausage pricker to remove any air pockets. Twist the sausage into the desired link size. Put the links on a parchment-lined sheet pan and let sit overnight in the fridge.

For the Poaching:
The next morning prick the sausages again. Pour the beer and water into a large pot. Season the liquid with the salt, peppercorns, and bay leaf, and add the sausages. Poach until the liquid reaches approximately 150°F, monitoring closely so as not to overcook. Do not let the liquid boil or the fat will be lost from the sausage. Remove from the heat and allow the sausage to cool in the liquid. The pork should have an internal temperature of 160°F. For pick-up, gently warm the sausage in the poaching liquid, then mark on the grill. Slice and serve as desired.