Homemade Liver Sausage

1. 1

   Cook all meat separate to requirments.

2. 2

   Save the juice from the pork & beef roast.

3. 3

   Store pork and beef juice in fridge over night.

4. 4

   The next day skim off white fat and despose of.

5. 5

   Save juice.

6. 6

   Grind all meat.

7. 7

   Layer and put meat in kettle or large cooking pot as you grind.

8. 8

   Grind up half med onion and ad to ground meat.

9. 9

   Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK).

10. 10

    Stir in beef & pork juice.

11. 11

    Moisten meat mixture with 1/3 cups of water.

12. 12

    Urban tells us: make it mushy.

13. 13

    Thicken it with the buckwheat flour.

14. 14

    add sage 2-4 tbl spoon full.

15. 15

    add salt and pepper to taste.

16. 16

    Aunt May reminds us : cook till mixture starts to pull away from kettle sides.

17. 17

    make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.

* Per serving · 4 servings · Values may vary.

No additional tips available.