Email to Mona Durdel      

LIVER SAUSAGE

Source of Recipe

the Durdel family recipe
LIVER SAUSAGE

From the Durdel household

10 lb. of ground pork ........a little more if want
DO NOT PUT IN THE PRESSURE CANNER OR BOIL..
..
PUT THESE 3 THINGS IN THE CANNER
2 lb. pork tongues
2 lb. pork heart
2 lb. pork liver.

Can put all into pressure cooker canner (1 1/2 hours at 30 lb. of pressure) or can boil on top of stove until done and tender.
Put in large dishpan to cool.

While waitting for the other to cook and cool fry up the ground pork until done......ground up livers, heart, and tongues,. ...mix with the fried ground pork. Add seasonings 3 Tablespoon of salt and 3 tavlespooon of black pepper............ mix well and if too dry add a little of the broth . ..........Stuff in natural casings..... Don’t get them too long......... Now after tying with double thread ... Bring the broth to a boil and slip in the links of sausage. ..........
COOK UNTIL GREASE COVERS or about 15 or 20 minutes........don’t boil hard. turn down heat...Make sure you have enough thread to tie and then tie together.... then hang on a wooden rod in a cool place. if con’t have a cool area then put in the refrig... Jim likes the sausage fried and with grape jelly................ We changed where you have to boil the head and pick the meat off. and this is as good as the old recipe........
~~~~~~~~~~~~~Work with the casings in cold water
and also wash them.... open in water..