TZUTC: -0800   
   MSGID: 35595.fidonet_cooking@1:105/500 2de7c9df   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Liver And Onion Sausage   
    Categories: Sausages   
         Yield: 10 Pounds   
       
         7 lb Pork liver   
     2 1/4 lb Pork butts or snouts   
        12 oz Onions; finely chopped   
         5 oz Soy protein concentrate   
       3/4 oz Powdered dextrose   
         1 tb Ground white pepper   
         1 ts Ground marjoram   
         1 ts Ground cloves   
         1 ts Ground ginger   
         2 ts Prague powder #1; level   
     3 1/2 oz Salt   
         2 c  Ice water   
       
     Cut pork livers into slices about slices about 1/2 to 3/4" thick.   
        
     Place liver into boiling water until it is cooked, then cool liver in   
     cold water and grind through a 1/8" grinder plate. Remaining   
     ingredients are added and then ground through a 3/8" grinder plate.   
        
     Pork butts or snouts are then ground through a 3/8" grinder plate.   
     Remaining ingredients are added and mixed until evenly distributed.   
        
     Then stuff meat into 40 to 43 mm beef middles.   
        
     Place sausage in 160?F water and cook until an internal temperature   
     of 152?F is reached. Remove to cooler and low to set for 24 hours   
     before using.   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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