LIVER SAUSAGE

INGREDIENTS

• 8 lb. pork (head meat, trimmings, tongue, heart)
• 2 lb. pork liver
• 4 oz. Tender Quick
• 1/2 oz. black pepper
• Sage, allspice & cloves, to taste
• Onion (optional)

DIRECTIONS

1. Cook meat until it can be removed easily from bones.
2. Slash pork liver deeply with knife; scald thoroughly for 10 minutes.
3. Grind cooked meat, liver and onion. Add enough liquid from cooked meat for a soft texture.
4. Add tender quick and spices; mix well.
5. Stuff into casings and simmer in hot water until it floats, 15 to 30 minutes. Then plunge into cold water to chill.
6. Drain. Refrigerate.