Liver Sausages

Ingredients

FOR 1 KILO OF MEAT

500 gr liver, heart, lungs

500 gr pork (shoulder)

The zest of one orange

½ tsp of each: fennel seeds, nutmeg, garlic powder, pepper and chili pepper

15 gr salt

CLEANING THE CASING:

Fill a bowl with cold water and the juice of ½ lemon

Soak the casing for a couple of hours

Rinse the casings (inside-out) under running water

Get the casings ready for filling by making sure that they are not any visible knots

PREPARING THE MEAT:

Cut the meat in strips of 10cm x 4cm

Pass on meat grinder with a 10mm disc

Measure the exact amount of meat and look for the right proportions of spices

In the same bag, mix the spices

Put spices and wine in meat. Mix well with each addition.

Mix with your hands to penetrate the seasonings into the meat.

Let the meat rest for 30-60 minutes.

Cook a meatball to check the seasoning. Rectify to taste

FILLING THE SAUSAGE:

Replace the knife and the disc by the funnel

Thread the hose along the funnel and tie a knot.

Make meatballs and put them in a meat grinder, leaving a space of about ½ ' between the meat and the inside of the meat grinder.

Do not compact the meat in the grinder.

Pass one meatball at a time leaving space between the sausages.

With practice, you can fill the entire casing and then form the sausages at the very end.