Name: Pork and Liver Sausage (Salsicce di Fegato)
Yield: Makes Approximately 32 Sausages
Cuisine: Italy
Ingredients: 2 cloves garlic, crushed; 14 g/½ oz freshly coarsely ground black pepper; grated rind of ¼ orange, blanched; 60 g/2 oz salt; 1.4 kg/3 lb pork shoulder; 450 g/1 lb pigs liver; wine for soaking casings; 2 pinches grated nutmeg; 2 pinches allspice; sausage casings (obtainable from butchers); 60 ml/2 fl oz dry white wine at room temperature

Preparation info

Makes Approximately
32
Sausages

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1.4 kg/3 lb pork shoulder
450 g/1

Method

Mince the pork and liver, add all the other ingredients and mix well. Soak the casings in wine for 5 minutes and using a sausage maker with a standard nozzle make the sausages.

These sausages have a 20-day life hanging in the fridge. Prick the sausages and hang in a cool dry place for 3 days before using them.

Fry the sausages in extra-virgin olive oil or split them in half and

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Ingredients

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