Pork and Liver Sausage

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

Salsicce di Fegato

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

Europe
Italy
Marche
Main course
Mediterranean

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