Home › The Principles of Cookery › Liver Sausages

Liver Sausages

Take a pig's liver, uncooked. Mince finely, bruise it, and afterwards rub it through a colander. Mix with it half its weight in boiled pork, finely minced, and add half a pound of fat bacon chopped small. Season rather highly with salt, pepper, and powdered cloves. Three-parts fill some thick skins with the mixture; put them into boiling salt and water, and let them simmer very gently. A little pounded onion or powdered sage may be added, if the flavour is liked. The sausages may be eaten either cold with bread and butter, or hot. If eaten hot they do not require boiling before they are fried. Time, half an hour to simmer. Probable cost, 1s. 6d. Sufficient for five or six persons.