I don't think you were dreaming, I seem to remember the something similar.

That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.

I have a couple thoughts on the wrinkled casings. If the casing were pre-stuck, ( small holes to let the air out when stuffing) they will take on water while poaching. I did some yesterday using a Sous Vide method and a couple bags leaked. Normally I'd dunk the wrinkled sausage in boiling water and ...

Sorry Micro, I don't see any pic's.

corn? seriously? why, how?

LOL, that seriously made me laugh out loud! I'm no expert but those look dand good from here

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.

I'm wondering it the reason some recipes call for cooked liver is too make the product more spreadable. The cooked proteins wouldn't be binding the the fats and water, so it's more of a pate in texture then a cooked sausage?

Thanks for the reply BB. To add to my confusion I started researching the difference and in Liver sausage chapter of the "The Home Production of Quality Meats and Sausage" they state...."Liver must NOT be cooked" then in all the recipes I looked at, the instructions states, to poach for 8-10 minutes...

I know this is an old thread, but while researching liverwurst I was pretty well set on starting with cooked/ poached liver as I've seen numerous recipes calling for it, but then I come across this recipe with Butterbean grinding raw liver. What would be the pros or cons to either?

redzed wrote: ↑

Thu Dec 12, 2019 04:01

In the EU it's 500ppm and in Canada only 200ppm. So who is right?

Thanks, I wasn't aware of this.

After reading this, I started looking around and noticed Allied Kenco's #2 is also 1% nitrate, and on the other end of the scale Craft Butchers Pantry uses 6.4%...that's a heck of a range of NO3

redzed wrote: ↑

Thu Dec 05, 2019 19:33

Let us know how it works out and post some pics of the finished project.

I'd like to see how it works out for ya too.

Good read Butterbean, thanks for sharing. Funny how the best hams in the world are finished on acorns, but peanuts are not recommended. I guess it's all about the amount of oil in the peanuts.

Country hams are salt cured, and need to be soaked for a day or two.