Cook meat and liver until tender.
Grind meat, liver, bread and garlic.
Add seasonings.
You may add more or less according to your taste.
Add some of the broth meat and liver were cooked in. Save remaining broth.
Add water to fill kettle.
Fill casings. Tie ends and cook in remaining broth slowly for 10 minutes.
These may be frozen.
Put in shallow pan and bake at 275\u00b0 for 2 hours until casing is brown.
Cut liver sausage into chunks.
Heat beef broth until hot, remove; add 1 package of gelatine.
Let cool.
Add liver sausage and onion.
Put in blender and whip until pureed.
Put into small containers or serving dish.
Serve with crackers.
Mix all ingredients, except liver sausage, into paste.
Mash sausage; blend into paste.
Shape and chill.
Blend cream cheese. Add milk.
Add garlic powder to taste.
Frost ball.
Garnish with olives.
Serve with crackers.
Mix liver sausage with 1 1/4 packages of the cream cheese and the onion, Worcestershire sauce, Tabasco and horseradish.
Shape into a ball.
Cream together liver sausage, cream cheese and milk until smooth.
Mix in onion and garlic salts.
Serve spread in a small bowl garnished with olive slices.
Serve with crackers.
Combine softened cream cheese and liver sausage.
Mix until well blended.
Stir in remaining ingredients.
Refrigerate for at least 2 hours before serving.
Mash liver sausage with fork to make smooth.
Add mayonnaise, dill pickle juice, Worcestershire, Tabasco, garlic salt and 1/3 of the cream cheese.
Blend by hand or mixer until smooth.
Stir in pickle and onion.
Pack firmly into a 2 cup mixing bowl lined with Saran or aluminum foil.
Chill several hours or until firm.
Turn out; frost with remaining softened cream cheese.
Chill well. Just before serving cover with peanuts.
Serve with crisp crackers.
Makes approximately 20 servings.
Soften cream cheese in microwave.
Add liver sausage and mash together with a fork.
Add remaining incredients, stir until smooth.
Put into bowl.
If you want it to harden up put into fridge.
Puree all of the above in a food processor.
Pour onto a cookie sheet lined with aluminum foil which has been oiled.
Mixture will be thick.
Press flat and even.
Bake at 350 degrees for 20 minutes.
Brownies are done when the pink is gone.
Do not over bake or the brownies will crumble.
Recipe may be doubled.
You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.
se.
Place the pork steak pieces, pork liver and 7 cups of
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
Spoon the mixture into a buttered loaf pan.
Put it in a pan of water and bake in a 350F oven for an hour.
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
alt and pepper. Lightly dust liver in the flour, add to
o a boil; add the pork chops and return to a
Mince onion and bacon and saute it until tender.
Cut liver into small pieces; add into bacon and onion and saute it for 10 more minutes. Cool it.
Grind the mixture twice with the machine. Add sour cream and mix well. Serve with warm bread.
Place the pork in a large pot; pour
Cook pork liver in water to cover for 20 minutes (save liquid).
Grind liver, bacon and onion.
Add other ingredients and mix thoroughly.
Pour into greased loaf pan.
Bake at 350\u00b0 for 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Put the liver, ground pork, salt, pepper, allspice and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
Combine sauce, egg and meat mixture and stir. Put in mold with two bay leaves on top of mold and bake for an hour to an hour and a half.
Combine liver sausage, 1 package cream cheese, onion, Worcestershire sauce and 1 teaspoon mustard.
Mix until smooth. Pack mixture into a small bowl lined with Saran Wrap or aluminum foil and chill throughout.
Shape into a ball and remove film or foil; place in center of a serving dish.
Mix 2 packages cream cheese and remaining mustard into a smooth paste; spread evenly over liver sausage and sprinkle with Cheddar cheese and nuts.
Cook liver and meat until very tender.
May remove fat if you wish.
Cool and mash or grind.
Return to heat.
Add seasoning and boil, adding enough meal to thicken very thin, cooking about 5 minutes.