Hi! I’m back! Only three more days until I go back to school, and I can’t wait!
While I’m going back on Wednesday, classes don’t start for another two weeks AND research wrapped up a week ago. I’m putting most of that extra time and energy into my “culinary research”. Two seasons of Great British Menu later, I have some new tricks up my sleeve that I’m so excited to share.
Today’s recipe is inspired by the poached liver parfaits and Daniel Clifford’s signature kidney dish. I LOVE offal. I also recognize that it’s not everyone’s cup of tea. Don’t worry, there’s nothing a generous amount of salt, spices and soaking in milk can’t solve. Seriously though, soak the offal in milk- it makes a huge difference.
f that isn’t convincing. don’t forget the nutritional and environmental benefits of consuming offal. Plus, it’s cheap!
Now that I’ve overcome objections to consuming offal, the question is now how to get some? Good news! Most supermarkets have presliced beef liver or cartons of chicken liver. For more exotic cuts like liver or kidney, try a local butcher or a large Asian supermarket.
So, with that said, let’s get cooking!
Easy Homemade Liver Sausage
Ingredients
- 4oz Liver
- 4oz Pork butt
- 1.5oz Pork Kidney, cleaned and sliced (replace with more liver if not available)
- 2tbsp Mustard
- 1tbsp Flour
- salt, to taste
- Italian seasoning, to taste
Directions
- Roughly chop liver, pork butt and kidney. Place in food processor with mustard, flour, salt and seasoning. Puree until smooth.
- Cut four 7.5in (long) x 12in (wide) sheets of plastic wrap. Divide meat mixture into 4. Spoon onto plastic wrap and roll like a roulade. Here’s a good reference: https://www.youtube.com/watch?v=aClRzPaYvEU
- Fill a medium sauce pan with water. Bring to a simmer and place rolls into water. Make sure water covers the sausage. Simmer for 7-9min or until sausage is firm. Remove from heat and place in a bowl of ice water to stop the cooking
- Remove plastic wrap. Heat oil in pan. Fry sausages until evenly browned
- Serve and enjoy!
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I hope everyone enjoys this recipe! Did I change your mind about offal? Let me know
Until next time, Bye!
The Red-braised Twinkie 