DanMcg,,I regularly use liver in sausage recipes and have found that if you are mincing the liver the amount of water added needs to be seriously reduced or more rusk or bread added to stiffen it up.
I am making some with minced pork and liver next but I will finely chop the liver by hand to hopefully improve the texture.
Regards, Lw
Bacon-Burger Grind
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by largewhite » Sun Dec 09, 2012 12:08 pm
food is not a matter of life and death, it's more important than that.......gw
- largewhite
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