Liverwurst Sausage

Ingredients

• 500g Beef liver
• 500g Diced beef chuck
• 200g Pork fat
• 225g Bacon
• 1 small onion, finely chopped
• 2 tablespoon cooking oil
• ¼ cup brandy or cognac
• ¼ cup heavy cream
• 1 teaspoon dried bay leaves finely ground
• 6 tablespoons milk powder 2 tablespoons mustard powder
• 1 tablespoon dried marjoram
• 2 teaspoons grated ginger
• 1 tablespoon black
• ½ a nutmeg grated
• 1 Tablespoon kosher salt
• 2 tablespoons dry white wine cold
• 1 teaspoon pink salt

Method

1. Pat the liver dry. Season the liver with salt and pepper. Heat half the oil in a skillet on high heat and brown the liver well on all sides. Remove and pour off any oil, then add the onion and the additional oil to the pan and cook until softened, about 5 minutes.
2. Add the brandy and cook until the pan is nearly dry. Scrape up the browned bits. Add the heavy cream and reduce by half. Scrape the onion mixture into a small bowl or and chill.
3. Cut the bacon into 1 inch pieces. Dice the cooked liver, meat and fat, mix with the bacon, onions, and the seasonings except the wine and milk powder. Grind the mixture through the small die of a meat grinder.
4. Chill your meat mixture in the freezer for 15 minutes then pass iit through the small die again. Repeat the process once more so that you've ground the meat 3 times.
5. Transfer the mixture to a stand mixer and add the wine and ⅓ of the milk powder. Begin to mix on low speed. Keep a towel wrapped around the bowl to prevent milk powder from getting everywhere. Gradually add the rest of the milk powder.
6. Clean meat from the paddle attachment if needed to ensure even seasoning.
7. Cook a small piece of the liverwurst to test the seasoning. Adjust until it tastes good to you.
8.  Refrigerate the sausage overnight for the most even, well flavoured result.