Hog Hunter's Liver Sausage

Hog Hunter's Liver Sausage

To every two hog's livers, add one calves liver; cut in thin slices. Scald well with hot water until the livers look white and clean. Chop well.

Add one eighth (1/18th) the amount of pure pork fat, boiling the fat for 1/2 hour before mixing. Mix and chop together very fine.

Add 4 oz. of fat pork to every 5 pounds
of the balance. Then boil for 1/2 hour.

Adding the following spices to each
100 pounds:

7 oz. salt
2 oz. pepper
1 oz. ground marjoram
1/2 oz. sage, ground
1/2 oz. basil, ground
1/2 oz. thyme, ground
2 minced onions
1 small head of garlic

Stuff into narrow hog casings 13 to 18 inches long (not filling them very full) and tie the ends with twine.

When filled and tied, prick the sausages before cooking or they will fill with fat. Cook in water just below the boiling point for 30 minutes (to give the white appearance). Stir constantly.

After cooling, hang for 3 days in the open air, then smoke for 6 days over a slow fire