Liver Sausage
Ingredients
Directions
Poach
Cover the liver sausage with cold water and heat gradually to boiling point.
Remove from water carefully to avoid breaking.
Fry and serve
Place in a frying pan with warm fat (not hot).
Cover and fry until brown on both sides.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Liver sausage
- Forms the main body of the dish and supplies its rich, savoury flavour.
- Fat for frying
- Conducts heat to the surface and helps the sausage brown evenly.
The step that matters
Frying in warm, not hot, fat. Gentle heat lets the sausage warm through while the outside browns slowly. Very hot fat scorches the surface before the inside heats, and the casing can split as the contents expand.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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