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Nutrition Facts
Serving Size 1 paties 121g Recipe makes 40 paties) The following items or measurements are not included below: 1 teaspoon salt & pepper
Calories 258
Calories from Fat 118		(45%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 134mg		44%
Sodium 69mg		2%
Potassium 426mg		12%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 0.7g	2%
	Sugars 0.2g
Protein 28.3g		56%
how is this calculated?

Homemade Liver Sausage

Recipe #195433 | 4 hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Kevin J
Nov 13, 2006

Old Family Recipe made from Beef,Pork, & Liver.Great for Breakfast..YUM

1
Cook all meat separate to requirments.
2
Save the juice from the pork & beef roast.
3
Store pork and beef juice in fridge over night.
4
The next day skim off white fat and despose of.
5
Save juice.
6
Grind all meat.
7
Layer and put meat in kettle or large cooking pot as you grind.
8
Grind up half med onion and ad to ground meat.
9
Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK).
10
Stir in beef & pork juice.
11
Moisten meat mixture with 1/3 cups of water.
12
Urban tells us: make it mushy.
13
Thicken it with the buckwheat flour.
14
add sage 2-4 tbl spoon full.
15
add salt and pepper to taste.
16
Aunt May reminds us : cook till mixture starts to pull away from kettle sides.
17
make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.