Ten to twenty percent of liver, by weight, usually is added to other cooked products to make liver sausage. Cook heads, tongues, skins, hearts, and other pieces. Remove from heat when the cuts can be boned. Then scald the livers. If you cut them deeply with a knife they will be sufficiently seared in about 10 minutes.

Grind all the cooked materials moderately fine and add about one- fifth soup by weight, using enough to make the soup mixture soft but not sloppy. Season to taste and mix thoroughly. The following are the standard quantities of seasons for 100 lbs. of mixture.

2 to 2 1/2 lbs. salt
2 to 4 ounces black pepper
1 to 3 ounces sage
1/4 to 1 ounce red pepper (if desired)
1 to 2 ounces allspice (if desired)

Stuff seasoned, well-mixed sausage in beef casing and simmer in water until it floats, and this generally takes about 10 to 30 minutes. After cooking, plunge the sausage into cold water, chill for at least 30 minutes, and hang up to drain. If the meat has cooked too much it will destroy the “live” texture of the finished sausage.

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