Hot Pepper Liver Lyoner Guangdong Style

Cold cut with some slices of bread

It's been a while I have not made sausages any more as I have been busy baking and cooking. But finally, after a long time of abstinence I was just missing my cold cuts too much so I just had to get to it and make some "Aufschnitt". I took a recipe of Lyoner sausage (German cold cut style sausage) and modified it slightly with some interesting ingredients and flavors to match my style. Out come this delicious fiery pepper sausage that really tastes fantastic on my breads. As i am in lack of sausage casings, I simply make my sausage in a glass, so I am sorry for the sloppy presentation. I hope that one day I can find a casing supplier and I will present you some more professional looking sausages. Anyway, here we go with my pepper Lyoner.


Ingredients:
Meat (in Percent)

• 21% beef
• 42% pork (leave a little bit of the fatty part on the pork)
• 21% pork liver
• 16% ice water
• 100 g diced bell pepper
• ½ diced onion

Spices, for 1 KG of sausage: 

• 18 g curing salt
• 2,5 g white pepper powder
• 0,5 g coriander powder
• 2 g Paprika, hot (is that still called paprika?) 
• 0,25 g ginger powder
• 0,25 g cardamon powder
• 1/4 died raw onion 

Spices mix ready for the sausage

Let the diced onion and the bell pepper it dry in the oven or roast them in the pan. put aside. Clean all the meat of the muscle strains and the fatty parts, then cut all the meat in cubes and put them in the freezer for a while until they are semi frozen.

Frozen meat cubes from the freezer

Then let the frozen meat cubes through the meat grinder to get semi frozen minced meat. The temperature of the meat is essential for later. So if the minced meat is too warm, make sure to put it in the freezer again for a while.

Minced meat from the grinder

Now mix the minced meat with the spices.

Minced meat with the spices

Now mix the dried / fried bell pepper and onion cubes among the minced meat. Clean the liver of the muscle strains. Pour boiling water over the liver that will turn into grey. Now cut the liver into cubes. Take the ice cubes and crush them roughly. Now grind it to the minced meat and the crushed ice cubes through the mincer to the minced meat that contains the spices.

Minced meat with live, spices and the bell pepper as well as the onions

For any case keep some ice water ready for the next step. Put the minced meat in the cutter and cut everything so long until you get a real nice and smooth sausage meat mixture, it should have the consistency as in the picture below. Take care that the mixture don’t go over a temperature of 12 degrees Celsius in order to mix the fat and the proteins well together so that the meatloaf won’t lose all the juices later and turn dry. If your cutter is having a hard time to cut the mixture, maybe you want to add a little bit of iced water that I always keep ready for the case. But don’t add too much so the mixture would turn watery…
The sausage meat should be nice and sticky, you can feel the mixture between your fingers stick together. Now you can use the cooking method in order to see if everything is consistent and nice. You cook up a small amount of water, then you take one small spoon of your meatloaf mixture and drop it in the water and cook it for ten minutes. If the meat sticks nicely together and the meatball has a good consistency, you already are done by now. This test is also good to check if the seasoning is correct of if something is missing according to your taste buds.

Sausage meat ready for cooking

As I didn’t find the sausage skins, I chose to fill the sausage, like always in the glass. That works like this. Get yourself some preserving jars. First, cook the empty glasses, the rubber sealing and the cover in boiling water to disinfect everything. Take the glasses and fill every glass ¾ full with the wurst and close it up with the rubber sealed cover. Now you prepare a big cooking pot with water that you preheat on a constant heat of 80 degrees Celsius (i pop it at 80 in the oven). Don’t put the heat over 80 degrees Celsius or the sausage will have a problem later. Stay at exactly 80 degrees Celsius or slightly under. I use a laser temp gun to monitor the water constantly. Now you cook the glasses with the meat for 90 minutes in the water. After two hours, you take them out and put them aside and cover them with a towel, so they slowly cool down. If they cool down too fast, the glasses might explode. Later you can put and keep them in the fridge. After they are cold, you can store them, open them in the next morning and enjoy the Lyoner with or on a slice of bread.