The one I'm posting here is 100% calf liver, which makes it very delicate to handle once cooked. Most of the butcheries who make it decide to mix it with minced beef for two reasons:
1- It brings the cost down since meat is cheaper than liver.
2- I must say that it holds better especially if it's made to grill and not to bake or pan-fry.
Most of the liver sausages are sold pre-cooked, so we only get to pan-fry them for less then 2 minutes (both sides) to warm them and they're ready to go.
I happen to make fried eggs with slices of liver sausage, or I literally make nice appetizers by rolling it in puff pastry or shortcrust pastry after I smear it with mustard. It's worth trying.
|Just an egg wash to apply and the liver sausage appetizers |
are ready for baking
So if you happen to be in Morocco and specifically in Casablanca, get yourself a nice liver sausage/snake. It's a treat, especially when you make it a sandwich along with green olives, harissa, a few lettuce leaves and diced tomatoes. Ok you could have fries on the side too!
Here is a recipe adapted from Choumicha's "Saveurs et Cuisine du Maroc".
Prep: 20 min - cooking: 6 min approx
- 500g of calf's liver
- 500g of minced/ground beef (or replace half of it with more calf's liver)
- 150g- 200g of suet (fat around the kidney)
- 2 cloves of garlic
- 1 tbsp of cumin
- 1 tbsp of ground coriander seeds
- Harissa or cayenne to taste
- 2 tbps of parsley, chopped (optional)
- 1 tbsp of salt
- 2 tbps of water
- 4 tbsps of olive oil
- 500g of sausage skin (casings, guts)
- 10-20 cl of white vinegar
If you are using guts, make sure to clean them thoroughly. Then soak them in vinegar for 5 minutes, drain and pat dry.
Cut into pieces 60 cm long and tie one of the ends.
Cut the liver into slices 1 cm thick and grill them 2 minutes on each side (use an electric grill or brasero with hot charcoal). Cut the liver into small cubes.
In a bowl, mix the liver, fat, minced meat, garlic and spices. Put everything through a grinder to get a homogeneous and well combined mix. Add water and oil in the preparation of meat and mix well.
Stuff the guts with the mix (using a funnel or the usual sausage machine), do not fill it too much so the casing does not tear up during the cooking.
Tie the other end, roll the sausage over itself and secure with a toothpick. Grill it the sausages in the oven or over charcoal (even better) before serving. Do not be tempted to prick the sausages during cooking, but you could flip them a couple of times for an even colour.
Always serve warm.