LIVER SAUSAGE

Serves: 12
Preparation time: 2 hours plus 24 hours cooling
Cooking time: 1.5 hours

METHOD

1. Mix all ingredients together thoroughly. cook 180 0c 1.5 hours or until 70oc
2. Take out 300g of the mix and puree. Take more out if you prefer a finer texture, but no more than 500g, then fold back into the rest of mix.
3. Pot into glass oven proof preserving jars and place in a water bath.
4. Cook at 180°C for about 1 1/2 hours or until the interior registers 70°C.
5. Close the lids and leave to cool.
6. I think these will last for some time, but I've not tried to see how long so I won't recommend a shelf life. However once opened they should last for about 5 days in the fridge.

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