Marathon County Maple, Day 14

A breakfast staple when I was growing up was liver sausage on sourdough pancakes (followed by maple syrup on sourdough pancakes, of course). We still have Daddy's recipe:

50 lbs pork
12-13 pounds pork liver
Grind the boiled meats together and add seasoning:
Sage.... to taste
Salt.... to taste
Pepper.. to taste


Wanna watch?


Pork and liver


Pork starting to cook on 'camping' propane burners in the basement.


Liver simmering on the kitchen stove.


The meat grinder is powered by an old washing machine motor and transmission, coarse plate inserted.


The work table covered by waxed butcher paper.


First, cut pork into pieces that'll fit into the grinder...

First (coarse) grind didn't get photographed.


Mix in the spices after the coarse grind. This is where "to taste" comes in. Some internet research gave us a starting point, but even we couldn't agree to what was exactly right, but—lots of sage.


Grind again with the finest plate...


...pack into one pound tubs...


...and freeze.


Another picture of the machine. Daddy had the grinder mounted on the end of a work bench in his basement, with the motor / transmission on a hinged board on a shelf underneath, and a v-belt / pulley arrangement connecting them, the weight of the motor / transmission keeping tension on the belt.

Not shown: Cleanup...!

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