Add to the pot with the pork and cook for thirty minutes longer, or until the liver is tender.
Drain meats and reserve broth
Cut meats into 1/4-inch cubes and chop in a food processor to a medium fine grind
Strain reserved cooking broth through a fine strainer or cheesecloth
Add one cup broth to the meats and grind again.Add the meats with broth mixture and remaining ingredients to the mixing bin and process until thoroughly blended
Using the #26or #29 horn extrude the mixture into the casings and twist off into four to six-inch links
Poke several holes down the length of each sausage.
Immediately put sausage into a deep pot and add water to cover
Bring water to just under a boil
Reduce heat and simmer sausages for 30 minutes or until they float to the surface
Drain sausages, then plunge into cold water to stop cooking
When cool, refrigerate, uncovered, on a rack to dry slightly for 12 hours
Refrigerate, covered, for up to one week longer or freeze for later use.
