Lesotho-style Liver Sausage

Ingredients

In this Lesotho-style adaptation, we incorporate Lesotho's traditional spices and herbs to enhance the flavor profile of the original Italian Salsiccia di Fegato. The addition of local ingredients such as Lesotho peppers and indigenous herbs gives the dish a unique twist, infusing it with the vibrant flavors of Lesotho cuisine. We alse have the original recipe for Salsiccia di Fegato (Marche), so you can check it out.

• 500g (1.1 lb) beef liver, minced 500g (1.1 lb) beef liver, minced
• 250g (0.55 lb) pork fat, minced 250g (0.55 lb) pork fat, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 Lesotho peppers, finely chopped 2 Lesotho peppers, finely chopped
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced beef liver, pork fat, chopped onion, minced garlic, Lesotho peppers, ground coriander, ground cumin, dried thyme, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Stuff the mixture into natural sausage casings, forming sausages of your desired length.
3. 3.
   Prick the sausages with a fork to prevent them from bursting during cooking.
4. 4.
   Place the sausages in a large pot of boiling water and cook for 30 minutes.
5. 5.
   Remove the sausages from the water and let them cool.
6. 6.
   Once cooled, the sausages can be grilled, pan-fried, or baked until golden brown and cooked through.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beef liver — Make sure to mince the liver finely to achieve a smooth texture in the sausage.
• Lesotho peppers — Adjust the amount according to your preferred level of spiciness. Remove the seeds for a milder flavor.
• Natural sausage casings — Soak the casings in water before using them to make them more pliable and easier to work with.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the sausage mixture.
• Serve the Lesotho-style liver sausage with a side of pap (a traditional Lesotho porridge) or roasted vegetables for a complete meal.
• If you don't have natural sausage casings, you can shape the mixture into patties and cook them as liver sausage patties instead.
• Experiment with different herbs and spices to customize the flavor of the sausage to your liking.
• Leftover sausages can be refrigerated and enjoyed as a cold cut or reheated for later meals.

Serving advice

Serve the Lesotho-style liver sausage hot, either as a main dish or as part of a traditional Lesotho meal. Accompany it with Lesotho-style pap, roasted vegetables, or a fresh salad for a well-rounded and satisfying meal.

Presentation advice

Arrange the Lesotho-style liver sausages on a platter, garnished with fresh herbs such as parsley or cilantro. The golden brown color of the sausages will be visually appealing, and the vibrant green herbs will add a pop of freshness to the presentation.