So my Dad comes to me this weekend and says...

[tacklebox]

"I've got some beef tongue, beef liver, chicken innards(gizzards,livers,etc.), and pork trimmings. Can we use them for sausage?" Other than the pork trimmings, has anyone out there used these ingredients in sausage; smoked, fresh, or otherwise? I don't think these will fair well in sausages, but if you have used them, I could use a little help. BTW, I am not a sausage maker yet, and neither is He, but he's frugal and was just curious. TIA
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~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69

[animal]

Oh my god is all I can think of, buy a pack of Old Wisconsin brats and git rid of that stuff.

[partapache]

Add some bread crumbs, oatmeal and molasses and you just posted my recipe for dog jerky.

[Hell Fire Grill]

I dont use any organ meat in my sausages. There are some folks that use them but not me because I dont want to replicate store bought sausage. Especialy the liver. With all the antibiotics and hormoans they have to feed commercialy raised animals I would imagine the liver from those creatures is gonna have some nasty stuff in them.

[morick]

Im not sure about the tounge or gizzards but liver sausages are quite tasty from what ive sampled at a few german festivals.Let me know what you come up with.

[trapper]

Liver sausage is great! Never used beef tounge for sausage but we always used the pork tounges in our blood sausage. Never heard of using chicken gizzards in sausage but if you fry them up they go mighty good with beer.
If you are going to make much sausage you should really own Rytek Kutas' book, Great Sausage Recipes and Meat Curing. It is the bible of sausage making.

[JimH]