Home-made liver sausage is easy to make, and tastes very good, and, you have the ingredients.
1 lb. liver
1/2 onion
1 lb. ground pork
2 cloves garlic
1 tsp. salt
Preheat oven to 350' F.
Put all ingredients through a grinder, or combine in a food processor. Place the sausage paste into a loaf pan, or into clean soup cans from which only the top and the labels have been removed. Place the containers into the oven and bake until a meat thermometer reads about 175' F (about an hour). Remove from the oven and invert onto a platter. If using the cans, simply open the bottom and use it to push out your end product. Chill in the fridge, in a sealed plastic bag, or container until ready to use.
The sausage can be sliced and placed on bread with mayo, tomato, lettuce, etc., or can be smashed together with salad dressing, peickle relish, etc, like you would with canned tuna. Or, you can simply serve the sausage with crackers.
Another great way to make sandwhich fillings is to purchace things like canned makeral. It tastes very similar to canned salmon, and can be used to make fried patties, or cakes, or can be drained, and mixed with mayo, diced onion, mustard, etc. to make a sandwhich spread.
That sandwich spread you get at your supermarket is simply bologna that's been run through the meat grinder and mixed with either Miracle Whip Salad Dressing, or one of the generic versions, and sweet pickle relish.
I sometimes will puchace a couple of meat types when they are on sale, and make my own pate's or turrines by slicing the raw meat (turkey, pork, beef, etc.) into stirps and placing them in alternating layers in a greased loaf pan, with onion and garlic powder, salt, and pepper sprinkled between the layers. Again, you bake it until the temp. reads about 175 F. Chill this in the fridge until cold. Remove from the loaf pan and cut into thin slices. You can even add ifnly diced bits of peppers, or olives, and such to the loafs between layers. It's like getting olive loaf at the store, but better, because you get to season it yourself.
And there is absolutely nother wrong with barbecuing a good, lean chunk of meat on the covered grill, using the inderect method. You can even throw on a bit of your favorite smoking wood if you want. Then, when it's done and cooled, you just slice it deli-thin for sandwhiches. Just remember to slice it against the grain. Good meats for this include beef (tri-tips, top round, sirloin, bottom round), turkey, chicken, lean pork (fresh hams, loin), or any other lean meat you can find cheap. And of course, you can always dice or grind the cooked meat and mix with something else to extend the meat.
Hope this gives you some ideas.
Seeeeeeya; Goodweed of the North
