I just ordered a grinder/stuffer to start making sausage again. Used to do it lots as a kid with my germanic russian family. Got to get the family recipe from my 92 year old grandfather.
Another sausage we used to make, and I still do make every 1-2 years with my dad is what we call "mushy sausage." I've only ever come across a similar commercial sausage once, and it was called "rice sausage, " although we use barley instead. The key components are liver, barley and allspice. Anyways, this is a loose sausage, I'm guessing the "mushy" term was just a poor translation.
1 pork shoulder
1.5 lbs beef/pork liver
1 bag pearl barley cooked
Grind the meat, mince the onion and garlic, season, and mix. Bag and seal it up in 1lb packages. Pan fry.
The liver and allspice give it a very unique flavour. Even people that hate liver can't pick it out. Absolutely delicious with eggs and toast.
Sound a lot like the "Hurka" my Hungarian grandmother made. Rather like Polish "Kiska" sausage, actually. Rice, a bit of meat, and the offals that are classic to some of these eastern European tubed meat masterpieces; the classic Hungarian way is to add a good amount of marjoram. Hers used only rice, no barley,, and in addition to the liver also included the lungs (which became illegal to sell in the US). I've made it a few times leaving the lungs out (only because I couldn't get them and don't raise pigs myself) and it came out great. You're absolutely right about the liver...it adds an interesting, different, and not overpowering dimension to the sausage and even self proclaimed non-offal fans I've fed it to have found it very tasty.
I like the idea of the pearled barley in there...I may just have to try your recipe soon...thanks for posting it.