Chinese Duck Liver Sausage

1 lb boneless pork loin cut into cubes
2 duck livers
fat from 2 ducks, about 1/4 cup
clove garlic, ground
1 shallot, ground
2 tsp ground soy bean paste
1 tbsp Chinese rice wine
1 tbsp Hoisin sauce
1 tsp sesame oil
1/2 tsp pepper
1/2 tsp spice salt
1/2 tbsp sugar
4 feet sausage casings
Hoisin sauce
1 tsp canola, olive or peanut oil

Place all parts of the meat grinder and sausage making attachment in the freezer for 15 minutes.
Mix all of the ingredients (except for the sausage casings) and place in a stainless steel bowl in the refrigerater for 15 minutes.
Pull sausage casing over the sausage attachment like a stocking, gathering it up as you go, leave about 3 inches at the end. (tie off the end with kitchen string)
Assemble the meat grinder and pass the ingredients through at coarse grind. Pass ground ingredients through a second time on a fine grind. 
Attach sausage attachment to meat grinder and stuff sausage taking care to just drop the meat into the shute without pushing it in.
When all the meat has passed through, leave about three inches at the end and tie off with kitchen string. 
Twist into links and tie off. Prick links with a skewer a couple of times.
Heat oil in a nonstick pan and saute until internal temperature of sausages reaches 155.
Slice and serve with hoisin sauce for dipping.

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