Amazon.com: liver

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery and Charles G. Reavis (Paperback - Jan 15, 2003)

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Excerpt - page 5: "... with allspice, car- away, and marjoram. Braunschweiger, a German-style pork liver sausage, is usually smoked after it is cooked. Onions, mustard seed, ..."

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Whole Duck Foie Gras "Au Torchon" - duck liver - 15-18 oz/425-550 gr, Canada. by Apilcina

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Eurostyle Goose Liver Sausage by Eurostyle

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Recipes From Around the World Volume 1 by DigiColorPrint (Kindle Edition - Jul 9, 2008) - Kindle Book

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Professional Charcuterie: Sausage Making, Curing, Terrines, and P�t�s by John Kinsella and David T. Harvey (Hardcover - Mar 1996)
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