Leberrotwurst (Red Liver Sausage)

Leberrotwurst has the word liver ("leber") in its name, but it is classified in the German Guide to Meats and Meat Products - Leitsätze für Fleisch und Fleischerzeugnisse as blood sausage (2.232.3).
Lean pork400 g0.88 lb
Pork jowls150 g0.33 lb
Pork liver200 g0.44 lb
Pork blood75 g2.5 oz fl
Pork skins75 g2.64 oz
Pork back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Allspice1.0 g1/2 tsp
Marjoram, ground1.0 g1/2 tsp
Onions15 g1/2 oz
  1. Slice the liver into thick discs an boil at 80° C (176° F) until cooked. Cool, then dice into 8 mm (3/8") cubes.
  2. Boil pork meat and jowls at 80º C (176º F) until semi-soft.
  3. Cut back fat into 6 mm (1/4") cubes and scald for 5 minutes in hot water. Drain.
  4. Boil skins at 90º C (194º F) until soft.
  5. Grind pork meat, jowls, skins and onion through 3 mm (1/8") plate.
  6. Mix blood with all ingredients then add ground meats, cubed fat and diced liver and mix all together.
  7. Stuff into 55 mm pork or beef middles.
  8. Boil in water at 80º C (176º F) for 60 minutes.
  9. Immerse in col water for 10 minutes. Drain and finish cooling in air.
  10. Refrigerate.
The sausage was traditionally stuffed into pork blind caps (caecum). Boil in water 80º C (176º F) for 90-100 minutes.

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