Meats and Sausages
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).
| Meats | Metric | US |
|---|---|---|
| Lean pork | 400 g | 0.88 lb |
| Pork jowls | 150 g | 0.33 lb |
| Pork liver | 200 g | 0.44 lb |
| Pork blood | 75 g | 2.5 oz fl |
| Pork skins | 75 g | 2.64 oz |
| Pork back fat | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Marjoram, ground | 1.0 g | 1/2 tsp |
| Onions | 15 g | 1/2 oz |
Instructions
- Slice the liver into thick discs an boil at 80° C (176° F) until cooked. Cool, then dice into 8 mm (3/8") cubes.
- Boil pork meat and jowls at 80º C (176º F) until semi-soft.
- Cut back fat into 6 mm (1/4") cubes and scald for 5 minutes in hot water. Drain.
- Boil skins at 90º C (194º F) until soft.
- Grind pork meat, jowls, skins and onion through 3 mm (1/8") plate.
- Mix blood with all ingredients then add ground meats, cubed fat and diced liver and mix all together.
- Stuff into 55 mm pork or beef middles.
- Boil in water at 80º C (176º F) for 60 minutes.
- Immerse in col water for 10 minutes. Drain and finish cooling in air.
- Refrigerate.
Notes
The sausage was traditionally stuffed into pork blind caps (caecum). Boil in water 80º C (176º F) for 90-100 minutes.
