Sardellenleberwurst (Sardines Liver Sausage)

A traditional German pork liver sausage with sardines.

MeatsMetricUS
Pork liver300 g0.66 lb
Pork, lean300 g0.66 lb
Pork belly250 g0.55 lb
Pork back fat or fat trimmings120 g0.26 lb
Sardines30 g1.1 oz
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper3.0 g1.5 tsp
Marjoram, ground1.0 g1/2 tsp
Thyme, rubbed0.5 g1 tsp
Ginger, ground0.5 g1/4 tsp
Instructions
  1. Boil lean pork (below the boiling point) and pork belly until semi-soft. Cool, then grind through 3 mm (1/8") plate.
  2. Cut the liver into strips and scald them with hot water for 5-10 minutes so they become white. Let them cool, then grind them through 3 mm (1/8") plate.
  3. Scald fat with hot water, cool, then grind with sardines through 3 mm (1/8") plate.
  4. Mix all meats, fat, liver and spices together.
  5. Stuff loosely into 36 mm hog casings.
  6. Cook in water at 80° C (176° F) for 40 minutes.
  7. Immerse sausages in cold water for 10 minutes.
  8. Wipe off the moisture, dry briefly and refrigerate.
Notes
You can use fresh or canned in water boneless and skinless sardines.

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