Meats and Sausages
Bauernleberwurst
Bauer means "farmer" and there are a number of sausages that carry this prefix: Bauernbratwurst, Bauerleberwurst, Bauerwurst. Bauernleberwurst is a liver sausage.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 300 g | 0.66 lb |
| Pork belly, medium fat, without skin | 500 g | 1.10 lb |
| Pork meat rich in connective tissue (collagen)* | 200 g | 0..44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.0 g | 1/3 tsp |
| White pepper | 3.0 g | 1.5 tsp |
| Marjoram, rubbed | 1.0 g | 1 tsp |
| Allspice | 0.5 g | 1/2 tsp |
| Ginger, ground | 0.3 g | 1/8 tsp |
| Mace | 0.5 g | 1/4 tsp |
Instructions
- Boil split pork head and other connective tissue rich meat at 90º C (194º F) until soft. Save meat stock. Separate from bones, then grind through 10 mm (3/8") plate.
- Grind uncooked pork belly through 10 mm (3/8") plate.
- Scald 1/2 of the liver in remaining hot meat stock for 5 minutes. Grind the liver through 10 mm (3/8") plate.
- Grind remaining half of the raw liver through 3 mm (1/8") plate or emulsify in food processor adding salt and spices.
- Mix everything together.
- Stuff into 50 mm pork or beef middles.
- Boil at 80º C (176º F) for 65 minutes.
- Immerse in cold water for 5-10 minutes.
- Place/hang in air to evaporate moisture.
- Refrigerate.
Notes
* pork head meat, skins (max 10%), jowls, hocks.
Offal meat such as heart and tongue is also allowed.
Offal meat such as heart and tongue is also allowed.
