Bauer means "farmer" and there are a number of sausages that carry this prefix: Bauernbratwurst, Bauerleberwurst, Bauerwurst. Bauernleberwurst is a liver sausage.

Pork liver300 g0.66 lb
Pork belly, medium fat, without skin500 g1.10 lb
Pork meat rich in connective tissue (collagen)*200 g0..44 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.0 g1/3 tsp
White pepper3.0 g1.5 tsp
Marjoram, rubbed1.0 g1 tsp
Allspice0.5 g1/2 tsp
Ginger, ground0.3 g1/8 tsp
Mace0.5 g1/4 tsp
  1. 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.
  2. Grind uncooked pork belly through 10 mm (3/8") plate.
  3. Scald 1/2 of the liver in remaining hot meat stock for 5 minutes. Grind the liver through 10 mm (3/8") plate.
  4. Grind remaining half of the raw liver through 3 mm (1/8") plate or emulsify in food processor adding salt and spices.
  5. Mix everything together.
  6. Stuff into 50 mm pork or beef middles.
  7. Boil at 80º C (176º F) for 65 minutes.
  8. Immerse in cold water for 5-10 minutes.
  9. Place/hang in air to evaporate moisture.
  10. Refrigerate.
* pork head meat, skins (max 10%), jowls, hocks.
Offal meat such as heart and tongue is also allowed.

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