Meats and Sausages
Berliner Leberwurst (Berliner Liver Sausage)
Nearly ever region in Germany has its own version of liver sausages with slightly different ingredients. This liver sausage is popular in Berlin.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 300 g | 0.66 lb |
| Pork belly | 400 g | 0.88 lb |
| Lean pork | 100 g | 0.22 lb |
| Pork jowls | 100 g | 0.22 lb |
| Fat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Onion | 60 g | 2.1 oz |
Instructions
- Chop the onions finely and fry in fat until golden.
- Grind pork belly, jowls, fat and onions through 5 mm (1/4") plate.
- Cut liver into slices and soak for 5 minutes in hot water (not boiling).
- Grind the liver through 3 mm (1/8") plate. Grind again or emulsify the liver in food processor.
- Mix all meats and ingredients 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.
