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.

Pork liver300 g0.66 lb
Pork belly400 g0.88 lb
Lean pork100 g0.22 lb
Pork jowls100 g0.22 lb
Fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Cure #12.5 g1/2 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Onion60 g2.1 oz
  1. Chop the onions finely and fry in fat until golden.
  2. Grind pork belly, jowls, fat and onions through 5 mm (1/4") plate.
  3. Cut liver into slices and soak for 5 minutes in hot water (not boiling).
  4. Grind the liver through 3 mm (1/8") plate. Grind again or emulsify the liver in food processor.
  5. Mix all meats and ingredients 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.

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