Meats and Sausages
Bratleberwurst
Bratleberwurst is an Austrian cooked sausage made from precooked pork head meat, raw liver, skins, white bread and/or cereals and meat stock. In addition to onions leeks are occasionally added.
| Materials | Metric | US |
|---|---|---|
| Pork head meat | 400 g | 0.88 lb |
| Fat trimmings | 100 g | 0.22 lb |
| Pork skins | 50 g | 0.11 lb |
| Pork liver | 300 g | 0.66 lb |
| Onions | 50 g | 0.11 lb |
| Meat stock* | 50 ml | 1.66 oz fl |
| White bread (dry rolls) | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2.5 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram, ground | 1.0 g | 1/2 tsp |
| Allspice, ground | 1.0 g | 1/2 tsp |
| Thyme, rubbed | 1.0 g | 1 tsp |
| Parsley, chopped | 3.0 g | 1 Tbsp |
| Cinnamon | 0.5 g | 1/4 tsp |
Instructions
- Cook split pork head, skins and fat trimmings in a little water until meat separates from bones.
- Remove meat, save meat stock. Using fingers separate meat from bones when still warm.
- Cut liver into thick slices and scald in hot water for 5 minutes, don’t boil.
- Soak crushed rolls in meat stock until they fully absorb the liquid.
- Grind meat and skins through 5 mm (1/4”) plate.
- Grind onions through 5 mm (1/4”) plate.
- Grind liver through 3-5 mm (1/8-1/4”) plate.
- Squeeze the liquid out from the rolls, them mix them with all materials and spices.
- Stuff into 36 mm pork casings, about 25 cm (1’) long.
- Cook in water at 80° C (176° F) for 40 minutes.
Notes
* meat stock (or beef or chicken bullion cubes with water) as needed.
Occasionally, the coarse-fiber and dry muscular meat of beef diaphragm (“Kronfleisch”) is added alongside pork head meat. This particular cut is known as “Kronfleisch” in German and “Skirt-Steak” in English.
Occasionally, the coarse-fiber and dry muscular meat of beef diaphragm (“Kronfleisch”) is added alongside pork head meat. This particular cut is known as “Kronfleisch” in German and “Skirt-Steak” in English.
