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.

Pork head meat400 g0.88 lb
Fat trimmings100 g0.22 lb
Pork skins50 g0.11 lb
Pork liver300 g0.66 lb
Onions50 g0.11 lb
Meat stock*50 ml1.66 oz fl
White bread (dry rolls)50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Pepper2.0 g1 tsp
Marjoram, ground1.0 g1/2 tsp
Allspice, ground1.0 g1/2 tsp
Thyme, rubbed1.0 g1 tsp
Parsley, chopped3.0 g1 Tbsp
Cinnamon0.5 g1/4 tsp
  1. Cook split pork head, skins and fat trimmings in a little water until meat separates from bones.
  2. Remove meat, save meat stock. Using fingers separate meat from bones when still warm.
  3. Cut liver into thick slices and scald in hot water for 5 minutes, don’t boil.
  4. Soak crushed rolls in meat stock until they fully absorb the liquid.
  5. Grind meat and skins through 5 mm (1/4”) plate.
  6. Grind onions through 5 mm (1/4”) plate.
  7. Grind liver through 3-5 mm (1/8-1/4”) plate.
  8. Squeeze the liquid out from the rolls, them mix them with all materials and spices.
  9. Stuff into 36 mm pork casings, about 25 cm (1’) long.
  10. Cook in water at 80° C (176° F) for 40 minutes.
* 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.

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