Champignonleberwurst (Liver Sausage With Mushrooms)

German liver sausage with mushrooms.

Pork belly600 g1.32 lb
Pork liver300 g0.66 lb
Mushrooms, chopped100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Cardamom0.3 g1/5 tsp
Ginger0.5 g1/4 tsp
Onions40 g1/2 onion
  1. Boil pork belly at 80° C (176° F) until softer. Cool.
  2. Chop finely the onions and fry in fat on low heat until golden, but not dark brown.
  3. Grind pork belly through 3 mm (1/8") plate.
  4. Grind pork liver through 3 mm (1/8") plate.
  5. Mix meats, mushrooms, onions and spices together.
  6. Stuff into 55 mm pork or beef middles or in synthetic casings forming 50 cm (20") loops.
  7. Boil in water at 80° C (176° F) for 60 minutes.
  8. Immerse in cold water for 10 minutes, then hang in air to cool and evaporate moisture.
  9. Refrigerate.

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