Meats and Sausages
Champignonleberwurst (Liver Sausage With Mushrooms)
German liver sausage with mushrooms.
| Materials | Metric | US |
|---|---|---|
| Pork belly | 600 g | 1.32 lb |
| Pork liver | 300 g | 0.66 lb |
| Mushrooms, chopped | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 2.0 g | 1 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/5 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Onions | 40 g | 1/2 onion |
Instructions
- Boil pork belly at 80° C (176° F) until softer. Cool.
- Chop finely the onions and fry in fat on low heat until golden, but not dark brown.
- Grind pork belly through 3 mm (1/8") plate.
- Grind pork liver through 3 mm (1/8") plate.
- Mix meats, mushrooms, onions and spices together.
- Stuff into 55 mm pork or beef middles or in synthetic casings forming 50 cm (20") loops.
- Boil in water at 80° C (176° F) for 60 minutes.
- Immerse in cold water for 10 minutes, then hang in air to cool and evaporate moisture.
- Refrigerate.
