Leverpolse is a Danish liver sausage

Pork liver300 g0.66 lb
Veal300 g0.66 lb
Pork belly, jowls200 g0.44 lb
Back fat100 g0.44 lb
Lean pork100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Thyme0.5 g1/4 tsp
Diced onion50 g1 small
  1. Simmer veal, lean pork, jowls and belly in hot water until cooked. Save the meat stock.
  2. Chop onion finely and fry in grease until glassy.
  3. Scald liver in hot water for 3 minutes.
  4. Dice back fat into 1/4” (6 mm) cubes.
  5. Slice liver into 1/4” (6 mm) discs.
  6. Grind lean pork, veal, jowls and belly through 1/4” (6 mm) plate.
  7. Emulsify liver in a food processor.
  8. Add ground meats (except diced back fat), onions, spices and 60 ml (2 oz fl) of meat stock in a food processor.
  9. Emulsify until a smooth paste is obtained.
  10. Pour into a bowl and mix with back fat cubes.
  11. Stuff loosely into 36 mm hog casings.
  12. Cook sausages in hot water at 80° C (176° F) for 30 minutes.
  13. Cool in cold water for 10 minutes, then spread on the table to cool.
If back fat cubes are not to be displayed, emulsify back fat with the remaining ingredients in the food processor. After cooling the sausage can be smoked with a thin smoke at 18° C (64° F) for 2-4 hours. Refrigerate.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs