Gänseleberwurst (Goose Liver Sausage)

German liver sausage made with goose liver.

Goose liver300 g0.66 lb
Pork liver500 g1.10 lb
Pork belly200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice, ground0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger, ground0.5 g1/4 tsp
Onions, chopped60 g2 oz
Madeira wine for soaking liver250 ml1 cup
  1. Marinate raw goose liver in Madeira wine for 6 hours. Drain the liver and dice into 5 mm cubes. Mix with salt and Cure #1. Place in refrigerate.
  2. Boil pork belly at 80° C (176° F) until softer. Drain and cool.
  3. Grind pork belly through 5 mm (1/4") plate.
  4. Chop the onions and fry them in lard until gold-light brown.
  5. Grind raw pork liver and onions through 3 mm (1/8") plate.
  6. Mix goose liver with pork belly, pork liver and spices together.
  7. Stuff into 55 mm pork or beef middles forming 40-50 cm (16-20 cm) sections.
  8. Boil in water at 80° C (176° F) for 75 minutes.
  9. Immerse in cold water for 10 minutes. Place on flat surface and cool down.
  10. Keep refrigerated.

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