Meats and Sausages
Gänseleberwurst (Goose Liver Sausage)
German liver sausage made with goose liver.
| Meats | Metric | US |
|---|---|---|
| Goose liver | 300 g | 0.66 lb |
| Pork liver | 500 g | 1.10 lb |
| Pork belly | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Allspice, ground | 0.5 g | 1/4 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger, ground | 0.5 g | 1/4 tsp |
| Onions, chopped | 60 g | 2 oz |
| Madeira wine for soaking liver | 250 ml | 1 cup |
Instructions
- 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.
- Boil pork belly at 80° C (176° F) until softer. Drain and cool.
- Grind pork belly through 5 mm (1/4") plate.
- Chop the onions and fry them in lard until gold-light brown.
- Grind raw pork liver and onions through 3 mm (1/8") plate.
- Mix goose liver with pork belly, pork liver and spices together.
- Stuff into 55 mm pork or beef middles forming 40-50 cm (16-20 cm) sections.
- Boil in water at 80° C (176° F) for 75 minutes.
- Immerse in cold water for 10 minutes. Place on flat surface and cool down.
- Keep refrigerated.
