Meats and Sausages
Aachener Weihnachtsleberwurst
Aachener Weihnachtsleberwurst (Weihnachts-Christmas, Leber-liver, wurst-sausage) is German Christmas liver sausage that have been produced in the city of Aachener since 19th century.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 300 g | 0.66 lb |
| Pork belly | 400 g | 0.88 lb |
| Liver | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Cardamom | 0.3 g | 1/8 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Anise, ground | 0.5 g | 1/4 tsp |
| Vanilla | 3 ml | 1/2 tsp |
| Cream | 60 ml | 2 oz fl |
| Onion | 50 g | 1/2 onion |
| Cranberries, dried | 2 Tbsp |
Instructions
- Immerse liver for 5 minutes in hot water (below the boiling point). Cook meats at 95° C (203° F) until done. Save meat stock. Add any solid remaining cooked fat to the sausage.
- Grind lean pork and belly with salt and cure #1 through 1/4” (6 mm) plate.
- Dice the onion and fry in lard until glassy.
- Grind liver through 1/8” (3 mm) plate.
- Using food processor emulsify liver until a smooth paste is obtained. Add cream, spices, onion, ground meat and emulsify all together.
- Stuff into 40-60 mm natural or synthetic casings.
- Cook in water or the remaining meat stock at 78-80° C (174-176° F). Allow 10 minutes cooking time per 10 mm (1 cm) of the sausage diameter (40 mm casing needs 40 minutes cooking time). Cool for 10 minutes in cold water than finish cooling in air.
Notes
The sausage may be smoked for a few hours with cold smoke at 18° C (64° F). In such a case use natural or permeable casings (cellulose, fibrous) that will permit the smoke to go through.
The sausage often includes material such as nuts, apple slices, raisins and cranberries. Aachener Weihnachtsleberwurst carries PGI, 2016 classification.
The sausage often includes material such as nuts, apple slices, raisins and cranberries. Aachener Weihnachtsleberwurst carries PGI, 2016 classification.
