Liver Sausage with Cream (Sahneleberwurst)

Liver Sausage with cream (Sahneleberwurst) is a German liver sausage.

Pork liver400 g0.88 lb
Pork belly, jowls, back fat600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/2 tsp
Mace0.5 g1/4 tsp
Onion, chopped40 g1/2 onion
Cream60 ml2 oz fl
  1. Cook pork fats (except liver) in water at 80° C (176° F) until semi-soft. Drain and cool. Grind through 1/8” (3 mm) plate.
  2. Slice the liver into discs and scald for 5 minutes with cold water. Drain and cool. Grind through 1/8” (3 mm) plate.
  3. Fry chopped onion in lard until light yellow, but not brown.
  4. Mix fat, liver, cream and all ingredients together.
  5. Stuff into 40 mm hog casings.
  6. Cook in water at 80° C (176° F) for 40 minutes. Immerse for 10 minutes in cold water. Drain, dry briefly and refrigerate.

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