Frankfort Liver Sausage

A German liver sausage from Frankfurt.

MeatsMetricUS
Pork liver400 g0.88 lb
Veal trimmings250 g0.55 lb
Fat trimmings200 g0.44 lb
Pork belly150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/2 tsp
White pepper3.0 g1-1/2 tsp
Marjoram1.0 g1/2 tsp
Mace2.0 g1 tsp
Ginger1.0 g1/2 tsp
Onion, chopped30 g1/2 small
Instructions
  1. Boil veal trimmings (below the boiling point) until semi-soft.
  2. Boil fat trimmings (below the boiling point) for 10 minutes. Drain and cool.
  3. Fry chopped onion in lard or oil until glassy and yellow.
  4. Grind raw liver through 3 mm (1/8”) plate.
  5. Grind veal and onions through 3 mm (1/8”) plate.
  6. Grind fat through 3 mm (1/8”) plate.
  7. Dice partially frozen pork belly into 6 mm (1/4") cubes.
  8. Mix veal, liver and spices together. And ground fat and diced belly and mix all together.
  9. Stuff loosely into 36 mm hog casings.
  10. Cook in water at 80° C (176° F) for 45 minutes.
  11. Immerse sausages in cold water for 10 minutes.
  12. Wipe off the moisture, dry briefly and refrigerate.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages