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.

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