Frankfort Liver Sausage

A German liver sausage from Frankfurt.

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
  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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