Meats and Sausages
Frankfort Yellow Liver Sausage
A German liver sausage of yellow color from Frankfurt.
| Meats | Metric | US |
|---|---|---|
| Pork or veal liver | 400 g | 0.88 lb |
| Pork loin, belly | 300 g | 0.66 lb |
| Back fat or fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 3.0 g | 1-1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Turmeric* | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/8 tsp |
Instructions
- Boil pork (below the boiling point) until semi-soft.
- Boil fat trimmings (below the boiling point) for 10 minutes. Drain and cool.
- Grind raw liver through 3 mm (1/8”) plate.
- Grind pork through 3 mm (1/8”) plate.
- Grind fat through 13 mm (1/8”) plate.
- Mix meat, fat, liver and spices together.
- Stuff loosely into 36 mm hog casings.
- Cook in water at 80° C (176° F) for 45 minutes.
- Wipe off grease and paint the sausages with yellow coloring* without a delay.
Notes
The following is the recipe for the yellow coloring of the casing:
mix one teaspoon of saffron with two tablespoons of rum, then add two tablespoons of hot water and the beaten yolk of an egg. When cut the sausage presents a nice contrast between a white inside and the yellow outside. * Turmeric is optional. It will add yellow tint to meat mixture.
