Frankfort Yellow Liver Sausage

A German liver sausage of yellow color from Frankfurt.

Pork or veal liver400 g0.88 lb
Pork loin, belly300 g0.66 lb
Back fat or fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper3.0 g1-1/2 tsp
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Turmeric*0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
  1. Boil pork (below the boiling point) until semi-soft.
  2. Boil fat trimmings (below the boiling point) for 10 minutes. Drain and cool.
  3. Grind raw liver through 3 mm (1/8”) plate.
  4. Grind pork through 3 mm (1/8”) plate.
  5. Grind fat through 13 mm (1/8”) plate.
  6. Mix meat, fat, liver and spices together.
  7. Stuff loosely into 36 mm hog casings.
  8. Cook in water at 80° C (176° F) for 45 minutes.
  9. Wipe off grease and paint the sausages with yellow coloring* without a delay.

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.

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