Frankfort Yellow Liver Sausage

A German liver sausage of yellow color from Frankfurt.

MeatsMetricUS
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
Instructions
  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.
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.

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