Liver Sausage with Sardines

A traditional German sausage made with pork liver and sardines.

Pork liver300 g0.66 lb
Pork, lean300 g0.66 lb
Pork belly250 g0.55 lb
Pork back fat or fat trimmings120 g0.26 lb
Sardines30 g1.0 oz
  • Salt |18 g|3 tsp
  • White pepper |3.0 g|1-1/2 tsp
  • Marjoram, ground |1.0 g|1/2 tsp
  • Thyme, rubbed |0.5 g|1 tsp
  • Ginger, ground |0.5 g|1/4 tsp
  1. Cook lean pork in water (below the boiling point) until semi-done.
  2. Cut the liver into strips and scald them with hot water for 5-10 minutes so they become white. Let them dry, then grind them through 1/8” (3 mm) plate.
  3. Scald fat with hot water, cool, then grind through 1/8” (3 mm) plate.
  4. Grind pork belly with 1/8” (3 mm) plate.
  5. Boil pork (below the boiling point) until semi-soft. Cool, then grind through 1/8” (3 mm) 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 35 minutes.
  9. Immerse sausages in cold water for 10 minutes.
  10. Wipe off the moisture, dry briefly and refrigerate.
You can use fresh or canned in water boneless and skinless sardines.

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