Meats and Sausages
Schwineleberwurst
A German pork liver sausage
| Meats | Metric | US |
|---|---|---|
| Pork liver | 500 g | 1.10 lb |
| Pork belly | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.5 g | 1/4 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Chopped onion | 20 g | 1/4 onion |
| Egg | 1 | 1 |
Instructions
- Slice the liver into discs and scald for 5 minutes in hot water. Cool in running water and drain.
- Grind the liver and belly twice through 1/8” (3 mm) plate.
- Mix ground meat, liver, onion, egg and spices together. Once more grind through 1/8” (3 mm) plate.
- Stuff into 36 mm hog casings.
- Immerse sausages into boiling water, lower the heat and cook at 80° C (176° F) for 35 minutes.
- Place for 10 minutes in cold water. Dry briefly and refrigerate.
Notes
After cooking and cooling the sausage may be cold smoked for 2-3 hours at 18° C (64 ° F).
