Schwineleberwurst

A German pork liver sausage

MeatsMetricUS
Pork liver500 g1.10 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Marjoram1.0 g1/2 tsp
Chopped onion20 g1/4 onion
Egg11
Instructions
  1. Slice the liver into discs and scald for 5 minutes in hot water. Cool in running water and drain.
  2. Grind the liver and belly twice through 1/8” (3 mm) plate.
  3. Mix ground meat, liver, onion, egg and spices together. Once more grind through 1/8” (3 mm) plate.
  4. Stuff into 36 mm hog casings.
  5. Immerse sausages into boiling water, lower the heat and cook at 80° C (176° F) for 35 minutes.
  6. 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).

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