Schwineleberwurst (Pork Liver Sausage)

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 2 minutes in hot water. Cool in running water and drain.
  2. Grind the liver and belly twice through 3 mm (1/8”) plate.
  3. Mix ground belly, liver, onion, egg and spices together. Grind once more through 3 mm (1/8”) 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).

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages