Schwineleberwurst (Pork Liver Sausage)

German pork liver sausage

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
  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.
After cooking and cooling the sausage may be cold smoked for 2-3 hours at 18° C (64 ° F).

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