Thüringer Leberwurst is one of the most known and popular sausages in German Thuringia, the region where experienced and skilled butchers were known for their sausage making skills for centuries. Thuringian liver sausage has been around for over 200 years. At least 51 % of the ingredients must originate in Thuringia. Thüringer Leberwurst carries PGI 2003 classification.
|Pork liver||400 g||0.88 lb|
|Pork belly, jowls||300 g||0.66 lb|
|Lean pork, lean pork trimmings||200 g||0.44 lb|
|Pork back fat||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|Cure #1||2.5 g||1 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram, ground||1.0 g||1 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Ginger||0.3 g||1/8 tsp|
|Onion||50 g||1 small|
- Immerse liver in hot water for 5 minutes. Drain.
- Cook meats (except liver) in hot water (below the boiling point) until soft. Save meat stock.
- Dice onion and fry in fat until glassy.
- Grind meats through 3 mm (1/8”) plate.
- Grind fat through 3 mm (1/8”) plate.
- Using a food processor emulsify liver. Add 60 ml (2 oz fl) of meat stock, ground meats, salt, Cure #1 and spices and emulsify everything together.
- Stuff into 36 mm hog casings.
- Cook in water at 75° C (167° F) for 30 minutes.
- Cool in air to 18° C (64° F).
- Cold smoke at 18° C (64° F) with beech wood until the sausages develop a golden yellow color.