Thüringer Leberwurst

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 liver400 g0.88 lb
Pork belly, jowls300 g0.66 lb
Lean pork, lean pork trimmings200 g0.44 lb
Pork back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.5 g1 tsp
Pepper2.0 g1 tsp
Marjoram, ground1.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Onion50 g1 small
  1. Immerse liver in hot water for 5 minutes. Drain.
  2. Cook meats (except liver) in hot water (below the boiling point) until soft. Save meat stock.
  3. Dice onion and fry in fat until glassy.
  4. Grind meats through 3 mm (1/8”) plate.
  5. Grind fat through 3 mm (1/8”) plate.
  6. 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.
  7. Stuff into 36 mm hog casings.
  8. Cook in water at 75° C (167° F) for 30 minutes.
  9. Cool in air to 18° C (64° F).
  10. Cold smoke at 18° C (64° F) with beech wood until the sausages develop a golden yellow color.
  11. Refrigerate.

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