Meats and Sausages
Grützleberwurst (Liver Sausage With Grains)
German liver sausage with oats.
| Materials | Metric | US |
|---|---|---|
| Pork liver | 250 g | 0.55 lb |
| Pork belly (bottom) | 450 g | 0.99 lb |
| Grains of choice* | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 2.0 g | 1 tsp |
| Marjoram, ground | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Onion, chopped | 30 g | 1/3 onion |
Instructions
- Cook grains in water for 30 minutes.
- Grind grains and onion through 3 mm (1/8") plate.
- Grind pork belly through 3 mm (1/8") plate.
- Grind pork liver through 3 mm (1/8") plate.
- Mix liver, belly, grains and all ingredients together.
- Stuff into 60 mm bee middles, 60 cm (24") sections.
- Boil in water at 80° C (176° F) for 75 minutes.
- Cool in water for 5-10 minutes.
- Place on a flat surface and finish cooling.
- Refrigerate.
Notes
* rye, barley, oats, buckwheat or other.
For best quality cook oats in meat stock or add bullion cube to water.
For best quality cook oats in meat stock or add bullion cube to water.
