Hausmacherleberwurst (Homemade Liver Sausage)

German homemade liver sausage.

MeatsMetricUS
Pork liver300 g0.66 lb
Pork rich in connective tissue*300 g0.66 lb
Pork skins100 g0.22 lb
Pork fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Cure #11.5 g1/3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Marjoram1.0 g1/2 tsp
Onions, chopped30 g1 oz
Instructions
  1. Precook all meats in water until soft. Leave liver raw.
  2. Grind liver through 3 mm (1/8") plate.
  3. Fry finely chopped onions in fat until golden but not dark brown.
  4. Grind all meats, fat and onions through 3 mm (1/8") plate.
  5. Mix meats, fats, liver, and all ingredients together.
  6. Stuff into 60 mm pork or beef middles.
  7. Boil in water at 80º C (176º F) for 60 minutes.
  8. Immerse in cold water for 10 minutes. Cool in air.
Notes
* pork masks, head meat, jowls, belly. When cooled, the sausage may be cold smoked at 18º C (64º F) for 4-6 hours.

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