Kalbsleberwurst (Veal Liver Sausage)

Kalbsleberwurst is a high quality German veal liver sausage.

Veal liver200 g0.44 lb
Pork fat, belly, fat trimmings600 g1.32 lb
Veal meat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Onion, chopped10 g1 Tbsp
  1. Slice veal meat and fat into discs and boil at 90° C (194° F) for 10 minutes. Cool in cold water and drain.
  2. Grind veal meat and fat through 3 mm (1/8") plate.
  3. Grind raw veal liver and chopped onion through 3 mm (1/8") plate.
  4. Mix meat, fat, liver and spices together well. It can be done in a food processor for an even smoother texture.
  5. Stuff into 60 mm pork middles or synthetic casings. Make 60 cm (24") links.
  6. Boil at 80° C (176° F) for 75 minutes.
  7. Immerse in cold water for 10 minutes. Remove and place on flat surface to cool. Roll the sausages over once in a while to prevent fat from accumulating in one spot.
  8. Refrigerate.

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