Kalbsleberwurst (Veal Liver Sausage)

Kalbsleberwurst is a high quality German veal liver sausage.

Ingredients per 1000g (1 kg) of meat

Instructions

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.