Meats and Sausages
Kalbsleberwurst (Veal Liver Sausage)
Kalbsleberwurst is a high quality German veal liver sausage.
| Meats | Metric | US |
|---|---|---|
| Veal liver | 200 g | 0.44 lb |
| Pork fat, belly, fat trimmings | 600 g | 1.32 lb |
| Veal meat | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Onion, chopped | 10 g | 1 Tbsp |
Instructions
- Slice veal meat and fat into discs and boil at 90° C (194° F) for 10 minutes. Cool in cold water and drain.
- Grind veal meat and fat through 3 mm (1/8") plate.
- Grind raw veal liver and chopped onion through 3 mm (1/8") plate.
- Mix meat, fat, liver and spices together well. It can be done in a food processor for an even smoother texture.
- Stuff into 60 mm pork middles or synthetic casings. Make 60 cm (24") links.
- Boil at 80° C (176° F) for 75 minutes.
- 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.
- Refrigerate.
