Leberstreichwurst (Liver Sausage)

Leberstreichwurst is an Austrian spreadable liver sausage. It was already popular in Vienna in 1820-1830 as mentioned by Friedrich Schlögl in his 1981 article “Die Saison der Wurst”-The Season of the Sausage. Katharina Prato writes in her 1869 cookbook: “Süddeutsche Küche’-Southern German Cuisine about liver and blood sausage. Leberstreichwurst was officially incorporated into 1912 Austrian “Österreichischen Lebensmittelcodex” (Austrian federal index of foods). There are 3 variants of Austrian spreadable liver sausage, each having different composition of meats with liver accounting from 15 to 30%.

Pork liver300 g0.66 lb
Lean pork250 g0.55 lb
Pork belly skin included, fat trimmings450 g0.99 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #11.5 g1/4 tsp
White pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Onions30 g1 oz
  1. Dice onions finely and fry in fat on low heat until glassy and golden.
  2. Boil meats and fat (except liver) in water staying below the boiling point.
  3. Drain and cool. Grind meats, fat and onions through 8 mm (3/8”) plate.
  4. Grind again through 3 mm (1/8”) plate. (The process of grinding meats and liver through 3 mm (1/8”) plate can be performed in food processor).
  5. Grind the raw liver through 3 mm (1/8”) plate.
  6. Mix meats, fat, liver and all ingredients together.
  7. Stuff into 36-40 mm natural or synthetic casings.
  8. Cook in water at 80° C (176° F) for 45 minutes.
  9. Immerse in cold water for 5-10 minutes.
  10. Cool in air. At this stage, the sausages stuffed in natural casings were often cold smoked (18° C/64° F) for 2-4 hours until they developed the gold-brown color.
  11. Refrigerate.

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Spanish Sausages

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