Leberwurst (Liver Sausage)

German liver sausage.

Pork liver300 g0.66 lb
Lean pork200 g0.44 lb
Pork belly, medium-fat300 g0.66 lb
Pork belly (fat bottom part)200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram, ground1.0 g1/2 tsp
Cardamom1.0 g1/2 tsp
Mace0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Onion30 g1 oz
  1. Boil pork meat and belly at 80-85° C (176-185° F) until soft. Do not boil the liver.
  2. Finely chopped onion and fry in fat until glassy and gold.
  3. Grind all meat, belly, raw liver and onions through 3 mm (1/8") plate.
  4. Mix the mass with all ingredients.
  5. Stuff into 60 mm pork middles or synthetic casings.
  6. Boil at 80° C (176° F) for 60 minutes.
  7. Immerse in cold water for 10 minutes.
  8. Cool in air and refrigerate.

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