Meats and Sausages
Leberwurst (Liver Sausage)
German liver sausage.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 300 g | 0.66 lb |
| Lean pork | 200 g | 0.44 lb |
| Pork belly, medium-fat | 300 g | 0.66 lb |
| Pork belly (fat bottom part) | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram, ground | 1.0 g | 1/2 tsp |
| Cardamom | 1.0 g | 1/2 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Onion | 30 g | 1 oz |
Instructions
- Boil pork meat and belly at 80-85° C (176-185° F) until soft. Do not boil the liver.
- Finely chopped onion and fry in fat until glassy and gold.
- Grind all meat, belly, raw liver and onions through 3 mm (1/8") plate.
- Mix the mass with all ingredients.
- Stuff into 60 mm pork middles or synthetic casings.
- Boil at 80° C (176° F) for 60 minutes.
- Immerse in cold water for 10 minutes.
- Cool in air and refrigerate.
