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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs