Leberwurst mit Reis (Liver Sausage With Rice)

German liver sausage. Liver and blood sausages are often made with filler material such as rice, different groats or leftover white bread and rolls.

MaterialsMetricUS
Pork liver300 g0.66 lb
Pork belly -bottom fat part550 g1.21 lb
Rice100 g0.22 lb
Onions50 g1.76 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Instructions
  1. Pre-cook briefly pork belly in water at 80° C (176° F) until softer. Cool.
  2. Chop onions finely and fry in fat until glassy and golden.
  3. Grind pork belly, raw liver and onions through 3 mm (1/8") plate.
  4. Mix the mass with rice and all ingredients.
  5. Stuff into 36 mm pork casings forming 40 cm (16") rings.
  6. Boil at 80° C (176° F) for 40 minutes.
  7. Immerse in cold water for 5 minutes.
  8. Cool in air and refrigerate.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages