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.

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
  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.

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