Leberwürstchen (Small Liver Sausage)

Leberwürstchen is a small diameter German liver sausage.

Pork liver350 g0.77 lb
Pork jowls350 g0.77 lb
Pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram, ground2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Thyme0.3 g1/8 tsp
Rosemary0.2 g1/10 tsp
Onion, raw30 g1 oz
  1. Grind jowls, belly, raw liver and onion through 3 mm (1/8") plate.
  2. Mix the mass with all ingredients.
  3. Stuff into 28 mm pork casings linking each 30 cm (1').
  4. Immerse sausages in boiling water then lower temperature and cook them at 80° C (176° F) for 30 minutes.
  5. Immerse in cold water for 5 minutes, then hang them in air or place on the table to evaporate moisture.
  6. Refrigerate.

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