Meats and Sausages
Putenleberwurst (Turkey Liver Sausage)
Putenleberwurst (Turkey Liver Sausage) is usually coarse ground, but fine ground variety is also popular.
| Meats | Metric | US |
|---|---|---|
| Turkey sides, belly | 350 g | 0.77 lb |
| Turkey back meat, neck meat | 350 g | 0.77 lb |
| Turkey liver | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Marjoram, rubbed | 3.0 g | 1 tsp |
| Thyme, rubbed | 3.0 g | 1 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| Onions, chopped | 60 g | 2 oz |
Instructions
- Except the liver, boil turkey meat at 80° C (176° F) until softer. Drain and cool.
- Chop the onions and fry them in lard until glassy and gold-light brown.
- Grind turkey meat through 5 mm (1/4") plate. Add salt and Cure #1 and mix.
- Grind raw liver through 3 mm (1/8") plate. Mix meat, liver and spices together.
- Stuff into 55 mm pork or beef middles forming 40-50 cm (16-20 cm) sections.
- Boil in water at 80° C (176° F) for 70 minutes.
- Immerse in cold water for 75 minutes. Place on flat surface and cool down.
- Keep refrigerated.
Notes
After cooling the sausage can be cold smoked at 18° C (64° F) for 4 hours.
The composition of Putenleberwurst can be modified: pork fat, pork liver and precooked turkey heart can be added.
The composition of Putenleberwurst can be modified: pork fat, pork liver and precooked turkey heart can be added.
