Putenleberwurst (Turkey Liver Sausage)

Putenleberwurst (Turkey Liver Sausage) is usually coarse ground, but fine ground variety is also popular.

Turkey sides, belly350 g0.77 lb
Turkey back meat, neck meat350 g0.77 lb
Turkey liver300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Marjoram, rubbed3.0 g1 tsp
Thyme, rubbed3.0 g1 tsp
Garlic, smashed3.0 g1 clove
Onions, chopped60 g2 oz
  1. Except the liver, boil turkey meat at 80° C (176° F) until softer. Drain and cool.
  2. Chop the onions and fry them in lard until glassy and gold-light brown.
  3. Grind turkey meat through 5 mm (1/4") plate. Add salt and Cure #1 and mix.
  4. Grind raw liver through 3 mm (1/8") plate. Mix meat, liver and spices together.
  5. Stuff into 55 mm pork or beef middles forming 40-50 cm (16-20 cm) sections.
  6. Boil in water at 80° C (176° F) for 70 minutes.
  7. Immerse in cold water for 75 minutes. Place on flat surface and cool down.
  8. Keep refrigerated.
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.

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