Meats and Sausages
Tomatenleberwurst (Tomato Liver Sausage)
Tomatenleberwurst is German liver sausage with tomato sauce.
| Materials | Metric | US |
|---|---|---|
| Pork liver | 350 g | 0.77 lb |
| Pork belly or jowls | 550 g | 1.21 lb |
| Tomato puree (sauce) | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Onion, chopped | 40 g | 1/2 onion |
| Maggi™ seasoning* | 5 ml | 1 tsp |
Instructions
- Boil pork belly or jowls at 90° C (194° F) for 20 minutes. Cool in running water.
- Fry chopped onion in fat until glassy and golden.
- Grind pork belly through 3 mm (1/8")
- Grind raw liver and onions through 3 mm (1/8") plate.
- Mix liver, belly, tomato puree and all ingredients.
- Stuff into 45 mm waterproof synthetic casings forming 20 cm (8") links.
- Boil at 80° C (176° F) for 50 minutes.
- Cool and refrigerate.
Notes
* Maggi is German seasoning that is used all over the world. It tastes like soy sauce and Worcestershire sauce mixed together. Invented by Julius Maggi, a miller from Switzerland, the sauce has been manufactured in Germany since 1887.
