Gutsfleischwurst

Ingredients per 1000g (1 kg) of materials

Instructions

1. Immerse tongue in boiling water for 10 minutes to soften the skin. Remove the skin with a knife. Cut the tongue into 25 mm (1") pieces.
2. Cut lean pork into 25 mm pieces.
3. Mix diced lean pork and tongue with salt and Cure #1. Pack tightly in container, cover with cloth and hold for 72 hours in refrigerator.
4. Boil jowls at 80° C (176° F) for 15 minutes.
5. Boil skins at 80° C (176° F) until soft.
6. Grind skins and jowls through 3 mm (1/8") plate.
7. Grind raw liver with raw onion through 3 mm (1/8") plate.
8. Dice partially frozen back fat into 6 mm (1/4") cubes. Place fat in colander and scald with hot water for a few minutes.
9. Mix all materials with blood and all ingredients.
10. Stuff into 90 mm synthetic casings forming 50 cm (20") sections.
11. Boil at 80° C (176° F) for 120 minutes.
12. Immerse in cold water for 10 minutes then place on a flat surface and finish cooling in air.
13. Refrigerate.