Meats and Sausages
Sardellenleberwurst (Sardines Liver Sausage)
A traditional German pork liver sausage with sardines.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 300 g | 0.66 lb |
| Pork, lean | 300 g | 0.66 lb |
| Pork belly | 250 g | 0.55 lb |
| Pork back fat or fat trimmings | 120 g | 0.26 lb |
| Sardines | 30 g | 1.1 oz |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 3.0 g | 1.5 tsp |
| Marjoram, ground | 1.0 g | 1/2 tsp |
| Thyme, rubbed | 0.5 g | 1 tsp |
| Ginger, ground | 0.5 g | 1/4 tsp |
Instructions
- Boil lean pork (below the boiling point) and pork belly until semi-soft. Cool, then grind through 3 mm (1/8") plate.
- Cut the liver into strips and scald them with hot water for 5-10 minutes so they become white. Let them cool, then grind them through 3 mm (1/8") plate.
- Scald fat with hot water, cool, then grind with sardines through 3 mm (1/8") plate.
- Mix all meats, fat, liver and spices together.
- Stuff loosely into 36 mm hog casings.
- Cook in water at 80° C (176° F) for 40 minutes.
- Immerse sausages in cold water for 10 minutes.
- Wipe off the moisture, dry briefly and refrigerate.
Notes
You can use fresh or canned in water boneless and skinless sardines.
