Meats and Sausages
Hausmacherleberwurst (Homemade Liver Sausage)
German homemade liver sausage.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 300 g | 0.66 lb |
| Pork rich in connective tissue* | 300 g | 0.66 lb |
| Pork skins | 100 g | 0.22 lb |
| Pork fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2.5 tsp |
| Cure #1 | 1.5 g | 1/3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Onions, chopped | 30 g | 1 oz |
Instructions
- Precook all meats in water until soft. Leave liver raw.
- Grind liver through 3 mm (1/8") plate.
- Fry finely chopped onions in fat until golden but not dark brown.
- Grind all meats, fat and onions through 3 mm (1/8") plate.
- Mix meats, fats, liver, and all ingredients together.
- Stuff into 60 mm pork or beef middles.
- Boil in water at 80º C (176º F) for 60 minutes.
- Immerse in cold water for 10 minutes. Cool in air.
Notes
* pork masks, head meat, jowls, belly.
When cooled, the sausage may be cold smoked at 18º C (64º F) for 4-6 hours.
