Kalbsleberwurst (Veal Liver Sausage)

Kalbsleberwurst is a high quality German veal liver sausage.

MeatsMetricUS
Veal liver200 g0.44 lb
Pork fat, belly, fat trimmings600 g1.32 lb
Veal meat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Onion, chopped10 g1 Tbsp
Instructions
  1. Slice veal meat and fat into discs and boil at 90° C (194° F) for 10 minutes. Cool in cold water and drain.
  2. Grind veal meat and fat through 3 mm (1/8") plate.
  3. Grind raw veal liver and chopped onion through 3 mm (1/8") plate.
  4. Mix meat, fat, liver and spices together well. It can be done in a food processor for an even smoother texture.
  5. Stuff into 60 mm pork middles or synthetic casings. Make 60 cm (24") links.
  6. Boil at 80° C (176° F) for 75 minutes.
  7. Immerse in cold water for 10 minutes. Remove and place on flat surface to cool. Roll the sausages over once in a while to prevent fat from accumulating in one spot.
  8. Refrigerate.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish