Liverwurst

By : | 0 Comments | On : January 31, 2016 | Category : Sausages

800px-Pfälzer-Leberwurst

By Elvis untot (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

A tasty sausage that is quite similar in flavour to a good pork pate.
1.5kg pork shoulder, chopped
1 kg pork liver, sliced
1 medium onion, chopped very finely
20 g curing salt
½ -1 level teaspoon dried sage
1 level teaspoon marjoram
200ml iced water
Hog casings at 28 ml

Cook the liver gently in sufficient water to just cover. Cook for a few minutes until it changes colour but is still very tender. Mince the pork and liver together until very smooth and place in a bowl. Use the medium plate, roughly minced.
Add the onion, salt, spices and herbs and mix well massaging the flavours into the meat.
Prepare the casings and your method of stuffing.
4.Stuff the casings well with the meat mixture making sure there are no air pockets.
5.Link the sausages at 5 inches, 12 cm
Cook in simmering water for about 15 minutes.
When cooked leave to cool and eat sliced cold.
Freeze them as soon as they are cool enough to go in the freezer or vacuum pack them and store in the fridge.




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