HOMEMADE LIVERWURST - LEBERWURST

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Homemade Liverwurst - Leberwurst image

Here's another recipe for making Leberwurst yourself. Sorry it took so long. I sort of get behind in everything translating a lot of recipes helping folks in Germany or here. Best regards, Annemarie Klehe Edgell Liverwurst with Onion Yield estimated

Provided by Anne Edgell

Categories     German

Time 2h20m

Yield 2 kg

Number Of Ingredients 12

500 g pork liver
300 g veal
2000 g pork belly (with rind)
250 g onions
60 g salt
3 tablespoons white pepper, ground
1 tablespoon marjoram
2 teaspoons pimientos, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
2 cups boiling water

Steps:

  • Cook pork belly about 70 minutes.
  • Blanch liver and veal 5 minutes.
  • Coarsely chop onions and saute briefly, should not change color.
  • Grind meats and onion with 3mm blade of meat grinder.
  • Add spices, salt and water thoroughly mixing all ingredients.
  • Fill sausage casings, tie ends securely.
  • Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes.
  • If canning, use canning procedures, and cook 90 minutes.
  • Liverwurst can be frozen.

Nutrition Facts : Calories 5904.3, Fat 552.9, SaturatedFat 201.8, Cholesterol 1712.8, Sodium 12344.5, Carbohydrate 29.8, Fiber 5.9, Sugar 5.9, Protein 189.6

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