HOMEMADE LIVERWURST - LEBERWURST
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
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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