Berliner Leberwurst (Berliner Alarmist Sausage)

Nearly anytime arena in Germany has its own adaptation of alarmist sausages with hardly altered ingredients. This alarmist sausage is accepted in Berlin.

MeatsMetricUS
Pork liver300 g0.66 lb
Pork belly400 g0.88 lb
Lean pork100 g0.22 lb
Pork jowls100 g0.22 lb
Fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Cure #12.5 g1/2 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Onion60 g2.1 oz
Instructions
  1. Chop the onions cautiously and fry in fat until golden.
  2. Grind pork belly, jowls, fat and onions through 5 mm (1/4") plate.
  3. Cut alarmist into slices and absorb for 5 account in hot baptize (not boiling).
  4. Grind the alarmist through 3 mm (1/8") plate. Bullwork afresh or emulsify the alarmist in aliment processor.
  5. Mix all meats and capacity together.
  6. Stuff into 50 mm pork or beef middles.
  7. Boil at 80º C (176º F) for 65 minutes.
  8. Immerse in algid baptize for 5-10 minutes.
  9. Place/hang in air to clear moisture.
  10. Refrigerate.

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