Champignonleberwurst (Liver Sausage With Mushrooms)

German alarmist sausage with mushrooms.

Pork belly600 g1.32 lb
Pork liver300 g0.66 lb
Mushrooms, chopped100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Cardamom0.3 g1/5 tsp
Ginger0.5 g1/4 tsp
Onions40 g1/2 onion
  1. Boil pork abdomen at 80° C (176° F) until softer. Cool.
  2. Chop cautiously the onions and fry in fat on low calefaction until golden, but not aphotic brown.
  3. Grind pork abdomen through 3 mm (1/8") plate.
  4. Grind pork alarmist through 3 mm (1/8") plate.
  5. Mix meats, mushrooms, onions and spices together.
  6. Stuff into 55 mm pork or beef middles or in constructed casings basic 50 cm (20") loops.
  7. Boil in baptize at 80° C (176° F) for 60 minutes.
  8. Immerse in algid baptize for 10 minutes, again adhere in air to air-conditioned and clear moisture.
  9. Refrigerate.

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