Gänseleberwurst (Goose Alarmist Sausage)

German alarmist sausage fabricated with goose liver.

MeatsMetricUS
Goose liver300 g0.66 lb
Pork liver500 g1.10 lb
Pork belly200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice, ground0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger, ground0.5 g1/4 tsp
Onions, chopped60 g2 oz
Madeira wine for assimilation liver250 ml1 cup
Instructions
  1. Marinate raw goose alarmist in Madeira wine for 6 hours. Cesspool the alarmist and dice into 5 mm cubes. Mix with alkali and Cure #1. Abode in refrigerate.
  2. Boil pork abdomen at 80° C (176° F) until softer. Cesspool and cool.
  3. Grind pork abdomen through 5 mm (1/4") plate.
  4. Chop the onions and fry them in drip until gold-light brown.
  5. Grind raw pork alarmist and onions through 3 mm (1/8") plate.
  6. Mix goose alarmist with pork belly, pork alarmist and spices together.
  7. Stuff into 55 mm pork or beef middles basic 40-50 cm (16-20 cm) sections.
  8. Boil in baptize at 80° C (176° F) for 75 minutes.
  9. Immerse in algid baptize for 10 minutes. Abode on collapsed apparent and air-conditioned down.
  10. Keep refrigerated.

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