Aachener Weihnachtsleberwurst (Aachener Christmas Alarmist Sausage)

Aachener Weihnachts-Leberwurst/Oecher Weihnachtsleberwurst is a spreadable alarmist sausage. The accomplished artefact is abounding in accustomed or constructed casings or preserved in bottle jars or metal cans. The appropriate affection of ‘Aachener Weihnachts-Leberwurst’/‘Oecher Weihnachtsleberwurst’ is the compulsatory accession of abundant chrism (30% fat) accepted as "Sahne" and the use of a Christmas aroma mix: pepper, coriander, cardamom, ginger, aniseed and cranberries. Abacus baptize is not permitted. The sausage is fabricated of pork meat, pork liver, nitrite abating alkali (American Cure #1 or European nitrite abating salts) and spices such as pepper, coriander, cardamom, ginger, aniseed and cranberries. The artefact consistently contains coriander, cardamom, pepper and ginger. The sausage is occasionally algid smoked. The alarmist should beginning afresh arctic and charge be bankrupt of acerbity ducts to annihilate achievability of absinthian off-flavors. As the sausage is of a spreadable blazon the bendable fat, usually pork belly, is utilized.

The burghal of Aachen and the surrounding areas has been accepted for authoritative affection sausages for over 200 years. The sausage has developed an accomplished acceptability due to its accepted qualities that appear from accession of chrism and the use of a Christmas aroma mix. Some acclaim charge be accustomed to the accomplishment and acquaintance of Aachen's butchers who accept been authoritative the sausage beneath the aforementioned name Aachener Weihnachts-Leberwurst/ Oecher Weihnachtsleberwurst for over 120 years. The burghal of Aachens has attitude of authoritative and affairs the artefact alone in the Christmas season. As Christmas approaches anniversary year the Ambassador of Aachen in boondocks anteroom conducts an official commemoration that signals the aperture of Aachener Weihnachts-Leberwurst new sausage authoritative season. Aachener Weihnachtsleberwurst carries PGI, 2016 classification.
Lean pork300 g0.66 lb
Pork belly400 g0.88 lb
Liver300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Cure #12.5 g1/2 tsp
White pepper1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Cardamom0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Anise, ground0.5 g1/4 tsp
Vanilla3 ml1/2 tsp
Heavy cream60 ml2 oz fl
Onion50 g1/2 onion
Cranberries, dried2 Tbsp2 Tbsp
  1. Immerse alarmist for 5 account in hot baptize (below the baking point). Battery with algid baptize and drain.
  2. Boil angular pork and abdomen at 95° C (203° F) until soft. Save meat stock. Add any solid adapted apparent fat to the sausage.
  3. Grind angular pork and abdomen with alkali and Cure #1 through 5 mm (1/4") plate.
  4. Dice the onion and fry in drip until glassy.
  5. Grind alarmist with onions through 1/8” (3 mm) plate.
  6. Using aliment processor emulsify alarmist until a bland adhesive is obtained. Add cream, spices, onion, arena meat, abdomen and emulsify all together.
  7. Stuff into 40-60 mm accustomed or constructed casings.
  8. Cook in baptize or the actual meat banal at 78-80° C (174-176° F). Acquiesce 10 account affable time per 10 mm (1 cm) of the sausage bore - 40 mm sausage needs 40 account affable time. Air-conditioned for 10 account in algid baptize than accomplishment cooling in air.
The sausage may be smoked for a few hours with algid smoke at 18° C (64° F). In such a case use accustomed or absorbent casings (cellulose, fibrous) that will admittance the smoke to go through.
The sausage generally includes actual such as nuts, angel slices, raisins and cranberries.
If there is no aliment processor accessible bullwork all abstracts additional time through 3 mm (1/8") plate, again mix with all ingredients.
Aachener Weihnachtsleberwurst (Aachener = city, Weihnachts = Christmas, Leber = liver, wurst = sausage).

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