Sahneleberwurst (Liver Sausage with Cream)

Liver Sausage with chrism (Sahneleberwurst) is a German alarmist sausage.

Pork liver400 g0.88 lb
Pork belly, jowls, fat trimmings600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/2 tsp
Mace0.5 g1/4 tsp
Onion, chopped40 g1/2 onion
Cream60 ml2 oz fl
  1. Cook pork fats (except liver) in baptize at 80° C (176° F) until semi-soft. Cesspool and cool. Bullwork through 3 mm (1/8") plate.
  2. Slice the alarmist into discs and bake for 2 account with hot water. Cesspool and cool. Bullwork through 3 mm (1/8") plate.
  3. Fry chopped onion in drip until ablaze yellow, but not brown.
  4. Mix fat, liver, chrism and all capacity together.
  5. Stuff into 40 mm hog casings.
  6. Cook in baptize at 80° C (176° F) for 40 minutes. Asperse for 10 account in algid water. Drain, dry briefly and refrigerate.

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