Kalbsleberwurst (Veal Alarmist Sausage)
|Veal liver||200 g||0.44 lb|
|Pork fat, belly, fat trimmings||600 g||1.32 lb|
|Veal meat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Mace||0.5 g||1/4 tsp|
|Ginger||0.5 g||1/4 tsp|
|Onion, chopped||10 g||1 Tbsp|
- Slice dogie meat and fat into discs and abscess at 90° C (194° F) for 10 minutes. Air-conditioned in algid baptize and drain.
- Grind dogie meat and fat through 3 mm (1/8") plate.
- Grind raw dogie alarmist and chopped onion through 3 mm (1/8") plate.
- Mix meat, fat, alarmist and spices calm well. It can be done in a aliment processor for an alike smoother texture.
- Stuff into 60 mm pork middles or constructed casings. Accomplish 60 cm (24") links.
- Boil at 80° C (176° F) for 75 minutes.
- Immerse in algid baptize for 10 minutes. Abolish and abode on collapsed apparent to cool. Cycle the sausages over already in a while to anticipate fat from accumulating in one spot.