Leberstreichwurst (Liver Sausage)

Leberstreichwurst is an Austrian spreadable alarmist sausage. It was already accepted in Vienna in 1820-1830 as mentioned by Friedrich Schlögl in his 1981 commodity “Die Saison der Wurst”-The Division of the Sausage. Katharina Prato writes in her 1869 cookbook: “Süddeutsche Küche’-Southern German Cuisine about alarmist and claret sausage. Leberstreichwurst was clearly congenital into 1912 Austrian “Österreichischen Lebensmittelcodex” (Austrian federal basis of foods). There are 3 variants of Austrian spreadable alarmist sausage, anniversary accepting altered agreement of meats with alarmist accounting from 15 to 30%.

Pork liver300 g0.66 lb
Lean pork250 g0.55 lb
Pork abdomen bark included, fat trimmings450 g0.99 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #11.5 g1/4 tsp
White pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Onions30 g1 oz
  1. Dice onions cautiously and fry in fat on low calefaction until burnished and golden.
  2. Boil meats and fat (except liver) in baptize blockage beneath the baking point.
  3. Drain and cool. Bullwork meats, fat and onions through 8 mm (3/8”) plate.
  4. Grind afresh through 3 mm (1/8”) plate. (The action of cutting meats and alarmist through 3 mm (1/8”) bowl can be performed in aliment processor).
  5. Grind the raw alarmist through 3 mm (1/8”) plate.
  6. Mix meats, fat, alarmist and all capacity together.
  7. Stuff into 36-40 mm accustomed or constructed casings.
  8. Cook in baptize at 80° C (176° F) for 45 minutes.
  9. Immerse in algid baptize for 5-10 minutes.
  10. Cool in air. At this stage, the sausages blimp in accustomed casings were generally algid smoked (18° C/64° F) for 2-4 hours until they developed the gold-brown color.
  11. Refrigerate.

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