Leberwurst
Leberwurst is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg pork liver
- 1 kg pork belly meat
- 200 g pork rind
- 200 g pork lard
- 2 onions
- Salt
- Pepper
- marjoram
- garlic powder
- natural casings (from butcher)
Instructions
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1.
Briefly poach the liver in boiling water, remove the skin and cut into pieces (the inside should still be slightly bloody). Cook the rind in salted boiling water. Cut the belly meat into smaller pieces and feed it twice through a well-chilled meat grinder together with the liver and rind. Peel the onions, halve them and dice finely. Warm the lard in a pan and sauté the onions.
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2.
Add the lard and onions to the ground mixture and season with salt, pepper, garlic powder, and marjoram. Fill the natural casings from the butcher with the mixture and seal them. Boil all sausages in hot water for about 30 minutes; the water should not fall below 80 °C but must not boil. Remove the sausages, let them cool, and serve with fresh bread.
