Delicatessen liver sausage

Ingredients for 1 servings:

• 300 g pork liver
• 350 g pork cheek(s)
• 350 g pork belly
• 20 g curing salt
• 3 g pepper
• 1 ¼ g vanilla sugar or 0.75 g vanilla
• ½ g ginger
• ½ g cardamom
• 1 g nutmeg
• ¼ g cinnamon
• 2 g ascorbic acid
• 40 g honey
• 40 g onion(s), fried or 30 g fried onion

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

First, the liver is cleaned and the bile ducts removed. The pork cheeks and belly are cooked at a gentle simmer. The onion is peeled, sliced, and fried in lard until translucent. Cooking loss is determined by weighing the meat after cooking. The difference between raw weight and cooking weight gives the cooking loss, which is added back in the form of hot kettle broth in which the meat was cooked. The meat and liver are then cut to size for the grinder, the remaining ingredients, except for the honey and kettle broth, are mixed in and minced using the 3-mm grinder. The mixture is then chopped and the hot kettle broth (cooking loss), in which the honey has been dissolved, is gradually added. The liverwurst mixture should have a processing temperature of around 45°C. It is filled into fat ends that can be cold smoked, into artificial casings, and/or cans/jars. Casings are scalded at 75–78 °C, for 1 minute per mm of diameter. Cans/jars are boiled for 2 hours.