in Germany

Wellwurst

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Ingredients for 6 servings:

  • 250 g pork rind
  • 1 kg pork (belly)
  • 500 g pork liver(s)
  • 125 g onion(s)
  • 125 g lard
  • 5 rolls, soaked
  • 1 tbsp thyme
  • 1 tbsp marjoram
  • a little pepper
  • 50 g salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Boil the pork rinds and pork belly in salted water for 1 hour. Peel and chop the onions, and sauté them in lard. Mince the liver, pork belly, pork rinds, and squeezed-out bread rolls until medium-fine. Season and knead thoroughly. Then fill the sausage casings. Simmer at 75°C for 25 to 30 minutes. Or fill them into jars and sterilize them for 2 hours. Tip: If you add a little pork blood, you have the perfect Silesian red sausage. Whether white or red, sausage is cooked in lightly salted water or pan-fried and is best served with sauerkraut and mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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