Category, , DifficultyBeginner

German Liver sausages are easy to make and they taste delicious. Makes a great Pate for Sour Cream & Chive Crackers

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 500 gm Pork Liver
 500 gm Bacon
 3 teaspoon Salt
 1 teaspoon White Pepper
 1 teaspoon Marjoram
 1/2 teaspoon Nutmeg
 1 Onion, finely chopped

1

Cut bacon into 6 mm pieces.

2
3

Soak liver in cold running water for 1 Hour , remove sinews, cut into slices and cover with water of 90°C. Poach liver 10 Minutes stirring frequently. Cool liver in cold water for about 5 min and leave to drain water away.

4
5

Grind previously poached liver through 2 mm plate and emulsify. Grind fat pieces through 2 mm plate and emulsify.

6
7

Add salt, spices, onions, emulsified fat and liver and mix everything together.

8
9

Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.

10
11

Immerse sausages in boiling water and poach at 80-85°C for 1.5 Hours until the internal meat temperature reaches 68-70°C.

12
13

Cool sausages in cold running water for about 10 Minutes , then hang them up and cool down to below 6°C.

14
15

Store in refrigerator.

Ingredients

 500 gm Pork Liver
 500 gm Bacon
 3 teaspoon Salt
 1 teaspoon White Pepper
 1 teaspoon Marjoram
 1/2 teaspoon Nutmeg
 1 Onion, finely chopped

Directions

1

Cut bacon into 6 mm pieces.

2
3

Soak liver in cold running water for 1 Hour , remove sinews, cut into slices and cover with water of 90°C. Poach liver 10 Minutes stirring frequently. Cool liver in cold water for about 5 min and leave to drain water away.

4
5

Grind previously poached liver through 2 mm plate and emulsify. Grind fat pieces through 2 mm plate and emulsify.

6
7

Add salt, spices, onions, emulsified fat and liver and mix everything together.

8
9

Stuff loosely into pork bungs, pork middles or 65 mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.

10
11

Immerse sausages in boiling water and poach at 80-85°C for 1.5 Hours until the internal meat temperature reaches 68-70°C.

12
13

Cool sausages in cold running water for about 10 Minutes , then hang them up and cool down to below 6°C.

14
15

Store in refrigerator.

Liver Sausage