Thüringer Leberwurst

Step 1

Immerse liver in hot water for 5 minutes. Drain.

Step 2

Cook meats (except liver) in hot water (below the boiling point) until soft. Save meat stock.

Step 3

Dice onion and fry in fat until glassy.

Step 4

Grind meats through 3 mm (1/8”) plate.

Step 5

Grind fat through 3 mm (1/8”) plate.

Step 6

Using a food processor emulsify liver. Add 60 ml (2 oz fl) of meat stock, ground meats, salt, Cure #1 and spices and emulsify everything together.

Step 7

Stuff into 36 mm hog casings.

Step 8

Cook in water at 75° C (167° F) for 30 minutes.

Step 9

Cool in air to 18° C (64° F).

Step 10

Cold smoke at 18° C (64° F) with beech wood until the sausages develop a golden yellow color.

Step 11

Refrigerate.