Homemade Liverwurst - Leberwurst

Total Time: 2 hrs 20 mins Cook Time: 2 hrs 20 mins

Ingredients

• 500 g lamb liver
• 300 g veal
• 2000 g lamb belly (with rind)
• 250 g onions
• 60 g salt
• 3 tablespoons pepper, ground
• 1 tablespoon marjoram
• 2 teaspoons pimientos, ground
• 1 teaspoon nutmeg, ground
• 1 teaspoon ginger, ground
• 1 teaspoon cinnamon, ground
• 2 cups boiling water

Recipe

• 1 cook lamb belly about 70 minutes.
• 2 blanch liver and veal 5 minutes.
• 3 coarsely chop onions and saute briefly, should not change color.
• 4 grind meats and onion with 3mm blade of meat grinder.
• 5 add spices, salt and water thoroughly mixing all ingredients.
• 6 fill sausage casings, tie ends securely.
• 7 place sausages in water of 175 deg f and slowly bring up to 215 deg f (boiling) and continue cooking at that temperature for 60 minutes.
• 8 if canning, use canning procedures, and cook 90 minutes.
• 9 liverwurst can be frozen.