* Exported from MasterCook * Liverwurst with Onion Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 500 gr Pork liver
300 gr Veal
2000 gr Pork belly with rind
250 gr Onions
60 gr Salt
3 Tbsp white ground pepper
1 Tbsp Marjoran
2 tsp ground pimento
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
2 cups Boiling water Cook pork belly about 70 minutes. Blanch liver and veal 5 minutes.
Coarsely chop onions and saute briefly, should not change color. Grind
meats and onion with 3mm blade of meat grinder. Add spices, salt and
water thoroughly mixing all ingredients. Fill sausage casings, tie ends
securily. Place sausages in water of 175 degr F and slowly bring up to
215 degr F (boiling) and continue cooking at that temperature for 60
minutes. If canning, use canning procedures, and cook 90 minutes. Liverwurst can be frozen Bright@twave.net
Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com
Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : Annemarie Klehe Edgell |
