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Leberwurst-Liverwurst

800 gr pork liver
200 gr lean pork
2000 gr fat pork belly with rind
2 large onions
60 gr salt (3 level tsp)
3 Tbsp white pepper, freshly ground or to taste
1 Tbsp ground ginger or to taste
1 Tbsp ground nutmeg or to taste
2 Tbsp marjoram or to taste
2 cups water

Bring enough water to boil, drop in liver and boil for 15 minutes.
Remove liver and put through meat grinder, coarse blade (follow
instructions for your meat grinder) Discard liquid. Place a pork
betty and lean pork in large saucepan, cover with water, bring to
boil, cover and simmer for 1 hour. Coarsely chop onions, saute in
1 1/2 Tbsp oil or butter (onion should not change color). Put pork
belly and lean pork with the onions through meat grinder using fine
blade. (My comment: For a better mix and more tender results
Kitchenaid instructions recommend grinding the meats together a
second time.) Add salt and all other ingredients except 2 cups
water. Bring 2 cups of water to boiling, remove and add to the
mixture. Thoroughly mix all the ingredients (use disposable plastic
gloves) Stuff into sausage casings, tie both ends. Bring water
to 160 degrees F, place sausage in pan and slowly bring temperature
up to boiling point of 212 degrees F. Continue simmering at that
temperature for 1 hour. Cool. Keep refrigerated. Liverwurst can
be frozen.

To can in glass jars: Sterilize jars in boiling water. Fill with
mixture. Seal. Then cook for 120 minutes at a slow boil. Notes:
No flour or bread may be added. Onions or shallots may never be
added uncooked. Sausage needs to be cooked in hot water after
preparation and should never be kept until next day before cooking.
Cooked sausage should be eaten within 3-4 days and kept refrigerated.
Sausage canned in sterilized glass jars or tins should not be kept
longer than 1 year. Containers should frequently be checked for
damage.


Hausmacher Leberwurst

diese Leberwurst kann sowohl in Dosen oder Kunstddrme gef|llt werden und
wird dann gebr|ht. Kunstddrme erhalten Sie in der Ndhe von Schlachthvfen
oder Metzgereibedarfshandel.

Zutaten
800 g Schweineleber
200 g mageres Schweinefleisch
2000 g fetter Schweinebauch mit Schwarte
2 gro_e Zwiebeln
60 g Salz (ca. 3 schwach gehdufte E_l.)
3 gestr. E_l wei_er, gemahlener Pfeffer
1 gestr. E_l. gemahlener Ingwer
1 gestr. E_l. gemahlene Muskatnu_
2 E_l. Majoran
2 Tassen Kochwasser
die Gew|rze kvnnen Sie nach Geschmack verdndern.

Zubereitung:
Kurz |berbr|hte Leber (15 Sekunden) durch die 8-mm-Scheibe drehen. Den
fetten Schweinebauch sowie das magere Schweinefleisch nach einer Stunde
Kochzeit zusammen mit den in Fettged|nsteten Zwiebeln durch die
4,5-mm-Scheibe lassen. Salz und Gew|rze hinzuf|gen und unter Zugabe des
Kochwassers t|chtig vermengen

In Ddrme gef|llte Wurst wird in ca. 80 Grad C. leicht siedendes Wasser
eingelegt und langsam bis ca. 100 Grad gebr|ht.
Br|hdauer der W|rste: 60 Minuten.

Die Dosen auf ein mit Wasser gef|lltes Bratpfannenblech im Backofen
setzen und bei mindestens 100 Grad C. Einkochtemperatur sterilisieren.
Kochdauer: 400-g-Dose 90 Minuten.
Die Kochdauer einer: 400-g-Dose 120 Minuten.

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