Brandenburg Liver Sausage (brandenburger Leberwurst)
Brandenburg Liver Sausage (Brandenburger Leberwurst) is a traditional German sausage that is rich in flavor and perfect for spreading on bread or crackers.
Ingredients
- 1 lb pork liver
- 1 lb pork fatback
- 1 onion, finely chopped
- 2 tsp salt
- 1/2 tsp ground white pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground mace
- 1/4 tsp marjoram
- 1/4 cup ice water
Instructions
- In a large bowl, combine the pork liver, pork fatback, chopped onion, salt, white pepper, allspice, mace, and marjoram. Mix well.
- Grind the mixture using a meat grinder fitted with a fine grinding plate.
- Gradually add the ice water while mixing the ground mixture until well combined.
- Stuff the mixture into sausage casings and tie them off at 4-inch intervals.
- Place the sausages in a large pot of simmering water and cook for 1 hour.
- Remove the sausages from the water and let them cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Sausage casings Meat grinder Cooking pot
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Brandenburg Liver Sausage with crusty bread, mustard, and pickles.
Tips & tricks
For a smoother texture, pass the cooked sausage mixture through a fine sieve before stuffing into casings.
Cost
$10