Fine Classic Pork Liverwurst

Cut pork belly and back fat into approx. 3 cm cubes. Remove bile ducts from liver, cut into pieces and soak in cold water for 30 minutes. Peel and dice onions, sauté in lard until translucent.

Pre-cook pork belly and back fat in water at 80°C for about 45 minutes until soft. Cook drained pork liver separately at 75°C for only 10-12 minutes, it should still be slightly pink inside. Collect cooking broth and keep warm.

Pass all still-hot ingredients (min. 60°C) through the finest grinder plate (3 mm). Then emulsify in a bowl cutter or with a powerful immersion blender to a completely smooth, homogeneous mass. Add curing salt, spices and sautéed onions. Achieve the desired spreadable consistency with approx. 100-150 ml warm cooking broth.

Fill the hot mixture immediately into pork casings (caliber 40-50) or synthetic casings. Make sure not to enclose air bubbles. Tie off or clip the sausages. The filling should still be at least 50°C when filling.

Poach the filled sausages in a water bath at 78-80°C until a core temperature of 72°C is reached. For sausages with caliber 45, this takes approx. 30-40 minutes. The bath temperature must not exceed 80°C.

Briefly shock the sausages in cold water and let drain at room temperature. Optional: Cold smoke over beech chips at max. 25°C for 2-3 hours for more flavor and longer shelf life. Then store in the refrigerator.