Ingredients with Measurements:
- 1 lb pork liver
- 1 lb pork shoulder
- 1 lb pork belly
- 1/2 lb bacon
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 cup ice water
- 1/2 cup bread crumbs
- 2 tbsp vegetable oil
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Food processor
Step-by-step instructions:
1. Rinse the pork liver, shoulder, and belly under cold water and pat dry with paper towels.
2. Cut the pork shoulder and belly into small cubes and set aside.
3. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
4. In the same skillet, sauté the onion and garlic until translucent.
5. In a food processor, grind the pork liver and cooked bacon until smooth.
6. In a large mixing bowl, combine the ground liver and bacon mixture with the cubed pork shoulder and belly.
7. Add the sautéed onion and garlic, salt, black pepper, marjoram, allspice, and nutmeg to the mixing bowl and mix well.
8. Gradually add the ice water and bread crumbs to the mixture and mix until well combined.
9. Pass the mixture through a meat grinder using a fine grinding plate.
10. Stuff the mixture into sausage casings using a sausage stuffer.
11. Tie off the ends of the sausages and prick them with a fork to prevent bursting.
12. In a large pot of boiling water, cook the sausages for 20-25 minutes or until fully cooked.
13. Remove the sausages from the pot and let them cool to room temperature.
14. In a large skillet, heat the vegetable oil over medium heat.
15. Slice the sausages into rounds and fry them in the skillet until golden brown on both sides.
16. Serve hot or cold.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Boiling water: 212°F (100°C)
Skillet: medium heat
Serving size:
Makes about 10-12 sausages
Nutritional information:
Calories per serving: 350
Fat: 28g
Protein: 19g
Carbohydrates: 5g
Sodium: 600mg
Substitutions for ingredients:
- Beef liver can be used instead of pork liver.
- Chicken or turkey can be used instead of pork shoulder and belly.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped fresh herbs such as parsley or thyme for extra flavor.
- Substitute the bread crumbs with crushed crackers or cornmeal for a gluten-free option.
- Add diced apples or raisins for a sweet and savory twist.
Tips and tricks:
- Make sure to keep the meat and equipment cold to prevent the mixture from becoming too warm and difficult to work with.
- Use a meat thermometer to ensure the sausages are fully cooked.
- Store the sausages in the refrigerator for up to 1 week or freeze for up to 3 months.
Storage instructions:
Store the sausages in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Reheating instructions:
To reheat, place the sausages in a skillet over medium heat and cook until heated through.
Presentation ideas:
Arrange the sliced sausages on a platter and garnish with fresh herbs or sliced vegetables.
Garnishes:
Fresh herbs, sliced vegetables, mustard, or pickles.
Pairings:
Serve with crusty bread, sauerkraut, or potato salad.
Suggested side dishes:
Potato salad, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the sausages burst during cooking, prick them with a fork before cooking to release any air pockets.
- If the mixture is too dry, add more ice water or bread crumbs.
- If the mixture is too wet, add more bread crumbs or refrigerate the mixture for 30 minutes before stuffing.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Cook the sausages to an internal temperature of 160°F (71°C) to ensure they are fully cooked.
- Store the sausages in the refrigerator or freezer to prevent bacterial growth.
Food history:
Regensburger Leberwurst is a traditional German liver sausage that originated in the city of Regensburg in Bavaria. It is made with pork liver, pork shoulder, and pork belly, and seasoned with a blend of spices including marjoram, allspice, and nutmeg.
Flavor profiles:
Regensburger Leberwurst has a rich and savory flavor with a slightly sweet and spicy undertone.
Serving suggestions:
Serve Regensburger Leberwurst as a snack or appetizer with mustard and pickles, or as a main course with crusty bread and sauerkraut.
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Region: German