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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pork belly about 70 minutes. | 2. Blanch liver and veal 5 minutes. | 3. Coarsely chop onions and saute briefly, should not change color. | 4. Grind meats and onion with 3mm blade of meat grinder. | 5. Add spices, salt and water thoroughly mixing all ingredients. | 6. Fill sausage casings, tie ends securely. | 7. Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes. | 8. If canning, use canning procedures, and cook 90 minutes. | 9. Liverwurst can be frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork liver	500	g		1635.0	15.5	72.5	142.5
veal	300	g		402.0	4.2	65.1	13.89
pork belly	2000	g		10360.0	0.0	186.8	1060.2
onion	250			16000.0	3736.0	440.0	40.0
salt	60			-	-	-	-
white pepper	3	tablespoons	ground	63.048	14.6139	2.2152	0.4516
marjoram	1	tablespoon		4.607	1.0295	0.2152	0.1197
pimiento	2	teaspoons	ground	-	-	-	-
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1	teaspoon	ground	-	-	-	-
water	2	cups	boiling	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.