Liverwurst 1.

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Liverwurst 1. Ingredients 1 kg pork lungs 200 g rice 500 g pork lard 500 g pork liver 150 g pork fat 250 g onions 10 g ground black pepper 10 g Hungarian sweet paprika powder 1 tsp ground marjoram pinch of allspice 50 g salt Instructions 1. Make a stock with water and salt. 2. Cook the lungs, liver and the lard in stock. 3. Let it cool and mince it. 4. Cook the rice (half tender) in stock and let it cool. 5. Cut the onions in small cubes and roast in fat until golden brown. 6. Combine all the ingredients, salt and knead well by hand. If necessary add some cooking stock. 7. Pour the mixture into sausage stuffer and fill into natural pig casing. 8. Make the whole casing before you tie them into links. 9. Cook the liverwurst in pot of hot water (use the former cooking stock). Cooking temperature: 80 degrees Celsius, cooking time: 40 minutes. 10. Remove them gently, dry out for an hour. 11. Cook it in a kitchen spoon of fat crispy. previous             next

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