Liverwurst

Liverwurst

Ingredients:
1 kg pork liver, sliced
1.5 kg pork shoulder, chopped
200 ml iced water
1 medium onion, very finely chopped
20 g curing salt
½–1 level teaspoon dried sage
1 level teaspoon marjoram

Directions:
1. Gently simmer the liver in sufficient water to just cover for a few minutes until it
changes colour but is still very tender. Mince the pork and liver together until very
smooth. If grinding in the mincer use the medium plate first, then the fine plate, mincing
again to create a fine paste. Place in a bowl.
2. Add the iced water, onion, salt and herbs and mix together well, massaging the flavours
into the meat with your hands. Prepare the casings and your chosen method of stuffing.
Stuff the casings well with the sausage meat mixture, making sure there are no air pockets.
Link the sausages at 12 cm intervals (see also ).
3. Boil in simmering water for about 15 minutes. When cooked, leave to cool and serve
cold in slices. You can also freeze the liverwurst as soon as it is cool enough to go in the
freezer (it will freeze for up to 3 months) or vacuum pack and store in the fridge for up to
5 days.
Rookworst
Makes about 12 sausages
This sausage is based on a Dutch and Flemish recipe, which in its turn is based on the
Bologna sausage that influenced many of the world’s sausages. The name suggests it
should be smoked but if you wish it can be oven-baked instead. Originally this was a
smoked sausage but the majority on sale in shops have simply had smoke flavoured
additives; the smoked paprika gives it a smoky flavour. They are tied off at about 60 cm
long, folded in a ‘U’ shape and often tied at the ends. Use hog casings at 28 mm diameter.