Leberwurst

Method

Dice the pork liver, shoulder, and back fat into cubes and chill thoroughly. Finely mince the liver and meat together with the onion, then fold in the diced fat to maintain texture. Season with salt, saltpetre, pepper, marjoram, allspice and garlic powder, mixing gently to avoid compacting the mixture. Stuff the mixture into pork casings, tying at 10cm intervals, and prick each link with a needle to release air pockets. Poach the sausages in water at 75-80°C for approximately 30 minutes until the internal temperature reaches 68°C. Transfer to iced water to cool rapidly, then refrigerate. Slice and serve cold or gently warmed with bread and mustard.