Coarse Thuringian-Style Liverwurst

Cut all meat parts and fat into approx. 4-5 cm cubes. Remove bile ducts from liver, cut into pieces and soak for 30 minutes. Peel and finely dice onions.

Cook pork head meat, pork belly and back fat together in slightly salted water at 85°C for 60-70 minutes until the meat is soft and tender. Cook pork liver separately at 75°C for only 10 minutes. Collect cooking broth with onions and keep warm.

Cut a portion of the cooked pork head meat (approx. 200 g) by hand or with a knife into 8-10 mm pieces – this creates the typical coarse texture. Also coarsely dice the remaining fat (approx. 5 mm).

Pass the remaining ingredients (liver, remaining head meat, belly) still hot through the 5 mm grinder plate. Add curing salt and all spices. Mix the ground ingredients well and process with 100-150 ml warm cooking broth and sautéed onions into a smooth base mixture. Finally fold in the prepared coarse insert pieces.

Fill the hot mixture immediately into pork casings caliber 50-60 or into preserving jars. When filling into casings, ensure no air bubbles and tie off firmly. The mixture should be at least 55°C when filling.

Poach sausages in a water bath at 78°C until a core temperature of 72°C is reached (approx. 45-50 minutes for caliber 55). Briefly shock, let drain. Hot smoke over beechwood at 60-70°C for 30-45 minutes until the surface is golden brown. Then cool completely and store cold.