Directions:
- Cook pork belly about 70 minutes.
- Blanch liver and veal 5 minutes.
- Coarsely chop onions and saute briefly, should not change color.
- Grind meats and onion with 3mm blade of meat grinder.
- Add spices, salt and water thoroughly mixing all ingredients.
- Fill sausage casings, tie ends securely.
- 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.
- If canning, use canning procedures, and cook 90 minutes.
- Liverwurst can be frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 781.9 Kcal (3274 kJ) | ||
| Calories from fat | 682.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.88g | 117% | |
|---|---|---|---|
| Cholesterol | 160.11mg | 53% | |
| Sodium | 1899.63mg | 79% | |
| Potassium | 406.85mg | 9% | |
| Total Carbs | 3.19g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 19.88g | 40% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 5.1mg | 28% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 345.3 Kcal (1446 kJ) | ||
| Calories from fat | 301.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.51g | 117% | |
|---|---|---|---|
| Cholesterol | 70.71mg | 53% | |
| Sodium | 838.91mg | 79% | |
| Potassium | 179.67mg | 9% | |
| Total Carbs | 1.41g | 1% | |
| Sugars | 0.32g | 3% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 8.78g | 40% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 0.7mg | 52% | |
| Iron | 2.3mg | 28% | |
| Calcium | 13mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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