www.sausagemaking.org

Hi Members,
Are there any members that have made a spreadable liversausage called "Hausmacher"
I have finally been able to source some pigs livers and this is one of the products I like to try and make.
I believe that there is a smoked variety available as well.
Are there any suggestions as to the casings used.
Thank you,
Jan.
Brisbane.

Here's what the book Wurste, Sulzen, Pasteten by Bernhard Gahm has for Hausmacher-Leberwurst -
Material
30 %Schweinleber
50 % durchwashsener Schweinebauch (Griffe)
20 % Nicker mit Milzen
Gewurze und Zusatzstoffe
je kg Wurstmasse
20 g Kochsalz und/oder Nitritpokelsalz
2 g Pfeffer, weiss, gemahlen
0.5 g Muskat
2 g Majoran, gerebbelt
0.5 g Ingwer
0.25 g Kardamom
1 kleine Zwiebel

Here's how Google translated it:
30% pork liver
50% durchwashsener pork belly (handles)
20% Nicker with spleens
Spices and additives
per kg of sausage meat
20 grams of salt and / or Nitritpokelsalz
2 g pepper, white, ground
0.5 g nutmeg
2 g gerebbelt marjoram,
0.5 g ginger
0.25 g cardamom
1 small onion

HTH

NCPaul,
Thank you for the recipe. I will substitute pork neck for the spleens though and stuff them in natural casings.
I remember in Holland as a kid that there was also a smoked variety available, they were in natural casings.
Cold smoking for a long time should be OK as I seen them rather dark brown.
Best Regards,
Jan.
Brisbane.

I was wondering why the recipe didn't have cure in it till I reread it and saw the "Nitritpokelsalz" Odd it says salt and/or Nitritpokelsalz.
Thats only 0.6% nitrite.
You probably already knew that, but just a heads up for others that might not, you'd want a cure and you can't directly substitute U.S. #1 @6.25% or Franco's cure at 5.88% ...that would give ya 10 times the cure you'd want.

Hi Dan,
Just as you I was wondering why it listed ordinary salt and/or European pickling nitrite salt.
I do know now that the latter is completely different from what we are using in the USA and Australia.
Using this nitrite salt mix is entirely dependent on the quantity you make and how long you take to consume it.
May be somebody more brainy than me can correct me.
I still think that for us in the colonies Cure #1 must be considered to be on the safe side.
Regards,
Jan.
Brisbane.