Delicatessen Liver Sausage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g liver (s) (pork)
- 500 g pork (pork belly)
- 1 ¼ kg pork neck (alternatively back fat or pork cheeks)
- 300 g pork (shoulder)
- 500 g broth (cookin broth)
- 100 g onion (s), roasted or steamed
- 60 g salt (nitrite curin salt - `NPS`)
- 6 g pepper
- 6 g allspice
- 3 g nutme
- 3 g iner
- 2 g clove (s)
- 1 g cardamom
Print Recipe
Pin Recipe Instructions
- Remove the bile ducts from the liver and finely cut with the curing salt in a food processor (or turn through a meat grinder). Then place in the refrigerator to cool (important!).
- Cut the pork belly, pork bacon and pork shoulder into cubes and brew in boiling water for approx. 2-3 minutes.
- Cut the hot meat and fat material with the spices, onion, hot broth (cooking broth from belly, bacon, shoulder) and the cooled pork liver in the food processor (alternatively turn through the meat grinder) until the mixture is creamy.
- Pour the farce into glasses. Close and boil in portions at approx. 85-90 ° degrees in a saucepan (better an automatic cooker) for approx. 1 hour.
- Then put the glasses in lukewarm water. Pour in cold water and let it cool down slowly.
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