Liver Sausage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g liver (s), optionally beef or chicken
- 300 g bacon, fat
- 400 g pork, (belly)
- 300 g pork neck, optionally turkey oulash
- 4 onion (s)
- 2 leeks
- 50 g lard
- 1 bunch parsley
- 1 bunch chives
- 1 tablespoon marjoram
- 1 tablespoon thyme
- 1 tablespoon salt
- 1 teaspoon pepper, (white)
- 1 teaspoon nutmeg
- 1 teaspoon clove (s)
- 1 teaspoon cardamom
- 1 teaspoon ginger
Print Recipe
Pin Recipe Instructions
- Boil the pork neck and belly in lightly salted water and allow to cool. Keep the broth.
- Just scald the liver and turn it through the meat grinder (fine slice) with the cooled meat and bacon.
- Chop the onions and leeks very finely and roast them lightly in the lard. Mix the spices, onions and chopped meat with approx. 1 liter of stock to form a plastic dough. Fill into glasses and boil at 100 ° for 160 minutes in a water bath. Shelf life approx. 1 year.
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