Liver Sausage Palatinate Style
by Editorial Staff
Summary
| Prep Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg pork belly without rind
- 2 kg bacon (bacon cheeks)
- 1 kg liver (s) (pork)
- 110 g salt
- 20 g marjoram
- 25 g pepper
- 7 ½ g allspice
- 850 g onion (s), finely chopped
- some lard
- water (boiler broth)
- 20 g nutme
Print Recipe
Pin Recipe Instructions
- First sweat the onions in melted lard until they are translucent.
- Boil the meat in water. Then cut into wolf-sized pieces and season - only then weigh. From this weight you then take 25% liver. The liver is scalded for about 1/2 minute, cut and minced together with the meat and all other ingredients while hot through a 3 mm disc. Now add 25% of the hot, fatty kettle broth of the liver and meat (but always skim off the top layer) and mix everything well - it should be a porridge.
- Tip: If you want the sausage to look reddish instead of gray, use 15 g salt and 7 g curing salt per kilo of sausage mixture!
- Then you fill the intestines with a sausage filler or a cornucopia. The casings used are: beef wreath casings cal. 40/44, pork casings cal. 32, artificial casings cal. 90.
- The sausages are scalded at 80 ° C. for 1 minute per mm in diameter. Cans or glasses are boiled for 2 hours.
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