Liver Sausage Palatinate Style

Summary

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

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Instructions

1. First sweat the onions in melted lard until they are translucent.
2. 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.
3. 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!
4. 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.
5. The sausages are scalded at 80 ° C. for 1 minute per mm in diameter. Cans or glasses are boiled for 2 hours.