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.