Go Back

Summary

Prep Time 3 hrs
Total Time 4 hrs
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

Liver Sausage Palatinate Style
Liver Sausage Palatinate Style
Print Recipe Pin Recipe

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.