Liver Sausage Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g liver sausae, homemade
- 1 small onion (s)
- 1 tablespoon sunflower oil
- 2 tablespoon, heaped flour
- 1 tablespoon vinegar
- 750 ml water
- 1 teaspoon salt
- 1 pinch (s) pepper, colored, freshly ground
Print Recipe
Pin Recipe Instructions
- Dice the onion and fry in the oil, then press the liver sausage out of the intestine and fry it with the onion until crumbly. Pour the flour over it and briefly toast, then deglaze with the water and bring to the boil. Season to taste with the spices and vinegar and let stand on a low level for about 10 minutes.
- We always eat boiled potatoes and salad with it.
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