Summary

Ingredients

• 250 g liver (s), optionally beef or chicken
• 300 g bacon, fat
• 400 g pork, (belly)
• 300 g pork neck, optionally turkey oulash
• 4 onion (s)
• 2 leeks
• 50 g lard
• 1 bunch parsley
• 1 bunch chives
• 1 tablespoon marjoram
• 1 tablespoon thyme
• 1 tablespoon salt
• 1 teaspoon pepper, (white)
• 1 teaspoon nutmeg
• 1 teaspoon clove (s)
• 1 teaspoon cardamom
• 1 teaspoon ginger

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Instructions

1. Boil the pork neck and belly in lightly salted water and allow to cool. Keep the broth.
2. Just scald the liver and turn it through the meat grinder (fine slice) with the cooled meat and bacon.
3. Chop the onions and leeks very finely and roast them lightly in the lard. Mix the spices, onions and chopped meat with approx. 1 liter of stock to form a plastic dough. Fill into glasses and boil at 100 ° for 160 minutes in a water bath. Shelf life approx. 1 year.