Poultry Liver Sausage La Solar55
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g chicken liver (s)
- 600 g pork (pork belly), not too lean
- Seasoning (s) for 1 kg meat mass
- 18 g salt (nitrite curin salt)
- 2 g pepper, (black or white)
- 0.5 g ½ nutme, rated
- 0.5 g ½ allspice
- 1 g marjoram
- 1 clove garlic (to taste)
Print Recipe
Pin Recipe Instructions
- Remove the rib bones from the pork belly and cook almost cooked with a little water.
- Now, while the pork is on the stove, clean the poultry liver well and free it from all attached secondary organs (not applicable if the liver is packaged ready to cook), then water it well!
- Before grinding, briefly scald the liver with boiling water for 1 or 2 minutes.
- Cut the cooked pork in the hot state into pieces suitable for wolfing and mix with the liver through the middle disk of the meat grinder.
- Annotation:
- If you want the sausage finer, turn the meat mixture through the meat grinder several times.
- Using a food processor (or your hands) mix the meat mixture with the spices well. Add 1 to 1 1/2 ladles of the meat juice from the decoction of the pork belly to the meat mixture.
- The whole thing is filled in mason jars (please only fill the jars up to 3/4 full!) And sterilize at about 90 to 95 degrees Celsius for 90 minutes.
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