First the onions are cut into cubes and the liver sausage into large slices. After heating a pan with a little oil, fry the minced meat until it is lightly crumbly and let it take some color. Then add the onions, let them take some color and let everything stew with the lid closed and stirring occasionally.
As soon as the onions are slightly translucent and noticeably softer in their consistency, add the broth, the liver sausage and some marjoram and let everything boil down. Stir again and again in between so that the liver sausage dissolves completely and makes the whole thing nice and creamy.
At the end it is seasoned with salt and pepper as desired, and the whole thing is served with fresh farmer`s bread.
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