Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 120 g onion (s)
- 2 cloves garlic
- 20 g butter
- 100 g hazelnuts, chopped
- 5 tablespoon yeast flakes
- 1 bay leaves
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon vegetable stock
- pepper
- 6 tablespoon water
- 30 g butter, soft
Print Recipe
Pin Recipe Instructions
- Cut the onions and garlic cloves into very small cubes and brown with 20 g butter on a low heat.
- Put the chopped hazelnuts with the yeast flakes, the finely chopped bay leaf, the well heaped teaspoon of marjoram, the thyme, the vegetable stock, pepper and water in the pan.
- Stir all ingredients until smooth and finally mix with 30 g butter (soft).
- The liver sausage stays fresh in the refrigerator for approx. 5 - 6 days.
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