Summary

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

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Instructions

1. Cut the onions and garlic cloves into very small cubes and brown with 20 g butter on a low heat.
2. 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.
3. Stir all ingredients until smooth and finally mix with 30 g butter (soft).
4. The liver sausage stays fresh in the refrigerator for approx. 5 - 6 days.