Delicatessen liver sausage

Ingredients for 1 servings:

• 900 g liver(s) (pork)
• 500 g pork (pork belly)
• 1 ¼ kg pork neck (alternatively back bacon or pork cheeks)
• 300 g pork (shoulder)
• 500 g broth (cooking broth)
• 100 g onion(s), roasted or steamed
• 60 g salt (nitrite curing salt – ‘NPS’)
• 6 g pepper
• 6 g all-spice
• 3 g nutmeg
• 3 g ginger
• 2 g cloves
• 1 g cardamom

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Enough for approx. 25 glasses

Remove any bile ducts from the liver and finely chop it with the curing salt in a food processor (or put it through a meat grinder). Then place it in the refrigerator to chill (important!). Cut the pork belly, pork bacon, and pork shoulder into cubes and blanch them in boiling water for about 2-3 minutes. Blend the hot meat and fat with the spices, onion, hot broth (cooking broth from the belly, bacon, or shoulder), and the chilled pork liver in a food processor (alternatively, put it through a meat grinder) until the mixture is smooth. Pour the stuffing into jars. Seal and simmer in batches in a saucepan (preferably a preserving machine) at about 85-90°C for about 1 hour. Then place the jars in lukewarm water. Add cold water and let it cool slowly.