Frank's homemade liver sausage

Ingredients for 1 servings:

• 350 g liver(s) (pork or veal)
• 700 g pork, fatty
• 150 g fat (Flomen – intestinal fat or capsule fat)
• 25 g salt
• 5 g marjoram
• 1 tbsp thyme
• 1 tsp nutmeg
• 1 tsp caraway seeds
• 1 pinch of cardamom
• 1 pinch of coriander
• 1 onion(s)
• 1 garlic clove(s)
• 3 g pepper, white, ground
• 1 liter chicken broth
• 3 bay leaves
• 5 carnations
• 1 tbsp caraway seeds
• 1 tbsp marjoram
• 1 bunch Thyme (small bunch), fresh

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

homemade liver sausage

Cook the meat in 1 liter of chicken stock, about 3 bay leaves, 5 cloves, 1 tbsp caraway seeds, 1 tbsp marjoram, and 1 small bunch of thyme in a pressure cooker for about 30 minutes. Meanwhile, prepare and set aside the remaining ingredients and spices. After the steam has evaporated, keep the meat warm and bring the stock back to a boil. Add the liver to the boiling stock and blanch for 2 to 3 minutes. Then mince the meat and liver with the fat while hot (using the 3 mm disc) and quickly mix with the spices (work really quickly so the mixture doesn’t cool down as much as possible – this will help it bind better when boiling down later!). Add up to 200 ml of the hot cooking stock (skimmed off the surface in small portions – it’s fattier this way). The sausage mixture should now have the consistency of “spaetzle dough.” Now fill the prepared jars about 2/3 full and wipe the rims thoroughly with kitchen paper (the grease on the contact surface between the jar and the seal prevents the vacuum from forming). Shake gently. Then sterilize on a deep baking tray filled with hot water in the oven at 95°C – 98°C for 120 minutes. Make sure the jars don’t “dance” – i.e., do not boil in the boiling water, as this could cause them to burst. After boiling, reduce the heat and let the water simmer just before it reaches boiling point. Alternatively, sterilize in a pressure cooker at high pressure (the cooking dial should point to red) for about 30 minutes. After the time has elapsed, allow to cool slowly, i.e., gradually reduce the heat. Turn off the stovetop, but leave the pot standing with the valve closed. DO NOT vent or place the pot in cold water – the jars won’t withstand this! Carefully remove the jars and allow to cool in a draft-free area. When jars are only lukewarm, you can place them in ice-cold water until they are completely cold. Then, refrigerate the jars until ready to eat. If the vacuum seal is intact, the shelf life is several months. The ingredients are calculated for approximately 7 x 200 g sausage mixture in jars. Meat alternative: Instead of just fatty pork, you can also use 500 g of fatty meat with 200 g of nicker with spleen (spleen with intestinal fat).