Homemade veal liver sausage

Ingredients for 1 servings:

• 100 g veal liver
• 200 g liver(s) (pork liver)
• 300 g lean veal
• 400 g pork belly
• 20 g salt
• 3 g pepper, white, ground
• 1 g mace
• 1 g paprika powder, sweet
• 1 g ginger, ground
• 50 g onion(s)
• 1 bay leaf
• 1 tsp soup greens, concentrate
• 20 g curing salt
• 50 g fat
• Intestines (pig rectums), or artificial casing
• possibly poultry liver(s)
• possibly liver(s) (rabbit liver)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

The recipe can be made even in a simple kitchen, no special equipment is required.

Trim the liver and meat. Heat the meat with the bay leaf, curing salt, and soup vegetables to 90°C and cook; do not boil. Meanwhile, lightly sauté the onions in the fat. Briefly blanch the liver (max. 2 minutes) in boiling water. If you have a blender, you can finely blend the liver and onions. This will make a very fine sausage. Remove the meat, let it cool, strain the broth, and set aside. Meanwhile, mince all the meat, including the blended liver and spices, through a 2 mm Ø disc. Season the mixture to taste, adding small amounts of cooking broth until it reaches an almost liquid consistency. If you fill it with a funnel, the mixture will be a little more plastic. Now prepare the casings and fill them with the mixture. Gently massage the casings while filling to ensure a better distribution of the fat. Carefully tie the casings. Now cook in a suitable pot at 80°C for 12 minutes. When they are cooked, remove them and dip them briefly in cold water, then pat them dry. Once cool, they are ready to eat. You can keep them in the fridge for a few days; I like to freeze portions. If you like, you can also use the liver and meat from poultry or rabbit. A great improvement is achieved by adding around 50g of liver pieces chopped into small cubes. These are added to the sausage mixture. They make a great picture when cut into slices. Veal liver sausage requires little equipment and can be made in pretty much any kitchen. The filling is easier with a helper.