Spreadable sausage in a jar in the style of MK46149

Ingredients for 1 servings:

• 900 g pork belly, with rind
• 400 g beef heart(s)
• 500 g pork neck, not too lean
• 1 bunch of soup vegetables (carrot, celery, onion, leek)
• 2 bay leaves
• 4 peppercorns
• 4 grains allspice
• 1 tsp salt
• 270 g potatoes, peeled and diced
• 140 g onion(s), chopped and sautéed
• 2 garlic cloves, chopped and sautéed
• 27 g curing salt (nitrite curing salt) or normal salt
• 2 g ground pepper
• 2 g coriander, ground
• 2 g caraway seeds, ground
• 2 g allspice, ground
• 8 g paprika powder
• 4 g oregano, dried
• 8 g aspic powder
• broth, (cooking broth)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

based on recipes for Palatinate potato sausage

Cut the rind off the pork belly and cut into pieces suitable for a meat grinder. Remove any fat and connective tissue from the beef heart. Place the meat and rind pieces in a pot with the spices and soup vegetables for the broth and just cover with water. Bring to a boil, remove any foam, and simmer gently for about 35 minutes. Sauté the chopped onions and garlic in a little fat until soft, but do not allow to overbrown. Cut the cooked meat into pieces suitable for a meat grinder and mince twice along with the rind pieces, onions, and potatoes. Dissolve the aspic powder in a ladleful of warm cooking broth. Add the spices and broth to the meat mixture and mix well. Pour the mixture into screw-top jars or preserving jars (only fill 2/3 full!) and cook for 120 minutes at 95°C. Caution! The amount of cooking broth required may vary slightly depending on the fat content of the meat! The mixture should not be too dry. Note: Aspic powder can be obtained from your local butcher or from a butcher’s shop.