Norbert's venison liver sausage

Ingredients for 1 servings:

• 2 kg game liver
• 1 kg pork belly
• 1 leek(s)
• ½ celeriac
• 2 carrots
• 3 bay leaves
• 2 garlic cloves
• 2 tsp salt
• Spice(s) of your choice, e.g., oregano, thyme, rosemary, juniper, fenugreek, etc.

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes

Chop the vegetables and cook in water to make a vegetable broth. Then remove the vegetables from the broth. Cut the meat into pieces suitable for grinding. First boil the pork belly in the broth for 30 minutes, remove, then boil the liver for 8-10 minutes and also remove. Mince the meat using the coarse slice for coarse liverwurst, or again using the small slice for fine liverwurst. Season with salt and pepper and add other spices according to your taste. Slowly add the broth and mix by hand until a slow-flowing paste forms. Finally, season to taste. Fill boiled or oven-sterilized jars with screw lids or preserving jars (approx. 200 g each) and seal tightly. Then boil in a preserving kettle at 100°C for 2 hours. The time starts when the temperature is reached. If you don’t have an electric preserving kettle, you can also use a pot on the stove: Place the jars in the pot and fill them with water up to three-quarters of the way up. The water and the contents of the jar should be roughly the same temperature. Now heat slowly over low heat – the contents of the jar need time to come up to temperature. Once the water is gently boiling, the actual preserving time begins. This is the same as with a preserving kettle. Tip: The remaining liquid and the cooked vegetables can be turned into a delicious soup!