Homemade liver sausage

Ingredients for 1 servings:

• 1 liter of water
• Salt
• 1 bunch of soup vegetables
• 2 onions
• 1 veal feet
• 1 kg lean pork shoulder
• 500 g pork belly, fat
• 10 black peppercorns
• 1 bay leaf
• 1 kg liver(s) (pork liver)
• 2 onions
• 2 tbsp butter
• 250 g bacon, fat green
• 2 tsp marjoram
• 2 tsp pepper
• 2 tsp clove powder
• 2 tsp nutmeg, ground

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

enough for 6 – 7 jars of 350 g each

Bring water and salt to a boil in a large pot. Chop the vegetables. Peel and halve the onions. Add the veal foot, pork shoulder, belly meat, vegetables, onions, peppercorns, and bay leaf to the boiling water. Cover and simmer over medium heat for 1.5 to 2 hours. Remove the skin and liver ribs. Halve the liver. Add half to the boiling broth for four to five minutes. Remove, let cool, and cut into 1/2 cm cubes. Peel and finely chop the onions. Heat butter in a pan. Sauté the onions until golden brown. Remove the meat from the broth. Let cool slightly. Remove from the bone. Cut half of the meat and half of the fatty bacon into very fine cubes. Pass the other half, along with the raw liver and onions, through the coarse disk of a meat grinder. Mix all ingredients. Add marjoram. Add a little cooking broth, especially the fat floating on the surface, to make a creamy consistency. Season the mixture with salt, pepper, ground cloves, and ground nutmeg. Pour the liverwurst mixture into jars, filling them only two-thirds full. Seal tightly. Place in a large pot filled with water. Ideally, place on a wire rack so the jars don’t come into direct contact with the bottom of the pot. Sterilize the liverwurst in boiling water for 90 to 100 minutes. Add boiling water occasionally to ensure the water always comes up to the level of the sausage mixture. Shelf life: Three months—if it isn’t eaten before then.