in Recipes

Liver sausage, homemade

updated

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Ingredients for 1 servings:

  • 200 g pork neck, cooked
  • 550 g pork belly, cooked
  • 150 g liver(s) (pork or veal)
  • 100 g broth (made from carrots, celery, 4 g marjoram, 20 g salt, 5 g pepper)

Instructions

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

farmer’s style

Stir in the cooked meat and raw liver. Mix with the strongly seasoned broth until smooth and heat through, but do not bring to a boil. Pour into twist-off jars, allow to cool slightly, and seal. Sterilize for 2 hours at 90°C in a water bath.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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