Fresh liver sausage to warm up

Ingredients for 1 servings:

• 500 g pork belly, fat
• 250 g lean pork
• 300 g liver(s), from pork, cleaned 250 g
• 65 g rice pudding
• 2 tbsp lard
• 25 g salt
• 2 ½ g pepper
• 2 g marjoram
• ½ g ginger powder
• ¼ g nutmeg
• ¼ g cardamom powder
• 4 liters of broth
• Intestine

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

Bring the broth to a boil, add the pork to the boiling(!) broth, and cook for about 60 minutes until tender. Then cook the rice in plenty of broth for about 20 minutes, wrap the pot in a blanket, and let the rice swell for about 40 minutes. Let the liver soak briefly in the broth, then cool again. Let the pork cool and cut into strips suitable for grinding. Now pass it through the coarse disk of the meat grinder. Add the cooled rice, lard, and spices, and pass everything through the small disk (2 mm) of the grinder. Rinse and rinse the intestines in lukewarm water according to the instructions. Remove all tendons, membranes, and bile ducts from the liver. In a tall container, puree the liver slices using a hand blender or a food processor, add to the minced meat, and mix everything well. Stir in about 200 ml of broth to create a slightly runny paste. Season again; it should taste a little over-seasoned. Fill the casings using a hand-held sausage stuffer or a sausage filler. Since the sausage mixture is relatively liquid, a standing sausage stuffer is recommended. Add the tied sausages to the gently simmering broth and reduce the temperature to 80°C. Depending on the sausage diameter, simmer for 1 minute per mm at 80°C. The core temperature should be 72°C. It’s better to simmer a little longer than too short. Place the simmered sausages in lukewarm water and cool them by adding cold water. Keep cold and use as soon as possible or freeze. Serve as a side dish with mashed potatoes, sauerkraut, and pickles.