Kasseler liver sausage in a jar

Ingredients for 10 servings:

• 2 kg pork belly
• 1 kg pork liver(s)
• 500 g smoked pork
• 500 g onion(s)
• 10 g curing salt
• 18 g salt per kg fine sausage meat
• 3 g marjoram per kg fine sausage meat
• 4 g white pepper per kg sausage meat
• ½ g allspice per kg sausage meat
• 1 g nutmeg per kg sausage meat

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 3 hours; Total time approx. 5 hours

for Thermomix or food processor

Cut the pork belly into large pieces and cook in a large pot with the curing salt and plenty of water for about 1 hour. Cut the smoked pork into small cubes and cook in a small pot with a little water for 20 minutes. Peel and quarter the onions and chop the liver into large pieces. Puree the onion and liver in the Thermomix and put everything in a large bowl. Puree the cooked pork belly in the Thermomix with a little stock and add to the bowl. Weigh the spices and add them. Mix everything thoroughly again with a hand blender. Fold in the smoked pork cubes. Pour the finished mixture into twist-off jars. But be careful: only fill the jars 3/4 full so that they don’t leak during cooking. The jars are then cooked in a preserving machine or a large pot for 2 hours at 95°C.