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Thuringian home-slaughtered liver sausage

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Ingredients for 1 servings:

  • 4.2 kg pork belly
  • 0.8 kg pork liver(s)
  • 0.6 kg onion(s)
  • 200 g salt
  • 24 g black pepper, ground
  • 30 g marjoram, shredded
  • 1,500 ml fat (sausage fat), liquid

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

Original recipe

It’s important that the meat is very fresh. The belly is cooked in boiling water until tender, without any added seasoning. The liver is tied with a string and dipped into the broth shortly before the end of the belly’s cooking time, until it is gray-white. Also boil the onions. Carefully weigh and mix the spices. Quickly dice the belly, liver, and onions, place them in a large bowl, and sprinkle the seasoning evenly over them. Mix vigorously as quickly as possible. Loss of flavor! Grind thoroughly and jar. Top with 0.5 cm of meat fat, seal the jars immediately, and reduce to low.

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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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