Chicken liver sausage

Ingredients for 1 servings:

• 1 chicken, preferably free-range
• 2 chicken legs, preferably from free-range farming
• 1 large onion(s)
• 2 large carrots
• 1 stalk(s) leek
• 2 liters of water
• 1 tsp salt
• 3 bay leaves
• 5 peppercorns
• 100 ml cream, 35% fat
• 30 g salt
• 2 g pepper, mixed, freshly ground
• 1 g allspice, freshly ground
• 1 g nutmeg, freshly grated
• 1 tbsp thyme, dried
• 660 g chicken liver(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

Peel the onion and carrots and leave them whole. Wash the leek thoroughly, trimming the roots and removing any bad leaves. Cut into four pieces. Place the chicken and drumsticks, carrots, onion, leek, 1 teaspoon of salt, five peppercorns, bay leaf, and 2 liters of water in a pot. Bring to a boil and simmer over low heat until the meat easily falls off the bone. Depending on the chicken, this can take 1.5–2 hours (I cooked on a wood stove). If you prefer, you can also cook the meat in a pressure cooker. In this case, it’s best to use only 1.5 liters of water. Remove the onion and carrots from the broth and let them cool on a plate. Remove the meat from the pot and let it cool enough to remove the bones. I only used half the chicken breast meat, as it is relatively dry. Finely chop the meat (approx. 5 x 5 cm) so that it can be easily minced through the meat grinder. I ended up with 625g of meat and boneless skin left over. I used all the skin pieces, as the liverwurst also needs fat. Skim most of the fat from the broth and set aside. Place the chicken liver in a bowl and pour over about 1/2 liter of boiling hot broth and let stand for a few minutes. Prepare the meat grinder with the finest hole disc. First, put the liver through the grinder, removing it from the broth bowl with tongs. Then mince the onion, carrots, and skin. Finally, add the chicken. Place this mixture in a mixing bowl and add the skimmed fat. Add salt, mixed pepper, allspice, nutmeg, and thyme, and mix everything thoroughly. Add the cream and continue mixing. The mixture should be smooth. If necessary, add another 50-100ml of the cooking broth. I used a food processor and a flat beater. Divide the mixture between jars. I had six 450ml jars. Approximately 290g of mixture went into each jar. Only fill the jars two-thirds full and boil them down. I cooked in a pressure cooker, which fits three jars. Once the pressure has built up in the pot, simmer for 45 minutes. Then remove the pot from the heat and let the steam evaporate without doing anything. Then repeat the process with the remaining jars. If you don’t have a pressure cooker, boil the jars at 100°C for 90 minutes. 90 minutes after the temperature has reached 100°C. Tip: You can make a delicious soup with the remaining broth, leek, and breast meat with rice or noodles and some peas or other vegetables.