Coarse liver sausage in a jar

Ingredients for 1 servings:

• 1.1 kg pork neck
• 0.3 kg bacon
• 0.35 kg pork liver
• 100 g onion(s)
• 2 g cane sugar, brown
• 18 g salt
• 5 g pepper
• 3 g lovage, shredded
• 0.7 g mace
• 0.3 g clove powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 33 minutes; Total time approx. 1 hour 53 minutes

Cut the meat and bacon into pieces suitable for a meat grinder and freeze. Peel and dice the onion. Roughly chop the liver. Combine the spices and grind them. Using the 2 mm/3 mm disc, grind the meat together with the spice mix, the onions, and the liver. Knead everything thoroughly again, seasoning to taste. Pour into 250 ml pasteurized jars. Smooth out the mixture and screw on the lid tightly. Cook at 95°C for 3 minutes, then at 85°C for 90 minutes. Once cooled, always refrigerate. Shelf life without opening is approximately 1 year.