Fine liver sausage homemade style

Ingredients for 1 servings:

• 150 g poultry liver(s) or pork liver
• 150 g cooked ham, cut into small pieces, or cooked meat as desired
• 150 g butter
• 100 g onion(s), finely chopped
• 100 ml broth
• 6 g salt
• 1 tsp honey
• 1 tsp marjoram, dried
• n. B. Pfeffer
• n. B. nutmeg powder
• n. B. Allspice powder
• n. B. Coriander powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Roughly dice the liver and fry it in about 20g of butter until almost cooked through. Remove the liver from the pan and set aside. In the same pan, glaze the finely chopped onion, deglaze with the stock or water, and bring to a boil. Now add the ham (or other cooked meat) and the liver and heat through. Empty the entire contents of the pan into a food processor and blend until smooth with the remaining cold butter, salt, pepper, honey, and the remaining spices. Alternatively, you can use a hand blender. Pour the warm mixture into a clean, screw-top jar and let it cool slowly, uncovered, and then chill thoroughly in the refrigerator. Only then put the lid on. The liverwurst will keep in the refrigerator for several days, even if you eat it every day. If you like, you can also vary the recipe with apples, port wine, or cognac.