Frankfurt liver sausage

Ingredients for 1 servings:

• 200 g pork belly without rind
• 200 g pork cheek(s)
• 240 g pork neck (pork neck)
• 200 g pork liver
• 160 g pork back bacon
• 16 g salt
• 5 g curing salt
• 3 g black pepper
• 2 g nutmeg
• 1 ½ g thyme, powdered
• 3 g marjoram, shredded
• ¾ g ginger powder
• ½ g rosemary, powdered
• 120 g onion(s), braised until translucent

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Cheeks, rump, and belly are weighed raw, cooked at around 85°C, and then weighed again – the difference in weight (cooking loss) is later compensated for with hot kettle broth. The raw back bacon is cut into 0.5 cm cubes and scalded for around 10 minutes. The cooked, minced material is mixed with the previously cleaned raw liver and all ingredients except the bacon cubes and minced with the 3-mm grinder. Then the hot kettle broth and then the still-hot bacon cubes are mixed in (the mixture should be like applesauce). The stuffing is primarily done in pork fat ends. If desired, the finished sausages can be smoked after cooling. The sausages are scalded after filling at 75°C. Scalding time per mm of diameter: 1 minute. Cans are cooked for 2 hours.