Homemade liver sausage

Ingredients for 1 servings:

• 2 kg liver(s), pork
• 2 kg pork (belly meat)
• 400 g pork (rind!)
• 400 g lard
• 4 onions
• 80 g salt
• Pepper, white
• marjoram
• possibly garlic

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Blanch the pork liver briefly in boiling water. Then peel off the skin and cut the liver into 10-centimeter pieces. The inside should still be soft and bloody. Cook the rind in boiling, lightly salted water. Mince the pork belly. Run the liver pieces, along with the pork belly and rind, through the fine disk of a meat grinder twice. Finely chop the onions and fry the lard with the onions. Don’t let the onions get too brown! Add the lard to the sausage mixture and mix thoroughly with the spices. Season the sausage mixture well to taste. Then fill the casings and cook in hot water at a constant 80°C. If the temperature drops, continue heating, but do not exceed this temperature, as the sausages may burst! The rule of thumb is: for every millimeter of diameter, add 1 minute once it reaches 80°C, and add about 10 minutes. Once the sausages are done, allow the water to cool slowly. If you take the hot sausages out immediately, the fat will settle on the edge of the casing!