Homemade liver sausage

Ingredients for 1 servings:

• 3 kg pork belly
• 1 kg pork liver
• 1 bunch of soup vegetables
• 4 bay leaves
• 4 liters of vegetable broth
• 20 g salt or curing salt
• 20 g vegetable stock
• 5 g marjoram
• 4 g nutmeg
• 2 g all-spice
• 10 ml Maggi, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Saarland-Rheinhessen joint production

Bring the vegetable stock to a boil, add the vegetables and bay leaves in the spiced egg. Dice the pork belly and simmer for about 1.5 hours. Dice the liver and simmer for the last 5 minutes. Remove the bay leaves. Strain and reserve the stock. Mince the meat, liver, and vegetables through the 8 mm grinder. Add the remaining spices, mix thoroughly, and mince again through the 3-4 mm grinder. Now add enough stock to the sausage mixture and mix until a slightly mushy mixture forms. Pour the mixture into jars and reduce to low. Cooking time: 90 minutes at 95°C.