Homemade liver sausage à la "SüdseeBäcker"

Ingredients for 1 servings:

• 1 kg pork shoulder
• 0.6 kg pork belly with rind
• 0.3 kg pork rind
• 0.4 kg liver(s)
• 2 large onions
• 2 cloves garlic
• 3 tsp, heaped salt
• 2 tsp, levelled black pepper, ground
• 3 tbsp, heaped marjoram
• ½ tsp, sautéed nutmeg, freshly grated
• ½ tsp, leveled clove powder
• ½ tsp, leveled allspice powder
• 10 g soup spice, dried
• 1 ¼ liters of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Already prepared successfully several times in Germany and the Philippines!

Boil all the pork (add the pork rinds first) in lightly salted water for about 1 hour. Add the liver to the boiling broth for just 2 minutes, then grind it through the meat grinder (medium disk) along with the previously cooked meat, pork rinds, and the onions and garlic, which have been fried in lard until translucent. Mix the ground meat with the spices and broth to form an elastic dough. Pour into jars and cook in a water bath at 100°C for 90 minutes. Note: Shelf life is approximately 1 year.