in Germany

Homemade liver sausage

updated

Spread the love

Ingredients for 1 servings:

  • 290 g pork liver(s), raw
  • 240 g pork cheek(s), salted and cooked, without rind
  • 220 g pork belly, (fat belly) cooked
  • 250 g bacon, pre-cooked
  • Spice(s) per kilo:
  • 18 g curing salt
  • 2 g pepper
  • 1 g marjoram
  • ½ g all-spice
  • 0.3 g mace
  • 0.1 g thyme
  • 20 g onion(s), sautéed

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Total time approx. 8 hours

the recipe does not claim to be the only correct one

The pork cheek and fat belly are cooked, then finely chopped with the raw liver and sautéed onions. Add the spices and then chop the pre-cooked bacon. Fill the pork into 50/60 gauge casings and cook for 60 minutes at 80°C. Then, cold smoke for approximately 6 hours.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spelt-wheat bran

Potato cakes a la Maja