Lazy liver sausage ala Solar55

Ingredients for 1 servings:

• 2 ½ kg pork belly (dewlap) with rind, without bones and cartilage
• 1 kg pork liver(s) (cleaned and well-watered)
• Spice(s) per kilogram of meat:
• 19 g curing salt, (nitrite curing salt) *
• 2 g black pepper
• some nutmeg (powder or grated)
• ½ g allspice (powder or ground)
• 1 g marjoram (shredded)
• 1 clove(s) garlic
• 5 g cutter aid

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Boil all the meat in a pressure cooker for about 1 hour. Meanwhile, clean the liver well and rinse with water. After boiling, remove any bones and cartilage. Mix the meat with all the spices while it is still warm. Mince the meat using a 2 or 3 mm disk. Mince the liver and mince the meat 2 or 3 more times. I then filled the sausage mixture into an artificial casing (glasses will also do). Simmer the whole thing at 80 degrees Celsius for 2 hours. Cool slowly to refrigerator temperature. *If you want the sausage to be grey, use regular table salt.