in Recipes

Liver sausage

Spread the love

Ingredients for 6 servings:

  • 250 g liver(s), either beef or chicken
  • 300 g bacon, fat
  • 400 g pork (belly)
  • 300 g pork neck, optionally turkey goulash
  • 4 onions
  • 2 stalk(s) leeks
  • 50 g lard
  • 1 bunch of parsley
  • 1 bunch of chives
  • 1 tbsp marjoram
  • 1 tbsp thyme
  • 1 tbsp salt
  • 1 tsp pepper (white)
  • 1 tsp nutmeg
  • 1 tsp clove(s)
  • 1 tsp cardamom
  • 1 tsp ginger

Instructions

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

Homemade

Boil the pork neck and belly in lightly salted water and let cool. Reserve the broth. Blanch the liver and then mince it with the cooled meat and bacon (finely sliced). Finely chop the onions and leeks and fry them in a pan with lard until light brown. Combine the spices, onions, and pounded meat with about 1 liter of broth to form a soft dough. Pour into jars and cook in a water bath at 100°C for 160 minutes. Shelf life: about 1 year.

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.

Walda's fiery spaghetti

Potato gratin with cottage cheese