Liver sausage according to Thuringian butcher's recipe

Ingredients for 1 servings:

• 4 pork cheek(s), without rind
• 4 kg bacon (back bacon), raw, without rind
• 2 kg liver(s), pork
• 1 kg onion(s)
• 230 g curing salt
• 30 g black pepper
• 30 g ginger powder
• 30 g caraway powder, nB
• 5 clove(s) garlic, squeezed, nB
• 50 g marjoram, dried, shredded
• 1 ½ tbsp sugar

Instructions

Working time approx. 3 hours; Rest period approx. 5 days; Cooking/baking time approx. 1 hour; Total time approx. 5 days 4 hours

for approx. 40 jars of 400 ml each

Boil the back bacon and pork cheeks in salted water until tender. The meat should be cooked through, but not overcooked; it should still be firm enough to slice. Mince the cooked meat, raw liver, and raw onions using a 3mm grinder. Add the measured spices and mix well. While still warm, fill jars using a large funnel. The rims must be clean and free of grease. Only fill the jars two-thirds full. Screw on the lids and simmer for two hours at 100°C. Once the jars have cooled, the liverwurst should rest for a few days before eating to allow it to infuse properly. The cooking broth can be frozen and used later as a soup base. The spice instructions can also be reduced for a smaller amount of meat. The key is the ratio of meat to spices; do not include the onions.