in Recipes

Liver sausage with dried tomatoes and plums

updated

Spread the love

Ingredients for 4 servings:

  • 1 liver sausage, coarse, approx. 200 – 250 g
  • 5 tomatoes, dried
  • 6 prunes
  • 1 shot of brandy
  • 2 pinch(s) sugar, brown

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Soak the sun-dried tomatoes in water the day before. The next day, marinate the dried plums in a splash of brandy. Press the liverwurst out of the casing and warm to room temperature. Drain the tomatoes, remove the plums from the brandy, and chop everything into very small pieces. Add this to the liverwurst mixture along with the brown sugar and a splash of brandy and mix thoroughly with a fork. Cover with cling film and refrigerate. The liverwurst is ready to eat the next day.

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.

Paella from the Spanish

Egg muffins