John Myers
Liver Sausage
The perfect liver sausage recipe with a picture and simple step-by-step instructions.
- 1800 g Pork belly
- 250 g Liver
- 5 Bay leaves
- 6 Allspice grains
- 2 Onions
- 3 toes Garlic
- 0,5 Apple
- 0,5 Tl Fennel seeds
- 2 Pcs Long pepper
- 1 Tl Szechuan pepper
- 2 El Black pepper, whole
- Dried marjoram
- 1 pinch Nutmeg
- 40 g Salt
- Cook the pork belly in plenty of salted water with bay leaves and allspice until soft.
- Cut the onion, apple and garlic into small pieces and sauté in a little oil.
- When the meat is tender, turn it through the meat grinder (the 2nd finest slice). Cut the liver into pieces and stir the onion and apple mixture raw with it.
- Finely mash the spices in a mortar and then add to the mass, season with salt and marjoram.
- Add as much broth until the consistency is not too firm, the mass should be more soft than too firm.
- Divide the mixture into rinsed glasses and boil at 95 ° C for about 2 hours.
- Unfortunately, the photos of the preparation did not turn out, I only have one and that is also a bit fuzzy …..
- When it comes to salt, I was told you should take 18 g per kg of meat.
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