Palatinate liver sausage

Ingredients for 1 servings:

• 3 kg liver(s), pork, raw
• 7 kg pork head, salted and cooked
• Spice(s) per kilo:
• 18 g salt
• 2 g pepper
• ½ g ginger
• 0.3 g cardamom
• 4 g marjoram
• 30 g onion(s), raw

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

finely chopped it results in Wormser liver sausage

Finely chop the liver with the salt and onions. Add the remaining spices at the end of the process. Ensure they are thoroughly mixed. Remove the rind and fat from the pork head, mince it through the 10 mm disc, and coarsely chop it into the liver. Fill the liver casings or fat ends and cook at 80°C for 75-90 minutes. Instead of the heads, you can also use 5 kg of pork belly, rindless (maximum 50% visible fat), pre-salted and cooked, and 2 kg of fat belly.