John Myers
Ingredients for 1 servings:
- 400 g chicken liver(s)
- 600 g pork (pork belly), not too lean
- Spice(s) for 1 kg of meat
- 18 g salt (nitrite curing salt)
- 2 g pepper (black or white)
- ½ g nutmeg, grated
- ½ g all-spice
- 1 g marjoram
- 1 garlic clove(s) (to your taste)
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Liver sausage with chicken liver
Remove the rib bones from the pork belly and cook in a little water until almost cooked. While the pork is on the stove, clean the chicken liver thoroughly and remove all attached organs (this is not necessary if the liver is packaged ready to cook), then rinse it well. Before mincing, briefly blanch the liver in boiling water for 1 to 2 minutes. While the pork is still hot, cut it into pieces suitable for mincing and, together with the liver, pass it through the middle disk of the meat grinder. Note: If you want a finer sausage, pass the meat mixture through the meat grinder several times. Using a food processor (or your hands), mix the meat mixture and spices thoroughly. Add 1 to 1 1/2 ladles of the meat juices from the boiling pork belly to the meat mixture. Transfer the mixture to preserving jars (please fill the jars no more than 3/4 full!) and sterilize at approximately 90 to 95 degrees Celsius for 90 minutes.
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