Poultry liver sausage – cooked

Ingredients for 1 servings:

• 600 g chicken breast fillet(s)
• 300 g chicken liver(s)
• 120 g butter
• 1 onion(s)
• 3 garlic cloves
• 22 g salt
• 1 g spice mix (Poivre saveur)*
• 2 g black pepper
• 3 pinch(s) chili powder (Allspice d’Espelette)
• 1 tsp thyme, dried
• 1 tsp oregano, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

for approx. 6 – 7 jars of 210 ml each – recipe for the Chefkoch.de preserving workshop

Finely dice the onion and garlic. Finely dice the chicken breast and liver. Melt the butter and sauté the onions until translucent. Add the meat and liver and fry for about 5 minutes. Then add the garlic and fry for another 1-2 minutes. Add all the spices, mix well, turn off the heat, and let everything simmer for about 5 minutes. Blend the mixture in a tall container with a hand blender until finely blended. Fill the prepared jars about 3/4 full. Cooking time: 120 minutes at 100°C – time counts from when the temperature is reached. We used this recipe from Marhac as a template for the cooked poultry liver sausage: http://www.chefkoch.de/rezepte/1441601248966127/Gefluegelleberwurst.html *The recipe for the spice mix can be found here: http://www.chefkoch.de/rezepte/1448391249740894/Poivre-saveur.html