Cook the whole soup chicken with the skin and the soup greens in salted water for at least 5 to 2 hours. Skim off the protein from the surface. Please use a good soup chicken with at least 5 - 2 kg fresh weight and none of these 950 g hunger pangs (if unavoidable, two of them). The chicken livers only for about 30 seconds at the end of the cooking process. brew in boiling water.
Remove the chicken and let it cool down a little. The chicken broth makes a good soup and part of it is also needed. Peel off the skin and save. When making pure poultry liver sausage, the skin is the part of the chicken that provides the most fat. It is well known that a chicken does not provide bacon.
Make sure to use the fatter parts of the chicken (tail area and meat of the drumsticks) together with the skin. Weigh 1.3 kg of the chicken together with the fat portions. Ideally, the "fat" portion should be at least 550 grams. Add the lean meat to the rest. The rest of the soup chicken can be used elsewhere. Likewise, the portion of the broth that is not needed in the end.
Put the weighed parts and the liver through the smallest slice of the meat grinder twice. Also let the apples, garlic, lovage and onion through raw. Please determine the empty weight of the bowl beforehand.
Add the chicken broth to the meat batter. Start carefully here with 400 ml. The onions and apples are already bringing liquid to the meat batter. Most of the time it doesn't need more If you get too much there is liquid in the glass afterwards. That is not a problem, but there is a deduction in the B-grade (appearance) and a less "wet" liver sausage tastes better for me personally. The mass must not become soupy, but should still have the consistency.
Weigh the mass after grinding and subtract the empty weight of the bowl. Now calculate and add the spices that are added per kilogram of raw mass. Be careful here, especially with salt and pepper, keep something back and b.B. season after seasoning. There is no loss of taste when cooking in the glass. When I give the tip of a knife, I actually mean 1 gram, but not all have such fine scales. Mix the mixture well with the spices.
Twist-off glasses. Rinse jars and lids with hot water and let them dry. Pour the meat batter into the jars. The glass may only be 3/4 full and the upper edge must remain clean. The mass expands during the boiling process and should not "boil over". Unscrew the covers.
Since I have a combi steamer, it is easy to boil down: 2 hours at 100 ° C using the oven's cooking program (steam). Then let the glasses cool down slowly
The shelf life is half a year. The mass can contain spore-forming botulism germs that survive the boiling process as spores! If you store them too long, it can lead to life-threatening food poisoning. If you want a longer shelf life (i.e. one year), the boiling process must be repeated after 3 or 4 days in order to kill any bacteria that may form from the spores.
Poultry liver sausage didn't sound like a particular challenge at first. However, one quickly faces the question of how to replace the bacon? It took a try until it became clear that everything from the chicken that is greasy (skin, tail area, thighs, etc.) has to go into the sausage. So far I have taken the spice mixture from my pork liver sausage and only slightly adapted it.