John Myers
Sausage: Liver Sausage – My Fourth Attempt
The perfect sausage: liver sausage – my fourth attempt recipe with a picture and simple step-by-step instructions.
- 150 g Veal liver
- 100 g Smoked bacon
- 150 g Veal schnitzel
- 1 piece Fresh onion
- 1 tablespoon Dried marjoram
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Chopped parsley
- 1 tablespoon Freshly chopped chives
- Cut the bacon into small cubes and leave in a pan. Put the glassy pieces in a bowl and set aside.
- Peel and chop the onion and fry in the bacon fat until translucent. Remove and add to the bacon cubes.
- Cut the veal and liver into pieces and fry them in the bacon. This should be done slowly. The meat must be through, but must not have taken on any color.
- Add the roasted meat to the bacon and onions, add pepper, salt and marjoram and puree finely with the blender.
- Now the herbs are stirred in and the liver sausage is poured into small, hot-rinsed screw-top jars.
- Fill a casserole dish with water, place the glasses in them and sterilize at 100 degrees for about two hours.
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