John Myers
Sausage: Liver Sausage – My Third Attempt
The perfect sausage: liver sausage – my third 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 Onion
- 1 glass Green, pickled peppercorns – about 65 g
- 1 teaspoon Black pepper from the mill
- 1 teaspoon Salt
- 2 teaspoon Dried marjoram
- 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 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, marjoram and half of the peppercorns and blend finely with the blender.
- Now the remaining peppercorns are stirred in and the liver sausage is poured into small, hot-rinsed screw-top jars.
- Fill a casserole dish with water, put the glasses in and sterilize at 100 degrees for about two hours.
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