John Myers
Sausage: Liver Spread with Mushrooms
The perfect sausage: liver spread with mushrooms recipe with a picture and simple step-by-step instructions.
- 100 g Pork liver
- 120 g Pork schnitzel
- 100 g Smoked bacon
- 2 piece Fresh, medium-sized onions
- 1 teaspoon Black pepper from the mill
- 0,5 teaspoon Salt
- 8 piece Mushroom, brown, diced
- Cut the smoked bacon into cubes and leave the fat in a pan. As soon as the bacon is translucent, remove it and place it in a bowl.
- Dice the schnitzel and liver and slowly fry in the bacon fat. The meat shouldn’t be browned, just cooked through. Also remove and add to the bacon.
- Peel and dice the onions and brown them in the bacon and meat fat. They are then also put in the bowl, but now together with the frying fat.
- Now process everything into a pulp with a hand blender. Pieces shouldn’t be in bulk anymore.
- Slowly roast the cleaned and chopped mushrooms in a non-fat frying pan.
- Now the roasted mushrooms are stirred in and the mixture is poured into small, hot-washed screw-top jars. In doing so, you repeatedly hit the glass on a wooden board so that the air bubbles disappear.
- Put all the jars in a saucepan, pour in some water, put the lid on and bring the water to a boil. Reduce the heat until the water just boils slightly and reduce the spread for approx. 2 hours.
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