John Myers
Sausage: Poultry Liver Sausage with Walnuts
The perfect sausage: poultry liver sausage with walnuts recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken legs
- 2 piece Fresh onions
- 3 piece Bay leaves
- 5 piece Squeezed juniper berries
- 400 g Poultry liver
- 4 tablespoon Chicken broth
- 8 g Salt
- 1 teaspoon Raw cane sugar
- 2 tablespoon Dried marjoram
- 1 teaspoon Black pepper from the mill
- 1 Knife point Ground cardamom
- 4 tablespoon Cream
- 1 handful Walnuts
- Peel and quarter the onion. Put the chicken legs together with the bay leaves, juniper berries and onion pieces in cold water and simmer gently for about one to one and a half hours.
- Drain the broth, catching it and separating the chicken legs and onions. After the meat has cooled down a bit, remove it from the bones.
- The thawed liver now together with the chicken, including the skin – it brings the necessary fat into the sausage – and chasing the onions through the wolf.
- Portions of this mass together with the chicken broth in the chopper (for those who do not have a cutter) of the blender “work” until a homogeneous, pink-colored mass is formed.
- Preheat the pipe to 80 – 90 ° C in between.
- Put the majoran, salt, pepper, cardamom and sugar in a bowl, add the meat / liver mixture and mix everything well. Finally add the cream and the roughly chopped nuts.
- Fill the sausage mixture into jars rinsed with hot water, do not fill it completely, fill it up so that the air can escape, seal it and keep it in the oven for approx.
- Note: I received 5 glasses of 230 g from the quantities given above. The rose color disappears as soon as the sausage comes into contact with air. But that doesn’t harm the taste. I just made a jar of nuts because my darling doesn’t like that.
- I frozen the excess unsalted chicken stock.
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