John Myers
Silesian Liver Sausage in Glass …
The perfect silesian liver sausage in glass … recipe with a picture and simple step-by-step instructions.
- 1500 g Pork belly
- 250 g Pig rind
- 500 g Pork liver in one piece
- 1 teaspoon Black peppercorns
- 10 Allspice grains
- 7 Juniper berries
- 2 teaspoon Salt
- 3 Bay leaves
- 5 Fresh onions
- 40 g Lard
- 250 ml Cooking stock from the meat
- 4 stale Bun
- 300 g Finely diced onions
- 10 g Pepper White
- 1 teaspoon Seasoned pepper
- 30 g Salt
- 40 g Nitrite curing salt
- 6 g Freshly grated nutmeg
- 6 g Rubbed marjoram
- 6 g Savory
- 6 g Ground thyme
- Glasses prepared
- Place the pork belly and rind in boiling water until everything is covered with water. Put peppercorns, allspice grains and juniper berries in a tea strainer (or tie them in a linen bag); Add the tea strainer, two teaspoons of salt and the bay leaves to the meat and simmer gently for 60 to 80 minutes with the lid on.
- In the meantime, peel the onions and cut into large cubes, then fry them in the heated lard until translucent and set aside. Cut the rolls into large cubes and set aside with 250 ml of cooking stock to soften.
- Just before the meat is done cooking, add the liver and let it steep in the boiling hot broth for just 5 minutes. Remove the bay leaves and the tea strainer, let the meat cool slightly and then cut into smaller pieces.
- If you prefer a coarse liver sausage, set aside a few very lean pieces of meat and also some of the liver, this does not go into the mincer, but is diced very small with a knife and is later added to the finished mass. For a fine liver sausage, of course, everything goes into the wolf.
- Mix the meat with the fried onions and the bread rolls, then turn through the meat grinder directly into a large bowl (medium-thick slice), in which you can then mix everything well. Now the cubes (for the coarse variant) are added to the minced meat again.
- Also the 300 g finely chopped raw onions and all the spices are only now added to the mass, also about 500 ml of the broth, mix everything well until a creamy mass is formed.
- It is important to carefully weigh the spices for a sausage, because this is the only way to guarantee a consistently good taste. I weighed everything for you in order to get my old recipe across as accurately as possible.
- Now fill the finished sausage mixture into the prepared sterile jars (only up to 3 cm below the rim, because the sausage still grows during cooking).
- Preheat the oven to 200 degrees. Line the fat tray with a kitchen towel and place the tightly closed sausage glasses in it, pour hot water over them until the glasses are about 3 cm high in the water, then wake in the oven for about 90 to 120 minutes. Let cool in the switched off stove with the door open.
- You can also wake the jars in a large pot lined with a cloth. Also place in boiling water and wake for about 90 to 120 minutes, then leave to cool completely in the pot with the lid open.
- The amount of ingredients resulted in 15 stately glasses … all of them full of delicious, spicy liver sausage – just like my grandpa used to make for us … he was a butcher by trade.
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