in Germany

Thuringian liver sausage

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Ingredients for 1 servings:

  • 2,500 g pork (fatty pork belly)
  • 500 g liver(s), fresh
  • 2 large onions
  • salt and pepper
  • Marjoram, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Boil the pork belly until tender. Mince the onion and fresh liver twice, then mix with the meat. Knead thoroughly and add the seasonings. Transfer everything to prepared jars and cook for about two hours. This recipe is my father’s from the 1960s.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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