veal liver sausage

Ingredients for 1 servings:

• 300 g pork liver(s)
• 300 g pork belly, cooked
• 300 g bacon – cheeks, cooked
• 100 g broth (kettle broth)
• 18 g curing salt
• 2 g pepper, white
• ½ g mustard powder
• ½ g ginger powder
• ½ g coriander powder
• ½ g sweet paprika powder
• 1 g thyme
• 1 g allspice, ground
• ½ g chili powder
• ½ g flavoring (vanillin)
• 2 g ascorbic acid (vitamin C)
• 15 g fried onions

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cook the meat and then weigh it. Then coarsely mince all the meat, along with the onions, spices, and raw liver, and then finely chop. If you can’t get bacon cheeks, you can also use just the bacon belly. Instead of 300g of bacon cheeks, you can also use 250g of fattier veal and increase the kettle broth to 150g. Fill into sterile casings (caliber 50/50) and scald for 1 minute per mm of diameter at 80°C. Sterilize cans or jars at 95°C for 2 hours.