No big deal with the right equipment. When I make the sausage myself, I only use the best ingredients for the meat. I hardly believe that there is a liver sausage on the market that uses pork tenderloin. However, it has to be fat, otherwise the sausage will not be spreadable and crumbly afterwards. First put the meat without the liver in a saucepan with water. Salt with the soup greens and bring to the boil. Skim off the protein that is secreted. Simmer for an hour.

There are several methods for the liver. First, you could cook it all the time. That is not very recommendable. The liver sausage would have completely lost its taste. The second option is to cook the liver for the last 3-5 minutes of the cooking process. This works out. However, I decided on the last option: the liver only takes about 30 seconds in boiling water. submerged - so brewed. Then it stays raw inside.

Please keep the broth. The meat is removed, cooled and roughly chopped. Now the meat grinder comes into play. Please make sure that the knife is installed the right way round (there are heroes who have installed it the wrong way round and I am one of them). So if it doesn't work, turn the knife. You grind everything through the middle disc, including the onions, garlic and apples. The soup greens are no longer used. Please determine the empty weight of the bowl beforehand. The mass is minced a second time, if available through the small disc (unfortunately I only have the coarse and the middle one). It doesn't matter - a second time through the middle pane.

Add liquid from the cooking water to the meat dough. Start carefully here with 400 ml. The onions and apples are already bringing liquid to the meat batter. Usually it doesn't take more than 500 ml. If you catch too much, there is always a little water in the glass afterwards. That's not a problem, but a less "wet" liver sausage tastes better for me personally. The mass must not be soupy, but should still have consistency.

Weigh now and subtract the empty weight of the bowl. The spices are dosed per kilogram of raw mass. Be careful here. The sausage goes into the glass, i.e. no cooking losses due to diffusion as with the homemade liver sausage in the intestine. What's inside stays inside. I've already caught too much with pepper. This also applies to the salt. It is better to use less at first and then season again, if necessary, when seasoning. A knife point means about 1 gram (for those who have such fine scales). So add the spices, stir and season to taste.

I use twist-off glasses. Rinse the jars and lids with hot water and let them dry. Pour the meat batter into the jars. The glass may only be 3/4 full and the upper edge must remain clean. The mass expands during the boiling process and should not "boil over". Unscrew the covers. The mass is enough for 15-16 jars of common jam jar size.

Since I have a combi steamer, it is easy to boil down: 2 hours at 100 ° C using the oven's cooking program (steam). Then let the glasses cool down slowly.

This is now very important: the shelf life is six months. The mass can contain spore-forming botulism germs that survive the boiling process as spores! If you store them for too long, this can lead to food poisoning, from which you can die. If you want a longer shelf life (i.e. one year), the boiling process must be repeated after 3 or 4 days to remove the spores to kill bacteria that form again. Usually the Lebwerwurst doesn't last for six months.