Prepare the pork belly or rinds for 60 min. in low boiling water.
Blanch (scald) 1 kg of pork liver briefly with hot water and turn it together with the cooked belly and 100 g of grammels through the 4, 5 mm disc. Mix pepper, marjoram, salt and thyme and sprinkle over the quantity, mix well. Fill or can in appropriate sausage casings.
Cooking time: 400 g can 100 min.
Cooking time of the sausages: 60 min.
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