Cut 200 g of bacon into cubes. Remove the skin from the onions, chop and fry with the bacon. Cut the liver into strips, add and steam for 10 minutes. Cut the remaining bacon into strips and grind it together with the stewed liver. Mix with salt, minced meat, marjoram, pepper and clear soup and fill into preserving jars. Close the jars and put them in the juice pan of the oven. Sterilize the sausage at 150 °C for 90 min. Remove, place a damp tea towel over the #jars and cool.
Juebar is located in Altmark, the part of Saxony-Anhalt that, west of the Elbe River and north of the Magedeburger Boerde, borders Lower Saxony. This fabulous liver sausage is an exceedingly typical pleasure for this region when served with fresh farmer’s bread, possibly also with kale.
Our tip: Use bacon with a fine, smoky note!