Liver Sausage I. / Truffle Liver Sausage Ii.

2 pork livers, 1 kg of fatty pork, 1 kg of pork neck and 50 dkg of bacon are covered with water and boiled: the liver for 5 hours, the bacon for half an hour, the pork neck and pork for 1 hour. Beuschel and liver are put through the meat machine twice, pork and bacon are cut into fine cubes, put on a sieve and poured over with the boiling clear soup, mixed with beuschel and liver, seasoned with salt, pepper, 1 pinch of clear sugar, 1 grated onion, thyme and marjoram, put through the meat machine one more time, mixed well with a quarter liter of clear soup and seasoned. Next, pour the quantity into the greased lintel jars and sterilize at 100 degrees for 1 3/4 hours .

*Truffle liver sausage Ii.* To the above mentioned liver sausage mass add finely diced truffles, 8 to 10 dkg of truffles per 1 kg of mass.

all : home preserves, from Mrs. Emilie Lösel,

Our tip: use a deliciously spicy bacon for a delicious touch!

Related Recipes:

Limoncello TruffleFor the Limoncello truffles, chop the chocolates. Bring the cream to the boil in a saucepan, remove from the... Stuffed Goose NeckCarefully remove the necks from the skin, boil with onion, leek and peppercorns in 2 liters of water. Season... Potato CookiesDirk Decius’s menu: Pasta with white truffles (entrée), chicken force broth with black truffles (soup)... Chicken Liver in Mustard SauceFor the chicken liver in mustard sauce, mix flour with paprika and turn the liver in it. Heat a little oil and... Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the... Beef with Lukewarm Tomato Salad: Picchiapò1. Cut 1 onion with skin diagonally in half, brown cut surfaces in a frying pan without fat. Browned onion and... Stuffed Veal BreastFarschirowannaja teljatschja grudinka Wash the veal breast, dry it and cut a deep pocket with a sharp kitchen... Earth Apple and Turnip Puree with Poultry Liver and Caramelized ApplesCut the rutabaga into thick slices, peel and cut into coarse cubes. Peel the potatoes and cut into coarse... Leg of Venison with Brussels Sprouts and Mushroom CreamCrush peppercorns, juniper and bay leaves very finely. Rub meat all over with salt and spices. Heat clarified... Beef AspicBeef and cleaned, coarsely chopped greens in stock and wine make 1 hour. Cool the meat in the broth. Then...