Liver Sausage I. / Truffle Liver Sausage Ii.

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min


For truffle liver sausage:


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!

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