Some fatty belly meat is cooked half-cooked and put through a meat grinder together with goose liver, onion and a roll (soaked in the clear soup).
Together with a little bit of goose fat, the whole is cooked for about 1 hour, perhaps adding a little bit of clear soup so that the sausage does not become too solid, and stirring heartily. Finally season with salt, pepper and marjoram.
Fill into small jars, decorate with a lid of colorful fabric scraps, tie a red bow and hang a cardboard cut Gaenschen!
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