Liver Sausage, Homemade

Soften the pork rind and make the pork belly with bay spice and cloves, add salt and pepper of your choice.

Put the pork liver, rind as well as the pork belly through a meat grinder, fine slice. Season with a little salt (use very carefully), marjoram, allspice (new spice), thyme and nutmeg (freshly grated).

Finely dice the fat bacon and stir in.

Fill into casings or perhaps canning jars, leaving about 2 finger widths of air in the casing, the liver will expand.

Simmer in salted water for about 30 to 40 minutes on low heat, submerging the sausages from time to time. After cooking, place the sausages in cold water.

Freeze or smoke. Smoke for about 5- 8 days (cold smoke).

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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