Onion Liver Sausage




Rating: 3.60 / 5.00 (48 Votes)


Total time: 1 hour

For 3 kg sausage mass:





Additionally:







Instructions:

For the onion liver sausage, briefly scald the liver in a pot of boiling water, remove and allow to cool.

Then, in the pot, cook the pork (as above) until tender, let cool and dice.

Put the liver and meat pieces in a bowl with the spices, mix well and turn through the meat grinder 4-6 mm disc and stuff into the clean pork casings.

Scald in hot water at 75° C for about 45-60 minutes. Leave to cool overnight and cold smoke for 1 day (approx. 25° C). Vacuum seal portions and place in freezer.

Fry the onion liver sausage in lard and serve with roasted potatoes and sauerkraut.

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