Homemade Liver Sausage

Description

Perfect for the table and with drinks. Liver sausage is popular in many European countries: Poland, Slovenia, Finland, Norway, Austria, and Germany. Many recipes include fat or lard to improve the texture and flavor of the final product. Liver sausage can be made entirely from beef, pork only, or from mixed meat. Among additives, onion, white pepper, nutmeg, and pistachios are most commonly used. Serve with herbs and sauce.

Instructions

1. 1

   Step 1

   Boil the beef tongue until tender in 3 liters of gently simmering water with celery, carrot, half an onion, garlic, and 1 tbsp. salt. While the tongue is still warm, remove the skin.

2. 2

   Step 2

   Cut the tongue into cubes and pass it through a meat grinder. Put it in the refrigerator for now.

3. 3

   Step 3

   Cut the liver and salo into small pieces and put them in the freezer for 30-40 minutes.

4. 4

   Step 4

   Then run the lard with cookies through a meat grinder, freeze again for 30 minutes, and run through the meat grinder again.

5. 5

   Step 5

   Dice the onion into small cubes and fry in 1 tbsp vegetable oil until golden. Combine the spices in one bowl and mix.

6. 6

   Step 6

   In a deep bowl, mix the tongue, fatback, liver, onion, and spices.

7. 7

   Step 7

   Using an immersion blender, blend the liver mince into a smooth mixture and refrigerate overnight.

8. 8

   Step 8

   Divide the ground meat into 3 parts. Wrap each one in parchment paper like a candy.

9. 9

   Step 9

   Then wrap in foil, securing the ends tightly.

10. 10

    Step 10

    Place the sausages in a pot with cold water, set a weight on top, and cook at a water temperature of 75°C for 40 minutes.

11. 11

    Step 11

    Cool the finished sausage completely, place it in a lidded glass dish, and refrigerate for 12–24 hours.

12. 12

    Step 12

    Done. Serve with herbs.