Liver sausage
Description
Perfect with meals and drinks. In Germany, liver sausage is highly regarded; this recipe comes from a culinary book. Boil the sausage first, then smoke it. You can simply boil it, cool it, and store it in the refrigerator. Before serving, you can fry the sausage or slice it and use it in other dishes: braised cabbage, casseroles, and more. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Place pork belly in a pot and add carrots and celery cut into pieces. Boil for 1 hour, and add the liver 10 minutes before the end of cooking. Transfer the contents of the pot to a bowl and cut into pieces. Finely chop the onion and sauté in butter, then add it to the meat and liver.
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Step 2
2. Grind the meat products using a meat grinder or blender, add chopped herbs, all spices, and salt.
- 3
Step 3
3. Add the broth in which the pork was cooked to the bowl to form a paste. Process further if needed until the consistency is smooth and uniform.
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Step 4
4. Wash the sausage casings in advance and soak them in warm water. Using a stuffer or by hand, stuff the sausages with the prepared filling, and tightly tie all the ends with natural twine.
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Step 5
5. Return the broth to the heat, add water if needed, bring it to 70–80°C, and add the sausage. Cook, maintaining this temperature, for 40 minutes. Remove the sausage from the pot and pat dry with paper towels, place it in a bowl, and refrigerate overnight (8–10 hours).
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Step 6
6. Place the sausage in the smoker and smoke for 6–8 hours (depending on the model), then hang and dry at a temperature of 15°C (no higher) and humidity no lower than 65%. Leave it like that for several days.
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Step 7
7. You can taste the finished sausage after 3–5 days. Store it in the refrigerator.