Fresh Liver Sausage

Rating: 4.00 / 5.00 (4 Votes)

Total time: 45 min



Remove all the skin and sinews from the liver and put it through a meat grinder, preferably twice. Goes equally well with a powerful food processor. Add the soft cornstarch, lard, eggs and milk and whisk everything together well. Add the spices. Not too little, rather a little more.

If you have a meat grinder, use it to stuff into casings. Do not fill each sausage tightly, but put a little bit of air and a few air holes in each sausage. Steep in boiling water for 45 min.

Otherwise in an appropriate give also pull in boiling water 45 min.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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