Liver Sausage in Jar

(*) Ingredients for 6 glasses of 250 ml Sometimes it’s all about the sausage. And today with Helmut Gote about a very special…a homemade, of course. At least you know what’s in it – in the pellet…which, however, is not needed at all during its preparation. The liver sausage comes namely in the glass. Actually quite simply prepared (if a meat grinder is in the house or possibly a friendly butcher nearby). Deliciously seasoned, it is a hit on fresh bread and will delight guests, if they appreciate rustic pleasures.

If you don’t have a meat grinder, ask your trusted butcher to lay it down, but without the onion. If he doesn’t want to go through the liver because he then has to clean his machine, he should at least go through the bacon, which should then be processed further as quickly as possible. You can chop the liver together with the onion at home in the same way in the hand mixer, then the liver sausage will not be quite as fine, but tastes just as good.

No matter how you have done it, you now need to season the liver sausage mixture in detail: take the quantities in the recipe as the first basic seasoning, and leave the sausage meat covered for half an hour.

For the loose melting of the sausage you now need a roux. Melt the butter over medium heat, stir in the flour, and both will clump together to form a thick mixture. The dissolves but leisurely again, if you add the milk in 0, 1

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