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Source: Pixabay: Dreblow

Homemade veal liver sausage

This delicious veal liver sausage is a family favorite that I like to prepare time and time again. It has a distinctive yet mild flavor and the texture is deliciously creamy. It's a traditional recipe that takes some time and effort, but it's definitely worth it! I love making my own sausage - it feels so satisfying to hold the finished product in my hands and the taste is incomparable.

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Ingredients

number of servings
20
  • 500 g Calf's liver Added to
  • 250 g brisket Added to
  • 250 g Pork fat Added to
  • 2 Onions Added to
  • 2 cloves of garlic Added to
  • 2 Teaspoon salt Added to
  • 1 Teaspoon pepper Added to
  • 2 Teaspoon marjoram Added to
  • 2 Teaspoon thyme Added to
  • 125 ml Veal broth Added to
  • Natural casings Added to
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Directions

150 min.
1. Step

To make homemade veal liver sausage, first peel and finely chop the onions and garlic. I recommend using a garlic press to get a particularly fine garlic that mixes well with the other ingredients.

2. Step

Cut the calf's liver, pork belly and pork fat into pieces about 1 cm in size. It is important that all ingredients are the same size so that they can be cooked evenly and later processed in the mincer.

3. Step

Now place the liver, pork belly and pork fat in a pan with the chopped onions and garlic, add the stock and bring to the boil. Leave to simmer for at least 2 hours. I find that a long cooking time helps to really combine and intensify the flavors of the ingredients.

4. Step

After the meat mixture has been cooked, allow it to cool slightly before putting it through the mincer. I recommend grinding it twice to achieve a really smooth texture, which is typical of veal liver sausage.

5. Step

Add salt, pepper, marjoram and thyme to the ground mixture and mix thoroughly.

6. Step

Thoroughly clean the natural casings inside and out under running water. Then fill the meat mixture into the cleaned casings. Try not to trap any air bubbles, as these could burst later when heated and damage the sausage.

7. Step

Cook the stuffed calf's liver sausages for about an hour, then leave to cool completely. During this process, the calf's liver sausage becomes firm and durable. Make sure that the sausages have cooled completely before you cut them.

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