Fine Liver Sausage

Liver infuse with port wine for 2-3 hours. Meat cut into small pieces and with the spices and cognac still some flavor form. Sauté finely diced onion in butter and add to the meat. Put the meat, bacon and liver through a meat grinder. Fill into jars and cook for 120 minutes at 100 degrees.

html

Our tip: Use bacon with a fine smoky note!

Related Recipes:

Veal Liver with Apple-Onion PureeFor the calf’s liver with apple-onion puree, peel the onions, cut them in half and remove the gore from... Calf’s Liver with Apple ShotPluck the herb leaves from the twigs and chop finely. Remove the skin from the apple, core it and cut into... Praline of Foie Gras on Raspberry Sparkling Wine JellyPreheat oven/hot air and cook: 100 °C Cooking time: 50 min. Preparation of raspberry jelly: Heat the grape... Veal Liver Escalope with Port Wine Sauce and Parsnip PureeFirst, for the parsnip puree, peel the parsnips, potatoes and carrots and cut into coarse cubes. Cook over... Red Lentil StewFor the red lentil stew, sauté the coarsely chopped onion and finely chopped garlic in olive oil until... Calf’s Liver Schilcher StyleFor the calf’s liver Schilcher style, peel the apples, cut them in half and remove the core. Cut into... Juice MeatCut meat into bite-sized pieces or flaky. Season with salt and pepper and sprinkle with flour. Mix well and... Wild Herb Salad with Veal Liver StripsHave fun preparing this mushroom dish! Clean the dandelion and spinach, rinse and spin dry. Remove crust from... Veal Liver and Bacon SpreadPeel and finely chop the onion. Rinse the liver with cold water, skin and clean, then cut into fine strips... Veal Liver Milanese StyleSoften the macaroni with 2 level teaspoons of salt in enough water for 20 minutes, drain and mix with the...