- 800g pork liver
- 1.800g pork belly with rind
- 600g back fat
The proportions of pork belly and back fat are guideline values. The rule of thumb is 1 part pork liver and 3 parts pork meat. The meat should have a total fat content of about 30%.
Spices per kg of meat:
- 17-19g salt
- 1,5 black pepper
- 0,75g mace
- 1 clove of garlic
- 5g marjoram
- 1g thyme
- 0,2 g ascorbic acid
- 150g onions
In a big pot of water bring some salt and a bay leaf to the boil. Separate the rind from the pork belly and cut into wolf-sized pieces and put into the boiling water. Then cut the belly and the back fat also into wolf-sized pieces and 15 minutes after the rind also into the pot and cook at moderate heat (approx. 90°) for another 15 minutes.
Meanwhile cut the onions into small cubes and stew them in a pan until golden. Finally, sweat the coarsely chopped garlic briefly.
At the end of the cooking time, fish the meat out of the broth and put it in a large bowl. Then add the liver to the broth and let simmer for about 10 minutes. Cut the liver into wolf-sized pieces and add to the meat with the onions. Sprinkle the spices over the meat and mix well. Turn everything through the mincer with the coarse disc. Mix the mass again and turn 3/4 of the mass through the 2 mm disc.
Fill the sausage mixture with some of the broth (approx. 25% of meat/liver weight) until a thick paste is formed. Pick up the rest of the broth and later broil the sausages in it. Now season the sausage mixture and add some seasoning if necessary.
The sausage can now be filled into natural sausage casings or glasses. I like to use “ruffles” (I dont know if it is the right word) as casings. Do not fill the casings too full so that they do not burst when scalding. Securely tie the sausages with sausage cord. Fill the broth if necessary with some water and salt and cook the sausages in it at approx. 80°C for 1 minute per cm diameter. Carefully remove the sausages from the water and allow to cool. When the sausages are cold I hang them in a cool and airy place for about 2 days to dry before they are smoked. The sausages are smoked for about 10-12 hours with a sparse fire. After a day of rest they get a second smoke.
With glasses should be between filling and edge still approx. 1.5-2 cm place. Place the glasses in a pot and fill in so much water that all glasses are covered. The glasses are cooked for 60 minutes. The cooking time starts only when the water boils and the glasses start to clatter. At the end of the cooking time, remove the glasses from the water and cover with a towel and allow to cool.