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Kalbsleberwurst (Calf's Liver Sausage)

Kalbsleberwurst (Calf's Liver Sausage)
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1 hr 35 min.
Preparation
moderate
Difficulty

Ingredients

for 2 glasses à 350 ml
450 grams lean Veal shank
400 grams Calf's liver
2 Onions
150 grams Bacon
1 bunch Marjoram
Salt
freshly ground Pepper
freshly grated Nutmeg
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Preparation steps

Step 1/7

Cut the veal into cubes.

Step 2/7

Rinse, trim and cut the liver into pieces.

Step 3/7

Peel the onions and finely chop.

Step 4/7

Cut the bacon into small cubes.

Step 5/7

Chope the marjoram leaves.

Step 6/7

Cook the bacon in a skillet, then add the onions. Add the veal and saute for about 15 minutes, stirring frequently. Place the mixture with half of the liver and marjoram in a blender and puree. Mix in the remaining liver and season heavily with salt, pepper and nutmeg.

Step 7/7

Spoon the mixture into prepared jars and seal. Place in a pot and pour in enough water to reach the edge of the jars. Simmer about 1 hour. Remove from water and let cool before serving.