Liver Sausage with Pork Belly
A source of high-quality protein and B vitamins, especially B12, which helps improve metabolism and supports the nervous system. It has a rich flavor with spicy notes, making it perfect for a hearty snack or main dish.
Cut liver and pork into small pieces. Blanch in 90-95 °C water for 15-20 minutes.
Cool to 10-12 °C. Grind the liver and pork separately on the finest plate or blend.
Fry the onion until soft. Mix liver, pork, salt, white pepper, allspice and onion. Add a little prepared shvartenblock if desired.
Stuff tightly into natural casings, form 20-30 cm links and tie well.
Cook at 75-80 °C for 30-40 minutes or in the oven at 80 °C with steam until the center reaches 69-70 °C. Cool quickly and refrigerate.
Overnight chilling improves slicing, but the sausage is cooked after the heat step.
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