Liver sausages (solid)

Ingredients for Liver sausages (solid)

Instructions for Liver sausages (solid)

To prepare the Liver sausages (solid) recipe, please follow these instructions:

The liver and the chopped onions are twisted twice through the finest slice of the meat hammer, as well as the cooked waste. On the other hand, they are cooked hard 4 times through the finest slice of the meat hanger. The liver is sprained with a little soup in the quick bag, and at the same time add salt, dry milk, stomach and spice mixture. After that, the boiled waste and the cherries come in, then greased and when the whole is whipped together, the chopped greases are poured into the pulp, preferably with the hands. However, the spawnings can also run sometimes with the mass in the fast catch.

The fathers are now stalled in the sweets or crooked cream and boiled about 50-60 minutes at 81-84 degrees.

The sausages are cooled well and the next day they smoke smelly. Some can also be stopped in wide beef intestines and turned into rings. These boil for about 40-60 minutes.