Homemade Sausage with Marjoram
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 155 kcal | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 1 g | (1 %) |
Ingredients
- Ingredients
- 250 grams onions
- 500 grams fat smoked Bacon (without rind)
- 1 kilogram Calf's liver
- 250 grams fresh smoked Bacon
- 500 grams ground pork
- salt
- 2 Tbsps marjoram (dried)
- 1 Tbsp black peppercorns (coarsely ground)
- Instant broth
Preparation steps
Peel onion and coarsely chop. Chop 100 grams (approximately 1/4 pound) fatty bacon into cubes and fry. Add onions and fry for 5 minutes until soft. Cut liver into large strips and add to the onions.
Saute liver strips on each side for 2 minutes then let cool. Meanwhile, cut remaining fatty bacon and back bacon into strips.
Run liver, onions, fatty bacon and back bacon through the rough mill of a meat grinder, then through the middle mill. Knead with ground pork and season with salt, marjoram, pepper and broth.
Spread mixture into glass jars to about 3 cm (approximately 1 inch) below the rim. Tap jars on the working face so that the air escapes. Cover with rubber bands and wire clips. Put in the drip pan on the lowest rack in the oven. Pour 1 ½ liters (approximately 6 1/4 cups) boiling water into the drip pan. Cook sausage in the oven (electric oven: 150°C, gas stove: Grade 1-2) (approximately 300°F) to sterilize for 1½ hours. Remove, cover with a hot, damp cloth and leave to cool at room temperature. Serve as desired.
