Homemade veal liver sausage

To make homemade veal liver sausage, first peel and finely chop the onions and garlic. I recommend using a garlic press to get a particularly fine garlic that mixes well with the other ingredients.

Cut the calf's liver, pork belly and pork fat into pieces about 1 cm in size. It is important that all ingredients are the same size so that they can be cooked evenly and later processed in the mincer.

Now place the liver, pork belly and pork fat in a pan with the chopped onions and garlic, add the stock and bring to the boil. Leave to simmer for at least 2 hours. I find that a long cooking time helps to really combine and intensify the flavors of the ingredients.

After the meat mixture has been cooked, allow it to cool slightly before putting it through the mincer. I recommend grinding it twice to achieve a really smooth texture, which is typical of veal liver sausage.

Add salt, pepper, marjoram and thyme to the ground mixture and mix thoroughly.

Thoroughly clean the natural casings inside and out under running water. Then fill the meat mixture into the cleaned casings. Try not to trap any air bubbles, as these could burst later when heated and damage the sausage.

Cook the stuffed calf's liver sausages for about an hour, then leave to cool completely. During this process, the calf's liver sausage becomes firm and durable. Make sure that the sausages have cooled completely before you cut them.