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Liverwurst

4 servings

Ingredients

• 1 pcs Raw pig's liver
• Soft-cooked, finely chopped pork (generous amount)
• Salt (a little)
• Allspice (a little)
• Nutmeg (a little)
• Cloves (a little)
• Bacon, cooked, finely diced (a little)

Instructions

1. Finely mash a raw pig's liver, rub it through a sieve, and add a generous amount of soft-cooked, finely chopped pork, along with salt, allspice, nutmeg, a little clove, and cooked, finely diced bacon.
2. Mix everything well and fill into thick, smooth pork casings, leaving a two-finger-width empty space for the liver to expand.
3. Place the sausages in salted, boiling water and cook slowly for ½ hour, gently pressing them down with a smooth spoon to prevent them from bursting.
4. The sausages are used fresh or smoked.
5. In the latter case, hang them for 8-10 days in not too strong smoke, away from the heat of the fire.
6. After smoking, hang them in an airy, frost-free place.

Modernized from a treasured 19th-century German cookbook.