Cut bacon into cubes and fry in a soup pot.
Add beef broth and bring to a boil. Squeeze liverwurst and blunzen out of skin and bring to a boil in the clear soup.
Add buckwheat flour to soup, stirring throughout.
Season the mixture ground cloves and marjoram. Season strongly with salt and freshly ground pepper. Allow to cool.
Place the mixture in a loaf pan in the refrigerator to cool and set.
Before serving, cut into slices and fry on both sides in a frying pan. As a side dish we recommend mashed potatoes.
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