Homemade Liver Sausage

Bring water and salt to a boil in a large saucepan. Clean, rinse and chop greens. Peel onions and cut in half. Add pork shoulder, belly meat, calf’s foot, onions, peppercorns, greens and bay seasoning to the boiling water. Cover and cook over medium heat for one and a half to 120 minutes. Remove the skin, tendons and tubes from the liver. Divide the quantity of liver in half. Add one half to the boiling clear soup for four to five minutes. Remove, cool and cut into 1/2 cm cubes. Peel and finely chop the onions. Heat butter or light butter in a frying pan. Cook the onions in it until golden brown. Remove the meat from the clear soup. Cool down a bit. If necessary, remove from the bone. Cut half of the meat and half of the fat bacon into very fine cubes. Put the other half with the raw liver and onions through the coarse wheel of the meat grinder. Mix all the ingredients. Add the marjoram. Make it creamy with a little bit of cooking broth, especially with the fat floating on top. Season the mixture with salt, pepper, ground cloves and freshly ground nutmeg.

Pour the liver sausage mixture into waffle or parfait glasses, filling the glasses only two-thirds full. Close well. Place in a large saucepan filled with water. Sterilize the liverwurst in boiling water for 90 to 100 min. In between, add boiling water to

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