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Liver sausages
1 serving
Take an equal part of the calf and pork liver and white bread soaked in water or milk, sparkle the liver finely and add a third part against the liver of ham lard, finely sparkling, mix with white bread, wipe everything in a stone mortar into one mass or leaf. Salt, add pepper, boiled roots, parsley, leeks and bulb onions and mix well. Fill with this mass of intestines, tie and throw into boiling water. When he boils all the time with a key - take it out and hang it in the smokehouse until they bite and cure it.
Take an equal part of the calf and pork liver and white bread soaked in water or milk, sparkle the liver finely and add a third part against the liver of ham lard, finely sparkling, mix with white bread, wipe everything in a stone mortar into one mass or leaf. Salt, add pepper, boiled roots, parsley, leeks and bulb onions and mix well. Fill with this mass of intestines, tie and throw into boiling water. When he boils all the time with a key - take it out and hang it in the smokehouse until they bite and cure it.
parsley root to taste, onions to taste, salt to taste, leeks to taste, pork liver to taste, lard to taste, white bread to taste, pepper to taste, calf liver to taste
