XX - To make liver sausage
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XX - To make liver sausage". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

XX - To make liver sausage. Seeth the liver, and the neck piece of the pig. Grate the liver finely on a grater or a little sieve so there aren't any lumps. The fat should be taken off the neck piece and be cut into small dice. The leftover meat of the neck piece should be chopped very finely. Thereafter the aforementioned liver, the fat and the meat with salt and herbs and the broth from the aforementioned liver and neck, as much as is needed, is mixed well together and stirred. Then make sausage thereof. Another way. Take the fat that was boiled off the neck and liver with some of the broth. Crush or soak barley in it overnight, then take of the aforementioned liver with salt and herbs as much as needed. Mix it all together and similarly make sausages.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:15>. Accessed on December 14, 2019, 7:46 pm.

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