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Xx - To Make liver sausage

This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

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.


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