Steps
The coarse liver sausage not only tastes good in the Palatinate and is simply part of every hearty snack.
Clean and chop soup vegetables. Bring to the boil together with the bay leaves and the pimento seeds in a large saucepan.
Cut the pork belly and pork meat into strips. First add the pork belly to the broth for 40 minutes and simmer at medium heat. Then add the pork for another 20 minutes.
Pour the cut veal liver into the broth for 2 minutes and then take it out of the pot together with the pork belly and the meat and let it drip off.
Important: Do not pour the broth away yet, it will be needed again later!
Turn the meat, bacon and liver with the mincer through as fine a perforated disc as possible. Here also gladly something of the vegetable with with by the grinder turn for the special taste.
Season the ground mixture, mix well and process with some broth to a slightly sticky mixture.
Cook out the jars and fill with the sausage mixture. Make sure that there are no air pockets or cavities. It should be released approx. 2 cm up to the glass edge since the mass expands somewhat.
Sterilize the closed glasses in a water bath for approx. 1 - 2 hours. The hermetically sealed jars can thus be kept in the refrigerator for up to one year.