Steps
Cut the pork neck and beef into strips and turn them through the middle perforated disc.
Clean the liver, cut it into strips and fry in the pan with rosemary for 10 minutes.
Then turn the liver through the finest perforated disc.
Meanwhile, mix the spices in a bowl and grind finely.
Mix the spices, 180g of the cranberries with the minced meat and liver until a homogenous mass is obtained.
Boil out the preserving jars and fill them with the sausage mixture. Make sure that no air pockets or cavities are created. You should leave about 2 cm free up to the edge of the jar as the mixture expands a little.
Sterilize the closed jars in a water bath for about 1 - 2 hours.
In this way the airtightly sealed jars will keep for up to a year in the refrigerator.
If you want to eat the holiday liver sausage directly at Christmas, you can open the jars and cover them with clarified butter about 1cm high and decorate them with cranberries.